Maple Pecan Granola

Earlier this week, I made Maple Pecan Granola using recipes from Closet Cooking and NYTimes' Bitten Blog. I don't usually eat breakfast... however, since I started working out again, I feel that I should start eating breakfast in the morning. I guess if I have to eat breakfast in the morning, I might as well make it delicious and healthy. Today, I had the granola with Saint Benoit yogurt before heading to the gym. Tasty...


Ingredients:
9 cups of rolled oats (not quick-cooking or instant)
2 cups of chopped pecans
1/2 cup of sunflower seeds
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1/4 cup of brown sugar
1 to 1 1/2 cup of maple syrup
2 tablespoons of vegetable oil

Directions:

• Preheat oven to 325 degrees.
• In a bowl, combine oats, nuts and seeds, cinnamon, nutmeg, salt, sugar and maple syrup.
• Place on a sheet pan and put in oven.
• Bake for 60 minutes or a little longer, stirring occasionally every 15 minutes or so.
• Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.