I spent my junior year of high school living on a farm in Vermont. Each week the cook would make a huge batch of granola that would be gobbled up in a few days. Over the years, I have changed and tweaked the recipe to make what we consider the perfect granola. Sweetened with maple syrup and strewn with chunky pecans and sesame seeds, it isn't too heavy or too sweet. It is delicious with berries and yogurt, but even better just plain as an afternoon snack.

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