Perfect timing for a last minute gift

I'm the kind of person that gets joy and satisfaction from cooking for friends and family. I'm also the kind of person that usually has a fully stocked fridge and cooks by "what's available". So it's an understatement to say that I was disappointed to know that company would be arriving in a few hours and my fridge was still empty. BUT, with all the needs of the family, I opted for humble (but delicious) Chinese takeout instead of a mad dash to the market.

That still didn't fulfill my need to make something...so with limited supplies I had to choose between baking wholewheat chocolate chip cookies or replenishing my granola supply. I chose the latter, and for good reason: my parents will be in town next week and love Greek yogurt with toppings as much as me. Perfect timing!

Daily Granola
(adapted from Orangette)

Dry ingredients:
5 C rolled oats
2 C toasted pecan pieces
1 C dry toasted almond slices
1/2 C roasted and salted sunflower seeds
1/2 C unsweetened coconut chips or shredded coconut
3/4 C light brown sugar
1 Tbs ground cinnamon
1 tsp ground ginger
1 tsp table salt

Wet ingredients:
~ 1 C unsweetened pear sauce
1/4 C honey
1/3 C maple syrup
2 Tbs coconut oil

Mix dry ingredients. Warm wet ingredients on low to medium heat only until coconut oil melts. Pour wet ingredients onto dry and stir well. Spread onto two rimmed baking sheets and place in preheated oven (275 deg) on upper and lower third racks. Cook for about an hour, rotating pans every 10 minutes, giving the granola a stir each time so it cooks evenly and doesn't form a solid sheet. Then let granola cool on sheets (it will harden as it cools) and then transfer back to a large mixing bowl. At this point you can add dried fruit or chocolate chips. I like the combo cranberries (~1 C) and dark chocolate chips (~1 C). Today's batch has 1/2 C each of dark and semi-sweet chocolate chips because I ran out.