Thursday, June 10, 2010

Coconut-Pecan Granola

I have been making granola for several years, but I have finally found a combination that I really like. And it's SUPER healthy. I love it mixed in with yogurt or with milk. The fun thing about granola is that you can mix and match the ingredients to whatever you would like. You can add more sweeteners to make it sweeter. You can mix up the type of fruit you put it. Try different kinds of nuts. As long as your dry/sweet ratio stays pretty much the same, you're good!

8 cups rolled oats (not quick oats)
1 1/2 cups wheat germ
1 1/2 cups pecans
1 cup sunflower seeds
1 cup coconut flakes (unsweetened)
1 1/2 tsp. salt
1/4 cup maple syrup (pure, not pancake syrup)
3/4 cup honey (I used raw, unfiltered honey for this and it was wonderful)
1 cup coconut oil
1 T. ground cinnamon
1 T. vanilla extract

Preheat oven to 325*F. Line 2 large baking sheets (with sides) with parchment paper, or use nonstick spray.
Mix together the oats, wheat germ, pecans, sunflower seeds, and coconut in a large bowl.
Put salt, maple syrup, honey, coconut oil, cinnamon, and vanilla in saucepan. Bring to a boil over medium heat. Pour the liquid over the dry ingredients and mix well, making sure everything is coated.
Spread evenly in the 2 sheets and put in the oven. Bake 20 - 30 minutes. Stir halfway through and rotate the sheets if they're on different racks. (I baked this last batch for 20 minutes and it's still a little soft, not quite crunchy. Next time I'll bake a little longer.)
Let the granola completely cool and store in airtight containers. Enjoy!

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