Jun 26, 2010

Granola

So good in yogurt with berries this time of year!
Granola
Thanks ChowLife
7 cups (1 1/2 pounds) rolled oats, uncooked

1 cup (4 ounces)  unsweetened coconut
1 cup (4 ounces) stabilized wheat germ

1 cup (3 1/2 ounces) sliced almonds

1 cup (4 ounces) diced pecans or walnuts

1 cup sunflower seeds, raw or toasted
 OR almonds
1/2 cup (3 1/2 ounces) vegetable oil

1/2 teaspoon salt
1 cup (11 ounces) pure maple syrup or agave nectar
1 tablespoon (1/2 ounce) vanilla extract

3 cups mixed dried fruit (raisins, dried cranberries, diced apricots, and chopped dates, or the mixture of your choice)


In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined; a large stirring spoon work well here.


Spread granola on a couple of large lightly greased baking sheets. Bake in a preheated 250°F oven for about 90 minutes, stirring the mixture with a heatproof spatula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.

When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans.
Transfer the granola to a large bowl, and mix in the dried fruit.

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