Coconut Almond Granola
Eaten with yogurt or milk, by itself, or sprinkled on ice cream or french toast, Coconut Almond Granola is a cinch to make and save $$ on!
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 minutes
- Yield: About 24 Cups 1x
Ingredients
11 c. old-fashioned oats
1 c. wheat germ
1–1/2 c. unsweetened, shredded coconut
1 c. sesame seeds
4 c. slivered almonds
1–1/4 c. water
3/4 c. vegetable oil
1–1/2 c. light brown sugar, packed
1/2 c. honey
1/2 c. molasses
2 tsp. vanilla
1–1/2 tsp. salt (table, kosher or sea)
2 tsp. ground cinnamon
1–1/2 to 3 c. dried fruit, if desired*
Instructions
Preheat oven to 300 degrees F. Line 4 cookie sheets with parchment paper. Set aside.
In a large bowl, combine oats, wheat germ, coconut, sesame seeds, and almonds. In a large saucepan over medium-high heat, stir together water, oil, brown sugar, honey, molasses, vanilla, salt and cinnamon. Bring liquids to a simmer and cook until sugar is dissolved. Remove from heat and pour over oat mixture. Stir well. Evenly spread oat mixture over the four baking sheets. Bake for 25-35 minutes, stirring once or twice. (If you want extra crunchy granola, cook for up to 15 minutes longer.) Remove from oven and let cool. Stir in dried fruit, if using. Store granola in airtight containers for up to 6 months.
Notes
*Dried fruit can be added more or less to your preferences, or not at all. Use dried raisins, apricots, cranberries, blueberries, pineapple, mango… or any combination of your favorites.
Find it online: https://gloveboxeats.com/?p=9539