La Posada De Taos

La Posada de Taos Granola: Breakfast-Brunch

Servings: 0

Prep time:45 minutes

Ingredients:

• 

  1 cup unsweetened, dry shredded coconut

• 

  4 cups rolled oats

• 

  2 cups pecan halves

• 

  1 cup sliced almonds

• 

  1 cup pine nuts / pinon nuts

• 

  1 cup pepitas (pumpkin seeds)

• 

  1 cup flax seeds

• 

  1 cup sunflower seeds

• 

  1 cup sesame seeds

• 

  1 cup wheat germ (omit if you want gluten-free

• 

  1 cup dried fruit (cherries, currants, raisins, apples, etc)

• 

  1 cup honey

• 

  3/4 cup canola oil

• 

  1 tablespoon cinnamon

• 

  2 tablespoons fruit juice

• 

  2 tablespoons vanilla

Step 1:

Preheat oven to 375 F. Line 2 baking sheets with parchment. Toast coconut for 5 to 8 minutes on one of the sheets. Remove when golden and re-line that pan with parchment or re-use the sheet just used.

Step 2:

TURN OVEN DOWN TO 350. While coconut is toasting, combine the oats, nuts, seeds, and germ in a large bowl; toss well. Heat the honey in a Pyrex measure in the microwave until thin and hot. DO NOT SCORCH. Add the remaining 4 ingredients and whisk well to combine. Pour over the grain mixture and toss well to coat everything.

Step 3:

Heat the honey in a Pyrex measure in the microwave until thin and hot. DO NOT SCORCH. Add the remaining 4 ingredients and whisk well to combine. Pour over the grain mixture and toss well to coat everything.

Step 4:

Spread the mixture on the 2 pans and bake 30-35 minutes or until lightly browned, tossing every 10 minutes. Remove from oven, sprinkle immediately with coconut and fruit and toss well to combine. Allow to cool then store in an air-tight container for up to 2 weeks. Freezes well.