Annie's Granola with Coconut

By Carolanne

Ann Wild says, "I like this granola sprinkled on vanilla yogurt with fresh in-season fruit or dried fruit. If you only have one type of oats, that's okay.

Ingredients

• 3/4 Cup safflower or olive oil
• 1/2 Cup pure honey
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg (prefers freshly grated)
• 1 tsp salt
• 2 Cups quick-cooking oats
• 2 Cups old-fashioned oats
• 2 Cups unsweetened coconut flakes*
• 1/2 Cup chopped peanuts
• 1/2 Cup slivered almonds
• 1/2 Cup cashew halves

Details

Servings 10
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 300 degrees. In a large mixing bowl, combine the olive oil and honey and mix well. Ad the cinnamon, nutmeg, and salt. Mix thoroughly. Add the oats, coconut, and nuts and mix on the lowest setting of your mixer or by hand until combined.

Spread the mixture onto a jellyroll pan. Bake for 10 minutes then stir, especially getting the mixture in the corners. Continue to bake, stirring every 10-15 minutes so as not to burn. Remove from oven after 40-45 minutes so the mixture is browned but not burned. Cool completely in the pan, aobut 1 hour. Keep in an airtight container.

* Unsweetened cocnut flakes are not that common, as sugar has traditionally been used to preserve the moist flakes. Sometimes they are found in the freezer section, or Bob's Red Mill carries them. If using sweetened flakes, cut the honey by 2 TBSP.