Homemade Granola

By khojnicki

Ingredients

• 1/4 1/4 1/4 c unsweetened coconut flakes
• 3 3 3 tbsp canola oil, plus more for pans
• 4 4 4 c old fashioned oats
• 1 1 1 c wheat flakes
• 2 2 2 tbsp toasted wheat germ
• 1/2 1/2 1/2 c unsalted pumpkin seeds
• 3/4 3/4 3/4 c almonds chopped
• 1 1 1 c apple cider
• 1/3 1/3 1/3 c pure maple syrup
• 1 1 1 tsp ground cinnamon
• 1/4 1/4 1/4 tsp ground nutmeg
• 1 1 1 tsp coarse salt
• 1 1 1 tsp pure vanilla
• 1/2 1/2 1/2 c dried cranberries
• 1/2 1/2 1/2 c dried figs, chopped

Preparation

Step 1

Heat oven to 350 degrees. Place coconut on ungreased baking sheet. Toast until light golden, about 6 mins. Set aside to cool. Reduce oven temp to 300 degrees. Lightly grease two pans. In a large bowl combine the rolled oats, wheat flakes, wheat germ, pumpkin seeds and almonds. In a small saucepan, bring cider to a boil; cook until liquid has reduced 1/2 c about 7 mins. Stir in canola oil, maple syrup, cinnamon, nutmeg, salt and vanilla extract. Remove pan from heat, pour liquid over the oat mixture and combine thoroughly.

Divide mixture between baking pans. Bake until golden brown, about 40 mins, stirring every 15 mins. Transfer to wire rack to cool and store in an airtight container.