GRANOLA WITH COCONUT

By grinder

Sprinkle on vanilla yogurt with fresh in-season fruit or dried fruit. It adds texture and healthy whole grains." If you only have one type of oats, that's okay, the recipe will still be delicious.

1 Cup {101g}=Calories 550/Calories From Fat 360/Total Fat 40g/Cholesterol 0mg/Sodium 120mg/Carbohydrate 45g Dietary Fiber 7g/Sugars 16g/Protein 9g

Ingredients

• 3/4 cup safflower or olive oil {5.75oz}
• 1/2 cup pure honey {6oz}
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups quick-cooking oats {6oz}
• 2 cups old-fashioned oats {6oz}
• 2 cups unsweetened coconut flakes {8oz}
• 1/2 cup chopped peanuts {2oz}
• 1/2 cup slivered almonds {2oz}
• 1/2 cup cashew halves {2oz}

Details

Adapted from penzeys.com

Preparation

Step 1

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

Spread mixture onto a jellyroll pan or an 11x17” baking pan with sides. Bake 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, about 1 hour. Keep in an airtight container.