I’m always on the hunt for a good granola recipe. I’ve tried many, such as this one, this one, one from a Sarah Foster cookbook (Foster’s granola is the ultimate in my book), and several recipes from friends. None of them quite cut it, so I’m still hunting. I tried again with this recipe because I wanted to give a little something to a friend and thought granola would be a good treat. It was the best recipe I’ve tried so far, although still not perfect. I think I’d try messing around with the juices next time; it tasted too orange-y to me. Nonetheless, it was more than adequate, and certainly better than most store-bought granola!
Granola with Coconut and Dried Fruit
Makes about 10 cups
5 1/2 cups old-fashioned oats
1 cup pecan pieces
1 cup sliced almonds
3/4 cup sweetened flaked coconut
1/2 cup (packed) golden brown sugar
1/2 cup toasted wheat germ
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup fresh orange juice
1/2 cup unsweetened apple juice
6 tbsp. vegetable oil
1/4 cup pure maple syrup
2 tsp. vanilla extract
2 cups assorted dried fruit (such as cranberries, golden raisins, tart cherries, and chopped apricots)
Preheat oven to 300F. Spray 2 rimmed baking sheets with nonstick spray. Mix oats, pecans, almonds, coconut, brown sugar, wheat germ, cinnamon, and nutmeg in a large bowl. Bring orange juice, apple juice, oil, and syrup to boil in small saucepan. Remove from heat; stir in vanilla. Drizzle orange juice mixture over dry ingredients; toss to coat. Divide granola between prepared sheets, spreading evenly.
Bake granola until golden brown, stirring occasionally, about 50 minutes. Divide fruit between sheets and toss to coat; bake granola 10 minutes longer. Cool completely.
From Bon Appetit
