Monday, February 18, 2013

Bright and Sunny Granola

My sister's recipe for granola has always been a favorite of mine. The oats are perfectly toasted, and just a touch sweet, from the addition of pure Vermont maple syrup. I've tried making several other renditions of this cereal, but few compare to Annie's. I'll have to ask her permission to give out the recipe in a later post!

Over the past few days, I've been on a tropical fruit kick. I think the long winter days are getting to me! So, I channeled this "desire for sun" to my breakfast. The result, a bright and flavorful combination of coconut oil, dried pineapple and sweet papaya. Sprinkle a little over greek yogurt... Tastes like vacation!

4 cups old-fashioned or quick-cooking rolled oats
3/4 cup unsalted raw sunflower seeds
1 cup walnuts or macadamia nuts, chopped into halves or quarters
11/2 cups unsweetened shredded coconut
11/2 cups assorted unsulfured dried fruits (try tropical fruits like dried pineapple and dried papaya), chopped
Grated zest of 2 oranges
3/4 cup raw mild-flavored honey
1/4 cup coconut oil

Preheat the oven to 300°F and set aside 2 rimmed baking sheets.

Combine the oats, sunflower seeds, walnuts, coconut, dried fruits, and zest in a large bowl. Heat the honey and coconut oil in a small saucepan over low heat, whisk to thoroughly combine, then pour over the oat mixture and stir until everything is well coated.

Divide the mixture between the baking sheets and spread into a thin layer. Bake, stirring every 10 minutes, for about 40 minutes, until toasty golden brown. Cool completely, then store in an airtight container at room temperature.

Yields: 10 Cups

*Recipe from Heidi Swanson, Super Natural Everyday

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