This is by far the best granola I have ever made. Give it a try. Special thanks to Catherine Abegg for such a beautiful photography of my culinary adventure.
Get creative with your fruit, nut and seed combinations...the options are only limited by your imagination.
Granola is easy to make, versatile and keeps well. It makes a great gift, travel snack and addition to your emergency food kit. It is delicious as is or layer it with fresh fruit and yogurt to enjoy as a parfait. My daughters would love it when I made them parfaits in martini glasses for breakfast!
Preheat oven to 325 degrees F.
Put 8 cups of oats in a large bowl.
Bring to a boil in a large pan: 1 cup coconut oil 1 cup maple syrup 1 cup honey 1/4 cup water 1 tablespoon vanilla 1 tablespoon sea salt
Pour over oats and stir. Spread oats onto 2 sheet pans or cookie sheets. Bake for 10 minutes and stir. Rotate pans and bake for 10 more minutes and stir.
Divide between sheets: 2 cups shredded coconut 1 cup dried cherries 1 cup dried cranberries 1 cup dried apricots, diced 1 cup dried figs, slivered 2 cups almonds, sliced 2 cups cashews, roasted
Bake 5 minutes and stir. Rotate pans and bake 5 minutes. Turn off oven and let granola sit in the oven overnight, or until completely cool. Store in an airtight container.