Piña Colada Granola
Ingredients
- 1 3/4 cups (157g) old-fashioned rolled oats*
- 1/4 cup (13g) shredded coconut unsweetened
- 1/4 cup (28g) wheat germ optional
- 1/2 cup (57g) pecans diced
- 1/4 cup (28g) walnuts diced
- 1/4 cup (28g) almonds slivered
- 2 tablespoons (28g) vegetable oil
- 1/8 teaspoon table salt
- 1/4 cup (85g) honey
- 1/4 teaspoon King Arthur Pure Vanilla Extract
- 1 1/4 cups (142g to 170g) dried tropical fruits: a blend of pineapple papaya mango and flaked coconut or your own favorites
Instructions
- Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets (half-sheet pans) or line them with parchment., In a large bowl, combine the oats, coconut, wheat germ, and nuts., In a separate bowl, whisk together the oil, salt, honey, and vanilla., Pour the liquid ingredients over the dry mixture in the bowl, stirring and tossing till everything is well combined., Divide the mixture between the pans. Bake for about 80 minutes, stirring the mixture every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir., When the granola is a light-to-medium golden brown, remove it from the oven and cool completely on the pans., Transfer the granola to a large bowl, and mix in the dried fruit., Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.
