I've been working on replicating a granola recipe that I had at a B&B
in Taos N.M. Unfortunately they don't share this recipe. They share
their other recipes but not the granola, mumblegrumble.
So I got busy and after making several batches I got very, very close
and in my unbiased opinion, it's dang close if not better. ;-)

It's a soft chewy granola, so if you like a drier crunchy granola,
just bake the oats a little longer.

Here's the step by step and photos if interested.
http://www.kokoscornerblog.com/mycor...n-granola.html
or
http://tinyurl.com/9cr457h


@@@@@ Now You're Cooking! Export Format

Rockin' Granola

grains

4 cups quick oats
2 cups sweetened shredded coconut
2 cups sliced almonds
1/2 cup coconut oil; or vegetable oil
1/2 cup blue agave
3 tablespoons brown sugar
1 teaspoon Salt
1 teaspoon vanilla
1 1/2 cup diced dried apricots; small dice
1 cup diced dried dates; small dice
1 cup craisins
1 cup chopped pecans; small pieces
or mixed of your choice

Preheat oven to 350*F
In a large bowl, toss oats and nuts together.
In a small saucepan, melt the coconut oil, add vanilla and brown
sugar.
Simmer the oil, vanilla and sugar, stirring, until the brown sugar is
dissolved.
Pour over the oat, nut mixture and mix well. Pour the oat mixture onto
a baking sheet (I use a 17.5X11.5 lined with aluminum foil) Bake
stirring occasionally until light brown**
Remove and cool, then add the coconut and fruits.

**I like my granola a little on the chewy side. I baked it for 5
minutes then stirred and returned to the oven. After that, I checked
it every two minutes for the texture that I want. For chewy it took 10
minutes.
For crunchier granola return to oven and bake to golden brown about 5
to 10 minutes more.

Notes: kokoscornerblog.com


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com