Granola

16 ingredients
11 steps

Ingredients

  • 14 cup unsweetened flaked coconut
  • 3 tablespoons flax seed oil, plus more
  • flax seed oil, for pan
  • 4 12 cups old fashioned oats
  • 14 cup flax seed
  • 12 cup unsalted pumpkin seeds
  • 34 cup whole almond, coarsely chopped
  • 1 cup apple cider
  • 13 cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • 14 teaspoon ground nutmeg
  • 1 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • 12 cup dried cranberries
  • 12 cup dried mission figs, quartered lengthwise
  • 14 cup wheat germ

Directions

  1. 1
    Heat oven to 350F/ 176C Place coconut on ungreased sheet, and toast until light golden, about 6 minutes.
  2. 2
    Set aside to cool.
  3. 3
    Reduce oven temperature to 300F/ 148C Lightly oil two baking pans.
  4. 4
    In a large bowl, combine rolled oats, flax seeds, wheat germ, pumpkin seeds, and almonds; set aside.
  5. 5
    In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes.
  6. 6
    Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.
  7. 7
    Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.
  8. 8
    Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes.
  9. 9
    Transfer to wire rack to cool completely.
  10. 10
    Transfer to a large bowl, and stir in dried cranberries, figs, and toasted coconut.
  11. 11
    Store in an airtight container up to 2 weeks.

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