I got this off of Megan's blog, she is listed as one of my follow so check out her blog. You will have to go to her blog to see where she got it from. :o)
I did a few things different, I add flax seed to mine, no vanilla and I added raisins and cut a little of the honey out. We love it, we eat it on top of vanilla yogurt.
1 c. shredded or shaved unsweetened coconut
4 T. unsalted butter
1/4 c. honey
1/2 t. sea salt
3 c. whole rolled oats
1/4 c. sesame seeds
1/4 c flax seeds
1 c. Pecans
3 T. brown sugar
1 c. chopped dried cherries
1/2 c. raisins
Heat the oven to 275°. Line a cookie sheet with parchment and spread the coconut on it in a single layer. Toast in the oven for about 5-7 minutes, or until lightly browned. Timing will vary according to how fine the coconut is shredded. Keep your eye on it. Burnt coconut is NOT fun. Remove from the oven and place in a bowl to cool.
Melt the butter in a large pot over low heat. Add the honey, vanilla and salt and stir well. Pour in the oats, sesame seeds and nuts. Stir well to combine. Add the brown sugar and stir gently to combine. Transfer to cookie sheet (whether you leave the parchment on it is up to you. I did initially but ended up taking it off halfway through the baking as it was slipping all over the place)
Toast the granola, stirring every 15-20 minutes until the mixture is golden brown, about an hour. Remove tray and allow to cool slightly. Transfer to a large bowl and add cherries and coconut, stirring well to combine.
KATE’S NOTES:
Be sure to use whole rolled oats for this recipe. The thickness will hold up better and overall, the taste and nutrition of whole rolled oats is superior. When I’ve made granola previously, I have used barley flakes and if you can find those, they make a nice addition to any scratch granola recipe.
http://aprilshomecooking.blogspot.com/"
I did a few things different, I add flax seed to mine, no vanilla and I added raisins and cut a little of the honey out. We love it, we eat it on top of vanilla yogurt.
1 c. shredded or shaved unsweetened coconut
4 T. unsalted butter
1/4 c. honey
1/2 t. sea salt
3 c. whole rolled oats
1/4 c. sesame seeds
1/4 c flax seeds
1 c. Pecans
3 T. brown sugar
1 c. chopped dried cherries
1/2 c. raisins
Heat the oven to 275°. Line a cookie sheet with parchment and spread the coconut on it in a single layer. Toast in the oven for about 5-7 minutes, or until lightly browned. Timing will vary according to how fine the coconut is shredded. Keep your eye on it. Burnt coconut is NOT fun. Remove from the oven and place in a bowl to cool.
Melt the butter in a large pot over low heat. Add the honey, vanilla and salt and stir well. Pour in the oats, sesame seeds and nuts. Stir well to combine. Add the brown sugar and stir gently to combine. Transfer to cookie sheet (whether you leave the parchment on it is up to you. I did initially but ended up taking it off halfway through the baking as it was slipping all over the place)
Toast the granola, stirring every 15-20 minutes until the mixture is golden brown, about an hour. Remove tray and allow to cool slightly. Transfer to a large bowl and add cherries and coconut, stirring well to combine.
KATE’S NOTES:
Be sure to use whole rolled oats for this recipe. The thickness will hold up better and overall, the taste and nutrition of whole rolled oats is superior. When I’ve made granola previously, I have used barley flakes and if you can find those, they make a nice addition to any scratch granola recipe.
http://aprilshomecooking.blogspot.com/"
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