Coconut Granola with Cherry
Makes around 1.5kg
Ingredients
- 125 g butter
- 150 ml honey
- 1 tsp vanilla extract
- 500 g oats
- 200 g pecans roughly chopped
- 75 g pumpkin seeds
- 50 g sunflower seeds
- 150 g dessicated coconut
- 200 g dried sour cherries
- 100 g dried figs
Instructions
- Preheat the oven to 170c (325f), Gas mark 3.
- Place the butter, honey and vanilla extract in a small saucepan on a low heat and gently melt together.
- Mix the oats, nuts, seeds and coconut together in a large bowl. Pour over the melted butter and honey mixture and stir ensuring all the dry ingredients are coated.
- Divide the mixture between two large baking trays and spread in an even layer.
- Bake in the oven for 20+ minutes, tossing every 5 minutes until golden brown. Check frequently - it may take 30 minutes or more, depending on your oven.
- Remove from the oven and leave to cool on the trays. Do not transfer to jars or deep bowls yet as the condensation on the cooling granola might make it go soggy.
- When cool, transfer to a large bowl and stir in your dried fruit.
- Pour into an airtight container. Keeps at room temperature for up to two months.
Notes
Adapted from Rachel Allen Home Baking.