Oat and Pecan Granola

September 9, 2007

Oat and Pecan Granola

Mary Leuchtenberger, Tucson CSA1 share oats
1/2 share pecan pieces (or substitute 1/2 cup of another nut)
1 and 1/2 cup shredded unsweetened coconut
1/2 to 2/3 cup honey

Rinse the oats to wash away chaff, and simmer in an equal volume of water until oats are soft (20 to 30 minutes). Pour oats into a collander to drain, and place collander in refrigerator overnight to help dry the oats.

Mix oats, pecans, and coconut in a large bowl. Drizzle honey into bowl while stirring to coat ingredients evenly. Thinly spread granola onto two large cookie sheets and bake at 300 for 15 minutes. At 15 minutes, turn and mix granola with a spatula, to prevent edges from burning. Return granola to oven and bake for 15 to 20 minutes longer, stirring as needed to prevent burning. After baking time is up, stir one last time, and turn off oven. Allow pans of granola to sit in cooling oven for 2 hours longer to produce a crunchytexture.

To make a chunky granola, you can add oil and wheat germ to the recipe. Any dried fruits, nuts, or seeds can be added to the basic mix.

Store in refrigerator.

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