One good look, and I had a newly adopted, bouncing, 6 lbs+ can of pineapple tidbits in my cart and headed to its home.
12 cups rolled oats, mixture between OF and quick
1 bag sweetened, shredded coconut (mine was about 2 cups coconut)
1/2 cup hulled sesame seeds
1 2.5 oz bag slivered almonds or other nut you like
Turn oven to 350*
Using your hands, mix thoroughly until well blended.
Place roaster in oven and set timer for ten minutes.
Get your handy dandy spatula on steroids ready.Â
(seriously, you will need something strong enough to stir when this gets heavy at the end)
While this is roasting, in a heavy bottomed stock pan place the following ingredientsÂ
and bring to a simmer:
1 1/2 cups honey
1/4 cup olive oil
1 cup coconut oil
1/2 cup molasses or dark brown sugar
2 tsp orange zest, fresh
3 Tbs hot water
Now add in the following ingredients:Â
1 cup each golden raisins and dried pineapple
Let this simmer for about five to ten minutes. Remember, you are stirring the dry ingredients in the roaster every ten minutes through the fruit/syrup process. By the time you add the fruit in, you should be past your second time stirring the roaster contents.
Add 2 tsp of vanilla (this is my HOMEMADE EXTRACT) after removing from heat, and get out the roaster from the oven, setting it on a heat proof pot holder large enough to hold it.
Pour wet ingredients into the roaster full of dry toasted ingredients.
stir until everything is coated thoroughly
…and then place back in the oven, which is still set at 350*
set your timer for ten more minutes
(ignore my stove, it got scrubbed right after because I saw how bad it was)
Pull it out, and immediately take it from the roaster onto two or three large jelly roll/cookie sheets with a lip that have been greased or sprayed.
Let cool for a couple hours, then break into pieces and store in bags or gallon jars.
My kids got into mine before it was totally cool, and ate quite a bit, BUT it still filled 1 3/4 gallon jars. So, this would have made close to 2 gallons of granola. It is wonderful, with a citrus, coconut and vanilla taste to it that you just cant get enough of.
We have had it both for snack and for breakfast,
and both ways it is amazing.
If you want more of a cereal tendency, then break it into small pieces or roll pieces with a rolling pin under a towel. If you want it for snacking, just break it up with your hands and store it that way.
Dont like it with pineapple and coconut? Substitute dried cherries for the pineapple, use more almonds, such as whole ones for the coconut, and add almond extract along with the vanilla. You could even add the syrup from a jar of maraschino cherries to the liquid you pour over the toasted items…….but then you would have to find someone to eat the cherries. Hmmmm.
Tough job, but somebody’s gotta do it.
Have a wonderful Monday, and see you back here tomorrow
for an amazing new recipe on Tasty Tuesday!
Blessings to you and yours,
linked at Little House Living Link up