Cook the Book: Grain-ola

In early 2003, Heidi Swanson, an enthusiastic cookbook consumer, made a resolution: "When you own over 100 cookbooks, it is time to stop buying, and start cooking." From that resolution sprang a food blog—one of the earliest, in fact—called 101cookbooks (soon to be followed by Mighty Foods). Things have come full circle, and Heidi finds herself writing cookbooks these days. The recipe that follows is adapted from her latest, Super Natural Foods.

20070426ctb.jpgGrain-ola

Cook the Book: Grain-ola

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About This Recipe

Yield:about 10 cups

Ingredients

  • 4 cups old-fashioned or quick-cooking rolled oats
  • 3/4 cup unsalted raw sunflower seeds
  • 1 cup walnuts or macadamia nuts, chopped into halves or quarters
  • 11/2 cups unsweetened shredded coconut
  • 11/2 cups assorted unsulfured dried fruits (try tropical fruits like dried pineapple and dried papaya), chopped
  • Grated zest of 2 oranges
  • 3/4 cup raw mild-flavored honey
  • 1/4 cup coconut oil

Procedures

  1. 1

    Preheat the oven to 300°F and set aside 2 rimmed baking sheets.

  2. 2

    Combine the oats, sunflower seeds, walnuts, coconut, dried fruits, and zest in a large bowl. Heat the honey and coconut oil in a small saucepan over low heat, whisk to thoroughly combine, then pour over the oat mixture and stir until everything is well coated.

  3. 3

    Divide the mixture between the baking sheets and spread into a thin layer. Bake, stirring every 10 minutes, for about 40 minutes, until toasty golden brown. Cool completely, then store in an airtight container at room temperature.

  4. 4

    Photograph courtesy of Heidi Swanson

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