This recipe appears in:Bake the Book: Toasted Coconut Granola
Simple and only a little sweet, this Irish Pantry granola gets a fatty boost from shredded coconut and chopped cashews. Why make your own granola? Because it's ten times more delicious than anything in the store, that's why. And when you're done, you have a whole pan full of it.
Excerpted from Irish Pantry by Noel McMeel (Perseus Books). Copyright (c) 2013. Photographs by Steve Legato. Excerpted by permission of Perseus Books. All rights reserved.
- 1 cup / 240 grams unsweetened shredded coconut
- 3 cups / 270 grams old-fashioned rolled oats
- 1/2 cup / 75 grams cashews, chopped
- 4 tablespoons honey
- 3 to 4 tablespoons olive oil
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 1 teaspoon kosher salt
Preheat the oven to 350°F / 175°C. Spread the coconut onto a baking sheet in a thin layer. Bake it until barely brown, about 5 minutes. It’s usually done when you can smell it. Remove the toasted coconut from the oven and set it aside to cool, and lower the oven temperature to 300°F / 150°C to preheat for the next step.
In a large mixing bowl, combine the oats, cashews, and toasted coconut. Warm the honey, oil, vanilla, almond extract, and salt in a small saucepan over medium heat until just simmering. Simmer for 5 minutes, taking care not to let it boil, then remove the pan from the heat.
Pour the honey mixture over the oat mixture and stir well with a wooden spoon until the dry ingredients are coated. Spread this mixture in a thin layer over a large baking sheet and bake for 10 minutes, then stir and flip the mixture. Repeat the 10-minute baking time, then stir again, repeating until the granola is well toasted. (This usually takes about 50 minutes total baking time.)
Once toasted, let the granola cool on the baking sheet, stirring occasionally. When cooled, the granola stays fresh in the refrigerator for about a month, or at room temperature for about 2 weeks.