Weekend project alert: Make homemade granola!! Geoffrey’s version is loaded with maple-glazed nuts and tart dried fruit 🤤😍
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Coconut Maple Granola with Mixed Nuts and Dried Fruit
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Total: 2 hr 10 min (includes cooling time)
Active: 20 min
Yield: 3 quarts
4 cups oats
1 cup almonds, slivered or sliced
1 cup sweetened shredded coconut
1 cup pecans
1 cup pistachios
1/2 cup maple syrup
1/3 cup coconut oil or olive oil
1/3 cup dark brown sugar
1/2 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cups golden raisins
Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.
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Geoffrey Zakarian’s Coconut Maple Granola | The Kitchen | Food Network