Nighttime Granola

Two packages of shredded coconut have been sitting by their lonesome on my gray kitchen counter since Sunday, looking sad next to the cheerful bananas. They've been staring me down every time I go to the sink to grab a glass of water, "Won't you please open us up and make the granola like you promised?"  I'm no promise-breaker, so I gave in to their tropical demands and made my first batch of homemade granola tonight.


Chalk up one more victory for homemade over store-bought.  My granola is so crisp and sweet that even the bulk bins at Whole Foods are waving their white flags of surrender.  Plus, it smells divine.  I just pulled it out of the oven an hour ago, and the warm scent of coconut and brown sugar is still hanging in the air, battling with the apple-cinnamon Glade candle for scent dominance of our apartment.  Granola wins.


Now if only I could transfer smell through the internet.  Work on it, Google. 


Almond Maple Granola

3 cups rolled oats

• 1 cup blanched slivered almonds
• 1/4 cup wheat germ
• 1 (14 oz) package coconut - shredded or flaked
• 1/3 cup unsalted sunflower seeds (optional)
• 6 tablespoons pure maple syrup
• 6 tablespoons packed brown sugar
• 1/4 cup vegetable oil
• 2 tablespoons warm water
• 1/2 teaspoon salt
• 1 cup dried cranberries or raisins
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• Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides or a cake pan.
• 
  
• In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet.
• 
  
• Bake for 1 hour and 15 minutes, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.