- Rating:
- Servings:
- 4
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Stephen Pyles
Ingredients
- 2 1/2 cups Rolled Oats
- 1/2 cup Wheat Bran
- Dried Coconut Chips
- 1/2 cup Nuts chopped
- 1/2 cup Sunflower Seeds
- 1/2 cup Dried Papaya Spears diced
- 1/2 cup Dried Mango Slices diced
- 1/2 cup Thompson Seedless Raisins or Flame Seedless Raisins
- 1 teaspoon Organic Limes zest and minced
- 1/4 cup Pumpkin Seeds (Pepitas)
- 1/4 cup Honey
- 2 teaspoon Corn Syrup
- 1/2 cup Butter unsalted
- 1/2 cup Brown Sugar light and loosely packed
- 1 Vanilla Beans split in half lengthwise and seed scraped
- 2 teaspoon Ground Cinnamon
- 1/4 teaspoon Nutmeg grated
- 1/4 teaspoon Allspice grated
- 1/4 teaspoon Salt
Directions
In a large mixing bowl, combine the oats, wheat bran, coconut, pecans, sunflower seeds, papaya, mango, raisins, lime zest, and pumpkin seeds. In a small saucepan, combine the honey, corn syrup, butter, sugar, vanilla bean pod and scraped seeds, canela, nutmeg, allspice, and salt, and bring to a simmer. Remove the vanilla bean pod and pour the mixture over the dry ingredients in the mixing bowl. Using a wooden spoon, toss the dry ingredients until completely coated with the honey mixture.
Grease a 9 x 12 inch baking dish and add the granola in an even layer. Place in the oven and bake for 30 minutes; every 10 minutes or so, open the oven and stir the granola to ensure even browning. Remove from the oven and return to the mixing bowl. Toss to combine and let cool; the mixture will become crunchy as it cools.
Break the granola into bite-size pieces. Serve as a cereal, with yogurt and/or fruit, or as a topping for your favorite frozen dessert.
