Sesame Orange Granola

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Sesame Orange Granola

From Back To The Table by Art Smith

 

I was given this beautiful hardback book by Del Monte Company for filling out a

short survey. Wonderful recipes! This one I have made three times now.

 

1 cup sweetened shredded coconut

1/2 cup vegetable oil

1/3 cup maple syrup

Grated zest of 2 large oranges

4 cups old-fashioned rolled oats

1 cup (4 ounces) sliced almonds

1 cup (4 ounces) coarsely chopped unsalted cashews

1/3 cup honey

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg (I don't have a grinder/fresh nutmegs, so

used ground)

1/3 cup sesame seeds

1 cup chopped dried fruit, such as dates, apples, apricots or a combination.

Today I used dried sweet cherries, apples, raisins and bananas

 

Position racks in the center and upper third of the oven and preheat to 375* F.

Spread the coconut on a baking sheet. Bake on the center rack, stirring often,

until lightly toasted, about 10 minutes. Transfer to a large bowl.

 

Bring the oil, maple syrup and orange zest to a boil over medium heat in a

medium saucepan. Place the oats, almonds, cashews, honey, cinnamon, nutmeg and

sesame seeds in the bowl of a heavy-duty mixer and mix on low speed with the

paddle attachment until combined, about one minute. (Or mix well with your

hands in a large bowl.) Add the syrup mixture and mix (or toss with 2 large

spoons), until well-coated. Spread in 1/2 " thick layers on 2 large baking

sheets.

 

Bake, stirring often, switching the positions of the baking sheets from top to

bottom and front to back halfway through baking, until the granola is golden

brown, about 15 minutes.

 

Remove from the oven and let cool. Stir into the bowl of coconut along with the

diced fruit. The granola can be stored at room temperature in airtight

containers for up to 1 month. (I've never had it last a month. It usually gets

eaten by the start of the third week, lol)

 

Jeanne in Georgia

 

 

 

 

 

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