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Recipe

Sesame Coconut Granola

Scott Phillips

Yield: Yields about 11 cups

Coconut sugar, oil, and shredded coconut add a haunting flavor that makes this granola downright addictive. Rolled wheat and triticale flakes add an extra dimension of texture to the usual rolled oats, but if you prefer you can substitute all oats (use 6 cups total).

Ingredients

  • 3 cups (9-1/2 oz.) rolled oats (not steel-cut or quick)
  • 1-1/2 cups rolled triticale flakes
  • 1-1/2 cups rolled wheat flakes
  • 3/4 cup shredded or flaked unsweetened coconut
  • 1/2 cup toasted wheat germ
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup coconut sugar
  • 2 Tbs. sesame seeds
  • 2 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 2/3 cup coconut oil
  • 2/3 cup cane syrup (such as Lyle’s Golden Syrup)
  • 1 Tbs. pure vanilla extract
  • 1 cup dried currants

Nutritional Information

      Nutritional Sample Size per 1/2 cup
      Calories (kcal) : 270
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 40
      Fiber (g): 5
      Protein (g): 6

Preparation

  • Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Evenly spread the oats, triticale, and wheat flakes on two large rimmed baking sheets. Bake, stirring once, until just golden, 5 to 10 minutes. Transfer to a very large bowl.
  • Mix the coconut, wheat germ, milk powder, sugar, sesame seeds, cinnamon, and salt with the grains.
  • Heat the oil, cane syrup, and vanilla in a 2-quart saucepan over medium heat. Cook, stirring occasionally, until bubbles begin to appear around the edge of the pan, about 4 minutes. Pour the oil mixture over the dry ingredients. Using two large spoons, gently mix and toss until the dry ingredients are evenly moistened.
  • Spread the mixture onto the two rimmed baking sheets and bake, tossing the granola and swapping and rotating the sheets halfway through, until golden brown and no longer sticky, 10 to 14 minutes.
  • While the granola is still hot, toss it with the dried currants, using 1/2 cup per sheet. Let cool to room temperature without disturbing. Using your hands, break up any large clumps of granola—you want pieces that range in size from almonds to peas. Store in airtight containers at room temperature in a cool, dry place for up to 3 months.

Make Ahead Tips

The granola will keep in an airtight container for up to 3 months.

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