Granola

Total Time: 1 hr Preparation Time: 14 mins Cook Time: 46 mins

Ingredients

• 1/4 cup unsweetened flaked coconut
• 3 tablespoons flax seed oil, plus more
• flax seed oil, for pan
• 4 1/2 cups old fashioned oats
• 1/4 cup flax seed
• 1/2 cup unsalted pumpkin seeds
• 3/4 cup whole almond, coarsely chopped
• 1 cup apple cider
• 1/3 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon coarse salt
• 1 teaspoon pure vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup dried mission figs, quartered lengthwise
• 1/4 cup wheat germ

Recipe

• 1 heat oven to 350°f/ 176°c place coconut on ungreased sheet, and toast until light golden, about 6 minutes. set aside to cool.
• 2 reduce oven temperature to 300°f/ 148°c lightly oil two baking pans. in a large bowl, combine rolled oats, flax seeds, wheat germ, pumpkin seeds, and almonds; set aside.
• 3 in a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes. stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract. remove pan from heat, pour liquid over oat mixture, and combine thoroughly.
• 4 divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes. transfer to wire rack to cool completely.
• 5 transfer to a large bowl, and stir in dried cranberries, figs, and toasted coconut. store in an airtight container up to 2 weeks.