Originally shared in the community class “Granola, Not Just For Breakfast” on April 12, 2010. This recipe was created by Becky Ringsby of SAVOR Chef Services.

2 cups rolled oats (“old-fashioned”)
1 cup rolled barley or wheat flakes
3/4 cup raw wheat germ
1/4 cup ground flax seed
1 cup slivered or chopped almonds
3/4 cup firmly packed light brown sugar
1/2 cup unsweetened shredded coconut
1 tsp. salt
3/4 cup unsweetened light coconut milk
2 tsp. pure vanilla extract
1 cup diced dried mangoes, papayas or dates

Preheat the oven to 300 degrees.  Line a large shallow roasting pan with parchment paper. In a large bowl, combine the oats, barley, wheat germ, almonds, brown sugar, coconut and salt. In a large glass measuring cup, combine the coconut milk and vanilla.  Pour into the oat mixture and mix well.  Spread out in the baking pan. Roast for about 1 hour, until the granola is golden, stirring every 15 minutes.  Do not let the granola get too dark. Place pan on wire rack and let granola cool completely.  It will become crunchy as it cools.  Stir in the dried fruit. Store in an airtight container.  This will keep for about 1 month at room temperature or for about 6 months in the refrigerator.

SAVOR is a specialty chef service that specializes in hands-on cooking classes given in your home. You provide the kitchen and the participants and Becky does the rest! If you would like to contact Becky call the store and we will get your her contact information.