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Almond Coconut Granola
3 c Old-fashioned rolled oats
2/3 c Sliced almonds
1/2 c Unsweetened desiccated coconut
1/3 c Hulled green pumpkinseeds or sunflower seeds
1/2 ts Salt
1/2 Stick unsalted butter; (1/4 cup)
6 tb Honey
1 c Mixed dried fruits such as raisins; cherries, and apricots
Preheat oven to 325 degrees.
In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
In a large jelly roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature for 2 weeks.
Yield: 6 cups
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