Linda's Golden Granola

Recipe from Cooking with Café Pasqual’s: Recipes from Santa Fe’s Renowned Corner Café

Makes 12 cups

INGREDIENTS

½ cup vegetable oil
½ cup honey
½ cup maple syrup
½ cup peanut butter
½ cup apple juice
1 ½ tsp. cinnamon
1 ½ tsp. ground ginger
¼ tsp. ground cloves
4 cups rolled oats
2 cups bran
½ cup chopped pecans
½ cup chopped pecan halves
1 cup almond halves
¼ cup whole cashews
¾ cup shredded coconut, unsweetened

PREPARATION

Preheat the oven to 300˚F. In a blender, combine oil, honey, syrup, peanut butter, apple juice, cinnamon, ginger, and cloves. Mix well. Remove the mixture to a large mixing bowl and add the oats, bran, both types of pecans, almonds, and cashews and mix. Spread the coconut on a jelly-roll pan and bake in the oven for 20 minutes. Stir once halfway through the cooking time. Let cool and reserve. Use two metal baking pans and line each with a piece of parchment paper. Divide the granola equally between the pans and toast for one hour, stirring occasionally, until the granola has an allover golden color. Remove from the oven and add the toasted coconut. When the granola has cooled completely, store it in an airtight container for future use.