| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1990 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Firmly packed light brown sugar |
| 3 |
tb |
Unsalted butter |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Freshly grated orange zest |
| 1/2 |
c |
Sweetened flaked coconut |
| 1/2 |
c |
Sliced almond |
| 1 |
c |
Old-fashioned rolled oats |
| 1/4 |
c |
Wheat germ |
INSTRUCTIONS
In a small saucepan combine the brown sugar, the butter, the
cinnamon, the vanilla, the salt, and the zest and cook the mixture
over moderately low heat, stirring, until the brown sugar is
dissolved. In a bowl stir together the coconut, the almonds, the
oats, and the wheat germ, add the brown sugar mixture,and toss the
mixture until it is combined well. Spread the granola in a jelly-roll
pan, bake it in the middle of a preheated 350F. oven, stirring every
5 minutes, for 10 to 15 minutes, or until it is golden, and let it
cool. The granola keeps in an airtight container for 1 week. Serve
the granola as a topping for fruit salad.
Makes about 2 cups.
Gourmet June 1990
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