Recipes Forum - Pistachio, Cranberry, Camelina and Coconut Granola
3 cups large flake oats
1 cup shelled raw pistachios
1/2 cup maple syrup
1/2 cup Three Farmers camelina oil
1/2 tsp grey salt
1/2 tsp nutmeg
1/2 cup dried cranberries
1 cup toasted flaked coconut
1- Preheat the oven to 300°F.
2- In a medium bowl, use a wooden spoon to stir the oats, pistachios, maple syrup, oil, salt and nutmeg together so that the oats and nuts are evenly coated. Spread the mixture in an even layer on a rimmed baking sheet (~12x17-in).
3- Bake for 30–40 minutes, rotating the pan as needed so the edges don't get too brown. Stir every 10 minutes (for a loose granola) or once halfway through the baking (for more clustered granola).
4- Remove the pan from the oven when the granola is crisp and golden brown. Pour the cranberries and toasted coconut over top and let cool completely before crumbling and serving.
5- Store in an airtight container.
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