PlumpJack Granola

After visiting PlumpJack Squaw Valley Inn this weekend, my sister and I were inspired to make PlumpJack’s famous granola. “This crunchy, fruity, cinnamon scented wake-me-up also makes a great midday snack–with milk and fresh fruit, or simply on its own.” It also happens to make a great gift for co-workers, friends or family this holiday season. We followed McKenzie’s advice and used coconut oil instead of butter, left out the wheat germ and corn syrup.

The ingredients: makes about 2 1/2 quarts

3/4 cup of coconut oil (or 1 1/2 sticks of butter)
1 cup honey
1 cup maple syrup
4 cups rolled oats
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup slivered almonds
1/4 cup sesame seeds
1/4 cup flax seeds (or millet)
3/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 1/2 cups mixed dried fruit (any blend of raisins, cherries, chopped apricots etc)

Preheat oven to 350°F. In a saucepan, combine the butter, honey, maple syrup, and corn syrup and slowly bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes, stirring frequently. (Watch carefully; the liquid tends to boil over.) In a large bowl, combine the oats, coconut, pecans, almonds, sesame and flax seeds, cinnamon, and salt. Pour the hot syrup mixture over the dry ingredients and combine thoroughly.

Pour the hot syrup mixture over the dry ingredients and combine thoroughly.

Lightly oil the surface of a large baking pan with canola oil, wiping off any excess with a paper towel. Spread the granola mixture evenly into the baking pan and bake for 15 minutes, stirring occasionally to prevent sticking or large clumps from forming. Remove the baking pan with the cooking granola from the oven and stir in the dried fruit, mixing it evenly. Return the baking pan to the oven and bake until golden brown, about 30 more minutes.