Guests at Viceroy Anguilla have the pleasure of waking up to delectable homemade granola on a daily basis, made fresh every morning. If you've got a lot of mouths to feed, or are simply on the go, this recipe is one of the most delicious and easy to prepare breakfast options. The unique combination of oats, nuts, agave nectar, coconut, and dried fruits is perfect when sprinkled over yogurt or soaked in milk, or if you can withstand eating the whole batch at once, it's even good crumbled on top of frozen yogurt for a healthy dessert.
- 2 3/4 Pounds rolled oats
- 1 Pound peanuts, chopped
- 1/2 Pound unsalted raw pecans, walnuts, or cashews
- 8 Ounces brown sugar
- 2 Teaspoons cinnamon
- Pinch of salt
- 2 Cups agave nectar or maple syrup
- 2 Cups vegetable oil
- 4 Cups shredded coconut
- 4 Cups dried fruit, such as cranberries, raisins, or currants
Preheat the oven to 250 degrees.
In a large bowl, combine the oats, nuts, coconut, brown sugar, cinnamon, and salt. In another bowl, whisk together the agave nectar or maple syrup and vegetable oil. Mix the dry and wet ingredients together.
Spread evenly on baking sheets (you may need more than one baking sheet). Bake for 45-60 minutes. The granola should be very firm to the touch and not damp. Remove from the oven and let cool. Transfer to an airtight container in large chunks. Mix with the dried fruit before serving.