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1
Special equipment: an immersion blender
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2
Preheat the oven to 300 degrees F. Toast the oats until slightly golden, 10 to 15 minutes.
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3
Meanwhile, combine the pecans, almonds, pepitas and sunflower seeds, and set aside.
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4
Combine the apricots, raisins and cranberries, and set aside.
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5
Combine the cinnamon and cardamom, and set aside.
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6
(Keep the coconut separate from all other ingredients.)
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7
Combine the honey, maple syrup, cashew butter, lemon and orange zest and vanilla in a small saucepan; heat over medium heat, stirring, until homogeneous, and set aside.
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8
Once the oats are toasted, add the nut and spice mixtures, and continue baking until the nuts are golden, stirring the mixture occasionally for even cooking.
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9
Add the coconut, and stir.
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10
Add the honey mixture, stir together to evenly coat and cook until the color has darkened to a medium caramel color, 20 to 30 minutes more, stirring every 5 minutes.
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11
Mix in the apricot mixture, and cook for 5 more minutes.
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12
Let cool.
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13
Store in an airtight container.
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14
Serve the granola with the Coconut Yogurt.
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15
Blend the coconut milk and the contents of the probiotic capsule with an immersion blender.
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16
Place the mixture in a glass jar with a tight-fitting lid, and let incubate for 48 to 72 hours at 105 to 110 degrees F, either in the oven with the oven light on (oven off), in a warm location or in a yogurt maker.
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17
Refrigerate, and use as desired.
