Granola

1. 1

   Heat oven to 350F/ 176C Place coconut on ungreased sheet, and toast until light golden, about 6 minutes.

2. 2

   Set aside to cool.

3. 3

   Reduce oven temperature to 300F/ 148C Lightly oil two baking pans.

4. 4

   In a large bowl, combine rolled oats, flax seeds, wheat germ, pumpkin seeds, and almonds; set aside.

5. 5

   In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes.

6. 6

   Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.

7. 7

   Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.

8. 8

   Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes.

9. 9

   Transfer to wire rack to cool completely.

10. 10

    Transfer to a large bowl, and stir in dried cranberries, figs, and toasted coconut.

11. 11

    Store in an airtight container up to 2 weeks.

* Per serving · 4 servings · Values may vary.