Thursday, October 31, 2013

Maple Coconut Granola

Good news for Pink Elephant fans: We just got in loads of new coffee in burlap bags so big and coffee-filled that Mitch and I couldn't even carry them up our staircase into the apartment!

In those bags were an organic Mountain Water Processed decaf coffee from Mexico and a Tanzania peaberry. What's a peaberry? It's when a single bean develops inside the coffee cherry, instead of the usual two flat beans. We also have a delicious Guatemalan coffee from Finca la Bolsa, an estate in La Libertad, Huehuetenango. 

P.S. Need a laugh? Ask Mitch to pronounce some of these coffee regions when you get a chance. Of course, you need something to eat to go with all those cups of coffee. Here's some granola that's hearty, nutty and sweet!

{Maple Coconut Granola}
3 cups rolled oats
2 to 3 cups nuts, chopped (walnuts, pecans, hazelnuts, pepitas)
1 cup coconut 
1/2 teaspoon cinnamon
1/4 cup plus 2 tablespoons brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil (or cooking oil of choice)
3/4 teaspoon salt
1 cup dried cranberries or cherries

Preheat oven to 250 degrees. In a large bowl, mix together oats, nuts, coconut, cinnamon and brown sugar. In a separate bowl, whisk together oil, maple syrup and salt. Combine both mixtures. Spread over a large baking sheet and bake for 1 hour 15 minutes, stirring every 15 minutes. Remove from oven and allow to cool, then toss in the dried fruit.