Servings: Makes about 8 cups
Ingredients 1 cup shredded sweetened coconut1/2 cup vegetable oil1/3 cup maple syrupGrated zest of 2 large oranges4 cups old-fashioned (rolled) oats1 cup (4 ounces) sliced almonds1 cup (4 ounces) coarsely chopped unsalted cashews1/3 cup honey2 teaspoons ground cinnamon1/2 teaspoon freshly grated nutmeg1/3 cup sesame seeds1 cup chopped dried fruit , such as dates, apples, or apricots, or a combination
Position racks in the center and upper third of the oven and preheat to 375°F.
Spread the coconut on a baking sheet. Bake on the center rack, stirring often, until lightly toasted, about 10 minutes. Transfer to a large bowl.
Bring the oil, maple syrup, and orange zest to a boil over medium heat in a medium saucepan. Place the oats, almonds, cashews, honey, cinnamon, nutmeg, and sesame seeds in the bowl of a heavy-duty mixer and mix on low speed with the paddle attachment until well-combined, about 1 minute (or mix well with your hands in a large bowl). Add the syrup mixture and mix (or toss with 2 large spoons) until well coated. Spread in 1/2-inch layers on 2 large baking sheets.
Bake, stirring often, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the granola is golden brown, about 15 minutes.
Remove from the oven and let cool. Stir into the bowl of coconut along with the dried fruit. (The granola can be stored at room temperature in airtight containers for up to 1 month.)
From Back to the Table by Art Smith