Coconut Granola Recipe

Coconut Granola (from Eat Fat Lose Fat by Sallon Fallon and Mary Enig):
Makes 12 cups

8 cups rolled oats
1/2 cup melted butter
1/2 cup melted coconut oil
1 1/2 cup whole yogurt or kefir
2 cups water
1 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup raw honey
1 cup unsweetened coconut flakes
2 cups chopped crispy nuts
1 cup raisins

Mix oats, butter, coconut oil, yogurt, and water in a large bowl. Pat down, cover with a plate and leave for 2 days on the kitchen counter. Place honey, salt and cinnamon in a bowl and set in simmering water until honey warms and becomes thin. Mix honey with oat mixture. Place on 2 parchment-lined cookie sheets and bake at 200 degrees for several hours until crisp. Mix with chopped crispy nuts, coconut flakes, and raisins. Store in air tight container in the refrigerator.

Note: I used 1 cup of coconut oil instead of 1/2 cup butter and 1/2 cup coconut oil. I don't like leaving butter out for that long. Crispy nuts are pecans or almonds that have been soaked in salt water overnight and then dried in an oven or dehydrator on very low heat.

I'll post how we like it once it's done!

OK, it is 3/9/06, and here is my official review of this recipe: It needs more honey! At least 1 cup of it, not 1/2 cup as called for.