“It’s bursting with sweet flavor,” says the James Beard Award-winning pastry chef atZahav Restaurantin Philadelphia.Camille Cogswell’s Fruity Coconut Granola4 cups uncooked old-fashioned regular rolled oats3 cups unsweetened flaked coconut, divided¾ cup granulated sugar⅔ cup olive oil½ cup pure maple syrup1½ tsp. kosher salt½ cup freeze-dried raspberries½ cup freeze-dried blueberries½ cup freeze-dried mangoes1. Preheat oven to 300°. Stir together oats and 1½ cups coconut in a large heatproof bowl; set aside. Stir together sugar, oil, maple syrup and salt in a small saucepan; bring to a boil over medium-high heat, whisking often, until sugar dissolves, 4 to 5 minutes. Immediately pour over oat mixture; stir until evenly coated.2. Place remaining 1½ cups coconut in a food processor; process until finely ground, about 40 seconds. Add to oat mixture; stir until completely incorporated. Spread mixture evenly over 2 rimmed baking sheets lined with parchment paper.3. Bake in preheated oven until golden brown and dry, 30 to 35 minutes, stirring gently and rotating baking sheets between top and bottom racks every 10 minutes.4. Remove from oven; cool to room temperature, about 20 minutes. Stir in freeze-dried fruits. Store in an airtight container up to 2 weeks. For breakfast, serve with Greek yogurt and honey, if desired.Makes:11 cupsActive time:10 minutesTotal time:55 minutesWant the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.

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“It’s bursting with sweet flavor,” says the James Beard Award-winning pastry chef atZahav Restaurantin Philadelphia.

Camille Cogswell’s Fruity Coconut Granola

4 cups uncooked old-fashioned regular rolled oats3 cups unsweetened flaked coconut, divided¾ cup granulated sugar⅔ cup olive oil½ cup pure maple syrup1½ tsp. kosher salt½ cup freeze-dried raspberries½ cup freeze-dried blueberries½ cup freeze-dried mangoes

  1. Preheat oven to 300°. Stir together oats and 1½ cups coconut in a large heatproof bowl; set aside. Stir together sugar, oil, maple syrup and salt in a small saucepan; bring to a boil over medium-high heat, whisking often, until sugar dissolves, 4 to 5 minutes. Immediately pour over oat mixture; stir until evenly coated.

  2. Place remaining 1½ cups coconut in a food processor; process until finely ground, about 40 seconds. Add to oat mixture; stir until completely incorporated. Spread mixture evenly over 2 rimmed baking sheets lined with parchment paper.

  3. Bake in preheated oven until golden brown and dry, 30 to 35 minutes, stirring gently and rotating baking sheets between top and bottom racks every 10 minutes.

  4. Remove from oven; cool to room temperature, about 20 minutes. Stir in freeze-dried fruits. Store in an airtight container up to 2 weeks. For breakfast, serve with Greek yogurt and honey, if desired.

Makes:11 cups

Active time:10 minutes

Total time:55 minutes

Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.

source: people.com