+
0 (0)

Appetizers, Breakfasts, Vegetarian

Pecan-pepita granola

Pecan-pepita granola
Spencer Weiner / Los Angeles Times

It's a coolish October morning. You're invigorated by your morning run or yoga class -- and famished. At home, before dressing for work, you breathe in the heart-gladdening aroma of coffee and then, amazingly, something that's even better: the seductive, ... Read more

Total time: 25 minutes | Serves 7
  • 1 1/2 cups rolled oats
  • 2/3 cup shredded unsweetened coconut
  • 1/4 cup wheat germ
  • 1/2 cup chopped raw pecans
  • 1/2 cup whole raw pumpkin seeds (pepitas)
  • 2 tablespoons canola oil
  • 3 tablespoons prune juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Step 1Heat the oven to 350 degrees. Measure the oats, coconut, wheat germ, pecans, pepitas, oil, prune juice, cinnamon and salt into a medium bowl. Stir well to combine.

Step 2Spread the mixture on a lightly oiled cookie sheet. Bake for 15 to 20 minutes until golden brown, stirring once for even toasting.

Step 3Allow the granola to cool on the cookie sheet. It can be stored in an airtight container for no more than a week. For each serving, combine one-half cup granola with one-fourth cup each plain yogurt and diced fresh fruit.

Note: Unsweetened shredded coconut is available at health-food stores. Chopped raw pecans packaged for baking are available at many supermarkets.

HAVE YOU TRIED


Braised sea bass with black olive vinaigrette
Braised sea bass with black olive vinaigrette

Pleasey cheesecake
Pleasey cheesecake

Couscous with seven vegetables
Couscous with seven vegetables

Seared salmon with cucumbers and brown butter
Seared salmon with cucumbers and brown butter

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Beer-battered mac-and-cheese bites
Lemon herb blini with dill cream and smoked salmon
Cherry tomato clafouti
Rolled Sushi Bento