Serves: 5
Total Calories: 1,005
Yield: 10 cups

2 cups unsweetened apple juice
2 cups unsweetened pineapple juice
1/4 cup coarsely chopped dried peach
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 vanilla bean split lengthwise, or 1 teaspoon alcohol free vanilla extract10
10 cups old fashioned or quick cooking rolled oats
1 1/2 cups unsweetened dried coconut

Put the apple juice, pineapple juice, peaches, cinnamon, nutmeg, and vanilla bean in a medium saucepan and stir to combine. Bring to a simmer over low heat, cover, and simmer for 15 minutes, or until the peaches are plump and the amount of liquid is slightly reduced. Remove from the heat.

Carefully remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Let cool for about 10 minutes, then transfer to a blender. Process on high speed until smooth. Transfer to a large bowl and let cool to room temperature.

While the peach mixture is cooling, preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper.

Add the oats and coconut to the peach mixture and stir with a wooden spoon until thoroughly combined. Spread the mixture on the lined baking sheet. Bake until the granola is golden brown, about 1 1/2 hours, stirring about every 20 minutes with the wooden spoon to break up any large clumps.

Remove from the oven and cool to room temperature. Transfer to an airtight container. Stored in a cool, dry place, Coconut-Vanilla Granola will keep for 1 month.

Nutritional Facts:

Serves: 5
Total Calories: 1,005
Calories from Fat: 208

More Recipes from the Bravo Cookbook:
Steaming Vegetables
Cooking Rice
Cooking in Dry Pots and Pans
Preparing Dried Legumes for Cooking
Roasting Garlic
Roasting Peppers
Toasting Nuts and Seeds
Blanching Herbs
Juicing Fruits and Vegetables without a Juicer
Cutting Corn Kernels from the Cob
Cleaning and Using Leeks
Vegetable Broth
Asian Broth
Cooked Garbanzo Beans
Polenta Crusts or Croutons
Tamale Dough
Nutty Dough
Coconut Vanilla Granola