Advertisement

Pecan-pepita granola

Time 25 minutes
Yields Serves 7
Pecan-pepita granola
(Spencer Weiner / Los Angeles Times)
1

Heat 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.

2

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

3

Allow 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.

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

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.