Coconut Almond Granola: Topping For Salad

ingredients

• 3 tablespoons firmly packed light brown sugar
• 3 tablespoons unsalted butter
  4 tablespoons whipped butter
  3 tablespoons hydrogenated fat
  3 tablespoons margarine
  2 1/4 tablespoons olive oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1 teaspoon freshly grated orange zest
• 1/2 cup sweetened flaked coconut
• 1/2 cup sliced almond
• 1 cup old-fashioned rolled oats
• 1/4 cup wheat germ

directions

In a small saucepan combine the brown sugar, the butter, the cinnamon, the vanilla, the salt, and the zest and cook the mixture over moderately low heat, stirring, until the brown sugar is dissolved. In a bowl stir together the coconut, the almonds, the oats, and the wheat germ, add the brown sugar mixture, and toss the mixture until it is combined well. Spread the granola in a jelly-roll pan, bake it in the middle of a preheated 350 degree oven, stirring every 5 minutes, for 13 minutes, or until it is golden, and let it cool. The granola keeps in an airtight container for 1 week. Serve the granola as a topping for fruit salad.