IN THE DEAD OF WINTER, this granola will not replace the tropical vacation you are yearning for, but it surely will delight your taste buds. Dried tropical fruit, such as mangoes or papayas, replace the ubiquitous raisins. Coconut milk is baked into the grains to provide a strong coconut presence. Canned coconut milk is available wherever Latin or Asian foods are sold.

MAKES ABOUT 8 CUPS

INGREDIENTS

• 2 cups rolled (old-fashioned) oats
• 1 cup rolled barley or wheat flakes (available in natural food stores)
• 1 cup raw or toasted wheat germ
• 1 cup slivered almonds
• ¾ cup firmly packed light brown sugar
• ½ cup unsweetened shredded coconut (available in natural food stores)
• 1 teaspoon salt
• ¾ cup unsweetened coconut milk (light can be used)
• 2 teaspoons pure vanilla extract
• 1 cup diced dried mangoes, papayas, or dates

INSTRUCTIONS

1. Preheat the oven to 300°F. Line a large shallow roasting pan with parchment paper.
2. In a large bowl, combine the oats, barley, wheat germ, almonds, brown sugar, coconut, and salt.
3. In a large glass measuring cup, combine the coconut milk and vanilla. Pour into the oat mixture and mix well. Spread out in the baking pan.
4. Roast for about 1 hour, until the granola is golden, stirring occasionally for even cooking. Do not let the granola get too dark, and stir more frequently during the final 15 minutes to prevent scorching the granola at the sides of the pan.
5. Transfer to a large bowl to cool completely. Stir in the dried fruit.
6. Store in an airtight container. This will keep for about 1 month at room temperature or for about 6 months in the refrigerator.