I really like making yogurt and ice cream from my goats' milk. I had been buying granola to use as a topper. It was really hard to find granola without ingredients I was allergic to, so I found an easy recipe and modified it. This tastes great when still warm and crumbled over ice cream!
2 cups of oats
1 cup shredded coconut
1/4 cup honey roasted pecans
1/4 cup brown sugar
2 tbsp goat butter
2 tsp vanilla extract
1 tsp salt
1/2 cup dried mangoes, cut in small bits
1/2 cup dried blueberries
Lightly oil a 9 inch by 9 inch baking pan, and set aside. Pre-heat the oven to 350 degrees. Spread the oats and coconut onto a foil lined baking sheet and place in the oven to toast for about 15 minutes, stirring occasionally. Meanwhile, combine the honey, brown sugar, butter, vanilla, and salt in a large microwave safe bowl and microwave on high for about one minute, or until the brown sugar is dissolved.
Once the oat mixture is done, remove from the oven and reduce the heat to 300 degrees. Quickly add the oat mixture to the sugar mixture, add dried fruits and nuts, and stir to combine. Turn the mixture out into the prepared baking dish, and compress top evenly. Bake 25 minutes.
Allow to cool completely before cutting into squares. Store in an air-tight container for up to a week....as if this will last a week!