Friday, June 6, 2014

Coconut Granola

 Thank you so much for the kind and loving response to my last post.  After taking a few days at a slower pace, we are all feeling much better.  (It always takes me longer to recover from a hard day than it does Ethan.)

We are big granola fans around here.  But, my goodness, buying high-quality granola can be extremely expensive.  I've tried many homemade recipes over the years and, after many tweaks and alterations, I feel like I can call this my own recipe.  It's simple to make, delicious and much better for you than store-bought.
This recipe makes a huge batch, which usually lasts our family around 2-3 weeks.

Coconut Granola

Mix together the dry ingredients:

8 C oats
2 C raw almonds (we like a mixture of almonds chopped in the food processor and whole almonds)
1 C brown sugar
1 t cinnamon
1 C shredded coconut
1 C ground flax (optional)

In a small saucepan combine:

2/3 C coconut oil (can substitute canola oil)
2/3 C honey
2 t vanilla

Over medium-low heat, bring to a simmer. Remove from heat.

Pour wet ingredients over the dry ingredients and mix well (making sure to break up all brown sugar lumps).

Spread on two greased/silpat lined cookie sheets.

Bake at 300 degrees for about 30 minutes.

We like to have clumps of crunchy goodness in our granola, so I don't stir it at all while it's cooking. I just break it up as I put it into the storage container.  But if you like a more uniform texture, stir it a few times while it cooks.  Store in an airtight container.

Serve over yogurt, with fruit or with milk.


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