There are hundreds of ways to eat granola. By the handful, with yogurt, with cereal, with oatmeal, in cookies, in pancakes, on fruit…are just to name a few. I always have a bag of granola in the cabinet, just in case I feel like tossing it in whatever I’m eating. It’s that extra delicious, nutritious crunch, that just makes the bite. I felt a bit adventurous the other night and decided to make my own. It ended up burnt and too dried out. I could tell the flavor was there and had potential, which was why I was even more frustrated it didn’t turn out the way I wanted it. I woke up the next morning, determined to get it right. So here I was, at 6:00 in the morning, mixing up granola ingredients. It turned out fabulous. Seriously, my mind is on point in the morning. It usually shuts down around 8:00PM. It’s no wonder it didn’t turn out good the night before. This granola will make you happy and put a smile on your face. At least it did for my husband, when he came out into the kitchen, wondering what the smell was at 7:00 in the morning.
what you need: (makes 2 cups)
- 1 cup oats (gluten free optional)
- 1/4 cup sliced almonds
- 1/4 cup chopped walnuts
- 1/2 teaspoon cinnamon
- 1/4 cup agave nectar sweetener (if you don’t have this, you can use raw honey or pure maple syrup)
- 1/4 cup coconut oil
- 1 teaspoon coconut extract
- 1/4 teaspoon sea salt
what you do:
- pre-heat oven to 300 degrees. (my oven runs hot, so I set mine to 250)
- line a baking sheet w/ parchment paper. Set aside.
- mix oats, almonds, walnuts, cinnamon, and sea salt in a bowl. Set aside.
- Add agave nectar, coconut oil, and coconut extract in a separate bowl.
- microwave for 30 seconds – 1 minute. Whisk together.
- pour your liquid mixture into oats mixture bowl.
- Pour your pre-baked granola onto your parchment paper baking sheet.
- Using a spatula, spread it around so they are all not clumped together. Some clumping is good and OK.
- Cook for 30 minutes stirring every 10 minutes.
- Let cool for 20 minutes. Granola will naturally harden.
- Store in an airtight container. Feel free to duplicate or quadruple the recipe. I made a small batch to have for some parfaits I was making for lunch this weekend.