Homemade Coconut Granola

Photo shop Granola

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:

  1. pre-heat oven to 300 degrees. (my oven runs hot, so I set mine to 250)
  2. line a baking sheet w/ parchment paper.  Set aside.
  3. mix oats, almonds, walnuts, cinnamon, and sea salt in a bowl.  Set aside.
  4. Add agave nectar, coconut oil, and coconut extract in a separate bowl.
  5. microwave for 30 seconds – 1 minute.  Whisk together.
  6. pour your liquid mixture into oats mixture bowl.
  7. Pour your pre-baked granola onto your parchment paper baking sheet.
  8. Using a spatula, spread it around so they are all not clumped together.  Some clumping is good and OK.
  9. Cook for 30 minutes stirring every 10 minutes.
  10. Let cool for 20 minutes.  Granola will naturally harden.
  11. 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.




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