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Here’s the deal. In my experience, homemade granola recipes just don’t tend to be as crunchy and “cluster-y” as store-bought granola.  Am I right? Or is that just me?  I’ve tried several granola recipes before this one and none of them were up to par with my crunchy granola standards.  Except this one.  Holy wonderful it is the best darn granola I think I’ve ever eaten. Can’t really tell in the picture, sorry I’m definitely no photographer.  But don’t let the pic deter you from making this granola.  It’s super easy, very healthy and amazingly delicious.

Coconut Granola
from Two Peas and Their Pod

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup chopped almonds
1/3 cup pepitas (raw pumpkin seeds)
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons coconut oil, melted
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

1. Preheat the oven to 300 degrees F. Line a large baking sheet with a Slipat or parchment paper. Set aside.
2. In a large bowl, combine oats, coconut, almonds, pepitas, brown sugar, cinnamon, and salt. In a small bowl, whisk together coconut oil, maple syrup, vanilla, and coconut extract. Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.
3. Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let granola cool completely. Store in an air-tight container for up to 1 month.

The only advice I’ll give you is to not turn the oven temperature hotter than the recipe calls for, and don’t increase the time it’s in the oven because you think it’s nowhere near done yet.  This was my case making batch #1.  It turned out black and unedible.  I was very upset because it was smelling INCREDIBLE! Well I made another batch a week or so later (had to re-stock my coconut and pepitas) and actually followed the directions.. it came out perfect! 🙂

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