Coconut Almond Granola
My gorgeous beach babe of a friend Jennifer Mueller gave the base recipe for this granola to me. This girl likes herself some granola and loves herself some maple syrup; she even named her new baby golden retriever Maple Granola. As I did with the recipe she gave me, you can use this as a map to a kind of Choose Your Own Adventure Granola.
Being a real hardcore eater and lover of food like myself, Jen has a mantra that I try (key word, try) to live and eat by: “eat reasonably clean during the week and you can cheat your way through the weekend”. This granola is the best of both worlds. It tastes like your cheating but all the ingredients are wholesome, have no added sugars and it contains a healthy fat to bind it all together.
5 Cups Oats
½ Cup of Extra Virgin Coconut Oil
½ Cup of Pure Maple Syrup
2 Tablespoons of Cinnamon
1 Cup Almonds, chopped
1 Cup Unsweetened Coconut Flakes
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
pinch of salt
Possible Add Ins:
Chopped Dried Apricots
Preheat oven to 300 degrees.
Combine all the ingredients in a large bowl and mix very well. The mixture should be very wet, if it is too dry add more coconut oil or maple syrup. Hint: This might need to be done in two bowls, rather than one, to prevent spillage when mixing.
Spread granola onto 2 baking sheets evenly, in one layer. Bake for 20-30 min or until golden brown. The granola has a tendency to burn quickly: to prevent this turn granola with a spatula during the cooking process. If you find one sheet pan is browning more quickly than the other, switch their positions in the oven half way through the cooking time.
Serve with Greek yogurt and fruit, with milk, or on its own as a to-go snack.