Coconut Granola

I’m on the hunt for a granola recipe that can be eaten out of hand, that isn’t sticky, or too high in sugar, or oily. This granola comes close and definitely has a delicious coconut flavor. I also like that it makes a reasonable amount. I would make it again without the brown sugar — it already has honey in it. Adapted from the How Sweet It Is blog, which recommended serving it in parfaits with roasted blueberries, coconut quinoa, and Greek yogurt. I think the parfaits would be fabulous, but this crumbly, sweet granola is also terrific in a bowl with milk (1/2 cup granola, 1/2 cup milk of your choice).

Makes about 7 servings (1/2 cup each).

1 cup old-fashioned oats
1 cup unsweetened flaked coconut (such as the Let’s Do Organic reduced fat brand)
2 Tablespoons brown sugar
1/2 teaspoon cinnamon powder
pinch of salt (1/16 teaspoon)
3 Tablespoons coconut oil, melted
3 Tablespoons honey
1 teaspoon pure vanilla extract

Heat oven to 350 degrees F. Line a baking sheet with aluminum foil.

In a large bowl, combine oats, coconut, sugar, cinnamon, and salt. Add melted coconut oil, honey, and vanilla to the oats; stir thoroughly to moisten.

Spread on a baking sheet and bake for 20-25 minutes, tossing every 5 minutes. Remove and let sit for about 10 minutes to get crumbly. Break the granola into chunks and store in an airtight container in the refrigerator.

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