Still on this breakfast kick as promised and I have combined some of my all time favorite flavors into a lovely breakfast granola for you to try!
I really love all things coconut. I love the light sweet flavor, and the underlying vanilla-y essence of it. It is a phenomenal flavor profile for baked goods, desserts, and even in savory sauces, and at time cocktails! So I could think of no better ingredient to highlight in my granola recipe than coconut!
Granola is a very versatile breakfast food as well, you can eat it on it’s own, with milk, dry, or mixed with fruit and nuts. You can add it to yogurt, ice-cream, or fruit parfaits. It can be added as a topping on muffins, and coffee cakes. The list goes on and on. I highly recommend you try making your own granola sometime, you really can’t go wrong here!
Here is what you need:
3 cups rolled oats
1 Tbsp packed brown sugar
1 cup unsweetened shredded coconut
1/4 cup coarse chopped almonds
1/4 cup honey
1/6 cup coconut oil (half of a 1/3 cup measure)
1 Tbsp vanilla extract
1 teaspoon salt
Heat oven to 300F. Combine oats, nuts, and shredded coconut in a large bowl. In a small saucepan over medium heat, cook honey, brown sugar, coconut oil, vanilla, and salt until just simmering.Pour honey mixture over the oat mixture, stirring well with a wooden spoon until fully combined.
Spread this mixture out over a large parchment covered baking sheet, bake for 10 minutes before stirring the granola. Repeat 10 minute baking time, followed by stirring, until granola is well-toasted (about 40 minutes).
When cooled, you can store granola in an airtight container in the refrigerator for a few weeks.