09 December 2013

a bowl of breakfast. or snack. or whatever.

We have a lot of granola recipes floating around the blog, but this is the most straightforward. It is crunchy, delicious, fairly low in sugar, and high in good fats. Also, if you need to avoid gluten, soy, or dairy . . . voila.

I kind of eat a lot of this.

Because I don't chop up the almonds and like to use large pieces of coconut, the granola ends up with a nice hearty texture. You can stir in some golden raisins or dried cranberries once it cools. I usually keep it simple.


Simple Honey Granola
(a spin on this recipe from Shutterbean)

6 cups rolled oats
1 cup unsweetened coconut flakes or chips
1 cup whole almonds
1 cup roughly chopped walnuts*
1 teaspoon cinnamon
scant 1/2 teaspoon sea salt
2/3 cup melted coconut oil
2/3 cup honey

1) Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
2) Stir together oats, coconut, almonds, walnuts, cinnamon, and salt in large mixing bowl. Add coconut oil and honey, and stir to coat.
3) Spread granola evenly on prepared baking sheet, and bake in preheated oven for 15 minutes; stir gently, then return to oven and bake 10 more minutes, until golden on top. Watch carefully the last five minutes to make sure it does not burn.
4) Let cool and store in airtight container. (This makes quite a bit so I freeze some of it for later.)

*Or chopped pecans or cashews or heck, even plain pumpkin seeds, which are what ended up in the pictured batch.

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