A hearty granola scented with coconut, cocoa, and cinnamon and studded with plenty of almonds, pecans, and craisins. Perfect for snacking, atop yogurt, or on its own with a bit of milk.
Ingredients
- 3 cupsrolled oats ((gluten-free for GF eaters))
- 1/2 cupunsweetened coconut flake
- 1 cupalmonds
- 1 cuppecans
- 1/4 cupcraisins ((or other dried fruit))
- 3 Tbspsugar
- 1/4 tspsalt
- 1/2 Tbspground cinnamon
- 1 Tbspcocoa powder ((optional))
- 1/4 cupextra virgin coconut oil*
- 1/2scant cup honey ((sub maple syrup or agave for vegan))
- 1 tspvanilla extract
Instructions
- 1
Preheat oven to 340 degrees F (171 C).
- 2
Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, and nuts together in a large bowl.
- 3
In a small saucepan over medium low heat, warm the coconut oil, honey and vanilla extract and pour over the dry ingredients and mix well.
- 4
Spread the mixture evenly onto a baking sheet (may take two batches- or more if increasing batch size) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
- 5
Add the craisins to the baking sheet in the last few minutes of cooking, so they don't get hard.
- 6
Once the granola is visibly browned (about 23 minutes for me), remove from the oven and scoop into a bowl to let it cool. Place in a container that has an air-tight seal and it should keep for a few weeks.