Saturday, April 11, 2015

NomNom: Coconut Maple Granola

Happy Saturday!!

I don't know how you're feeling right now but I am so happy the weekend is finally here. It's been a busy past couple of weeks in terms of transition and I don't really see it slowing down anytime soon. So when the weekend rolls around I have been savoring the sleeping in part and having a lax weekend schedule so much more.

I love when I find time to actually be in my kitchen in the morning to cook a proper breakfast of some sort instead of standing in my kitchen with one hand on my cup of coffee while furiously trying to stuff my face with toast or something quick to grab and trying to check neglected email before rushing out the door for work. Life.

This granola recipe has been my go to for a year now and I'm not sure why I haven't posted the recipe yet but I'm excited to share this with you because it is just so darn good. I usually make a huge batch of it so that it will last me for weeks and it's also one of those things that is easily transportable for work and will keep you full. The key players which makes this granola a little special than the rest is the coconut oil mixed with maple syrup. That combination just brings a certain kind of depth to the granola.

Try it out and you'll see what I mean.


Ingredients (Recipe adapted from Shutterbean: Yields: 6 cups)
3 cups rolled oats 
3/4 cup raw almonds 
1/4 cup cranberries
1/2 cup sweetened coconut shreds 
1/3 cup coconut oil, melted 
1/4 cup maple syrup 
1/8 cup brown sugar 
2 tablespoons chia seeds
1/2 teaspoon kosher salt

1. Preheat oven to 350F. In a large bowl, combine oats, almonds, coconut shreds, chia seeds, coconut oil, maple syrup and stir. When thoroughly saturated, add the brown sugar on top and continue to stir. Season with salt and spread the granola in an even layer on a large rimmed baking sheet.

2. Bake in the oven for 25-30 minutes making sure to stir granola evenly every 10 minutes or so. In the last 5 minutes, add and stir in the cranberries. Let granola cool and transfer to an air tight container. It will last up to two weeks.

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