Posted by on Jan 6, 2013 in | 3 Comments

If you want your home to smell delicious, make this granola.  A short list of healthy ingredients bake in a low oven for around an hour, the flavors concentrating plain Jane oats into something light, crunchy, flavorful, and sweet.

This easy granola is made with maple syrup and coconut oil, both natural products with loads of health benefits.  Rich buttery roasted cashews are a great balance to the sweetness of coconut; however almonds or pecans will also taste great.

 

Parfaits are a cute way to make breakfast really fun.  I love making them when we have guests over.  A make-your-own parfait station is also a good idea.  Have a variety of fruits and yogurts and allow guests to create their own delicious masterpiece.

Many yogurts contain high amounts of sugar so I like to purchase plain yogurt and sweeten it myself with honey or maple syrup.  If you are avoiding dairy, there are several dairy free options available at Whole Foods.  Also, if it is lactose you are allergic to, goat milk yogurt contains almost no lactose so you may want to give that a try, depending on how sensitive you are.

Greek yogurt has at least double the protein as regular yogurt, so purchase that if you can as protein keep you feeling full for longer amounts of time.

Whether you eat it like cereal, with yogurt and berries, or directly out of your hand, this granola is a great tasting healthy snack that will last tightly covered for a few weeks.

Coconut Oil Granola

1/3 cup melted coconut oil

1/3 cup pure maple syrup

3 cups rolled oats

1 cup shredded coconut

2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 cup whole cashews

Heat oven to 250 degrees.  Line rimmed baking sheet with parchment paper.  Whisk together coconut oil, maple syrup, vanilla extract, and salt.  Stir in oats and coconut.  Refrigerate until coconut oil is hard then break it up into large clusters.  Bake for 20 minutes, then open the oven and sprinkle cashews over the top and into the oat mixture.

Set timer for 10 minute intervals and stir oats starting from the outer corners working it in.  My batch took about 55 minutes total.  The granola will continue to harden as it cool so pull it when they are golden brown.  Store in glass jar with tight fitting lid for a week or so.

3 Comments

  1. Kathy Monds
    January 17, 2013

    Just made a granola recipe from Penzey’s. This sounds wonderful and will give it a try next week.
    Thanks! And I love you.

    Reply
  2. Sara Sisk
    April 19, 2013

    What would you recommend as a substitute for coconut oil and shredded coconut?

    Reply
    • Jessie
      April 22, 2013

      Sure, if you are not a huge fan of coconut, simply leave the shredded coconut out and use olive oil or grapeseed oil instead. You can add dried fruit (1/2 cup to 1 cup – dried cherries, cranberries, apricot) to the granola once it is baked to add additional interest/flavor. Thanks!

      Reply

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