You know how we try to avoid things like Yellow Dye #5 and high fructose corn syrup? I just read about a new one the other day – cellulose (wood pulp)! Are you kidding me? *shudder*
But back to the delicious granola! Dulcie was a little worried that homemade granola would have a sort of weird 70s hippie commune vibe, but I won her over by using big curls and flakes of real unsweetened coconut, local honey, coconut oil, and a smattering of tiny sesame seeds for their delicious taste and texture.
Making one huge batch of granola is super easy. After baking, I let it cool completely on its baking sheet then store it in glass jars in my pantry and enjoy its prettiness all week.
We’ve been eating our latest batch topped with fresh blueberries and whole milk. Mmmm!
After mixing together the dry ingredients, you need to melt the sweetener and oil together stovetop, then drizzle over all the dry ingredients. I like to use honey and coconut oil but you could sub in equal amounts of maple syrup or agave for sweetness; vegetable oil for the fat.
Thanks to the lovely and talented Sarah at My New Roots for the recipe inspiration. Check out her recipe if you’re a granola lover - she has lots of great suggestions for alternate flavor combinations and ideas to spice things up and make the granola your own unique creation.
Homemade Coconut Almond Granola3 c rolled oats
1 c large flake coconut (unsweetened)
1 c coarsely chopped raw almonds
1/2 c raw sesame seeds
1/2 c honey
1/2 c coconut oil
Combine all dry ingredients in a large bowl.
Melt the honey & coconut oil together in a small pot on the stovetop. When melted, drizzle over the dry ingredients and toss with your hands to coat thoroughly.
Spread the raw granola thinly and equally over two rimmed baking sheets
Bake at 350 F for 15 minutes, or until toasty golden brown. Check in after 10 minutes to monitor done-ness, and give a quick stir at this point to help everything brown evenly.