Almond-Coconut Granola Recipe

I limit my grains but when I do have it, I will eat oats.  Granola is so convenient to take on the go or eat it like cereal with nut milk. It lasts for weeks, so make a large batch each time and you'll be set. I don't know how many weeks it is good for since we usually eat it all in about a month.

Yield: 15 cups

 
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*Measurements in bold are by weight

LIQUID INGREDIENTS

3 fluid ounce = 3/4 cup coconut oil
9 fluid ounce = 5/6 cup honey
3.5 oz             = 3/4 cup nut / seed butter
3/8 oz            = 1 T vanilla extract 10 drops of SweetLeaf English Toffee Stevia

DRY INGREDIENTS

2 lb = 8 cups rolled oats (one 2lb bag at Trader Joe’s)
5 oz             = 2 cups coconut flakes, unsweetened
10 oz            = 2 cups nuts, slices/whole
1.5 oz           = 1/3 cup coconut sugar
1/8 oz          = 3/4 tsp sea salt
6 oz             = 1 cup dried fruit (optional)

DIRECTIONS

  1. Preheat oven to 275F.

  2. Spray & line two half sheet pans with parchment paper for easy clean-up.

  3. In a small pot, heat the liquid ingredients just until warm.

  4. Mix all dry ingredients in a large bowl.Pour the liquids over the dries and mix.

  5. Spread granola out evenly onto pans and bake for 1 hour or once golden. Add dried fruit.

  6. Cool completely, store in airtight container for three weeks, maybe more.

Measuring by weight is much more efficient. It's faster to use a scale and without needing measuring spoons and cups, there are less dishes to wash.

Breakfast, RecipesadminGood Morning HealthComment