Coconut Granola
- judithstred
- Jan 15, 2015
- 2 min read
Coconut Granola
This delicious recipe has become a staple in our household, always stocked in bulk (aka a giant glass jar) on the kitchen counter. We use it on top of oatmeal for breakfast, or mixed with yoghurt or fruit for a quick energy snack.
It's from Sarah Wilson's 'I Quit Sugar' cookbook, so it uses coconut as a low-fructose ingredient for a sweet treat! Here is the original version.
The recipe calls for rice malt syrup as an optional sweetener but we find it sweet enough without. Play around with recipe to find the proportions (i.e. ratio of nuts/crunch to coconut) that you prefer. We like it crunchy so I use even amounts of mixed nuts & pumpkin seeds to coconut. I also have added dulse flakes (seaweed).
Here is my version:
3-4 cups moist coconut flakes (Canadians, try to find large moist coconut flakes, not the small desiccated pieces- too dry)
3 cups of unsalted mixed nuts:
- almonds: blitz in blender to chop or use slivered almonds for less crunch
- cashews: smash with pestle & mortar or buy cashew pieces
- walnuts: smash with pestle & mortar or wrap nuts in a clean dishtowel and bash with rolling pin
- pepitas (pumpkin seeds): leave whole
2 tablespoons chia seeds
1-2 tsp Cinnamon
1/2 cup dulse flakes (seaweed flakes): don't use too much as it has quite an earthy flavour
100g coconut oil
Method:
>Preheat oven to 120C and line a baking tray with baking paper. Combine all ingredients, then spread evenly on the tray. Bake for 15-20 minutes, then mix/turn over mixture, and bake for an additional 20 minutes. I double the baking time she recommends as 20 minutes never seems to be enough time to make the batch as dark aka crunchy as we prefer.
> Remove from oven and allow to cool completely before storing in a sealed container. No need to store in fridge.
