Friends, let me introduce you to the very more-ish coconut granola. You are welcome to join the crunchy, sweet midnight party!
This was made to avoid eating Easter eggs floating around our house and get some naturally sweet goodness. I have always loved granola, since a little girl and I am so happy that as an adult I realized how easy it was to make. I meet with moms regularly as part of a mom’s group, yaaaas for community. Coconut granola was the star of one of our breakfast gatherings. I literally could not get enough.
Among other things, I am in denial that it is snowing outside today. I have daffodils on my mantle to remind me that it IS Spring and no one has sent me to eternal Narnia. I am so looking forward to outdoor time and park days. In my Spring days, I am watering seedlings in the hopes of some home grown produce over the Summer.
It has been a while since I ‘ve posted. This parenting thing is no joke and I take my mom role very seriously. It has seriously been non-stop. I did this baking and testing in the middle of the night, you make time for what you love and lose sleep if you really love it. I shot these pictures with my new lowel ego light that’s supposed to replicate day light. Testing out this whole artificial lighting thing. I will keep you posted on how it goes and hopefully you will see more posts as a result.
Here are some of my seedlings. I have no idea what they are. My nicely labeled seed tags got taken out by a certain toddler I know so they are either dinosaur kale or arugala. My guess is these are arugala.
- 2 cups rolled oats
- ¼ cup honey
- ¼ cup avocado oil
- 1 cup unsweetened coconut chips
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup of walnuts
- Preheat the oven to 300 degrees Fahrenheit
- Mix together all ingredients except for the unsweetened coconut chips.
- Spread the combined ingredients onto a baking tray and bake for 10 minutes
- Take out the oven and stir and check that the granola is evenly distributed. At this point add the coconut chips and then bake for a further 10 minutes. Watch the coconut chips closely to prevent from burning. Lightly toasted is what we are going for.
- Allow to cool and then store in an airtight container for up to 2 weeks.