Coconut Granola

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.

Coconut Granola

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Dreamy coconut granola that can be breakfast, eaten as is for a snack or topped with a yogurt parfait or smoothie bowl.

Food in Color: Food in Color

Recipe type: Breakfast

Cuisine: Whole Foods

Serves: 4-6

Ingredients

• 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

Instructions

1. Preheat the oven to 300 degrees Fahrenheit
2. Mix together all ingredients except for the unsweetened coconut chips.
3. Spread the combined ingredients onto a baking tray and bake for 10 minutes
4. 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.
5. Allow to cool and then store in an airtight container for up to 2 weeks.

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