COCONUT ALMOND CLUSTER GRANOLA
As terrific as homemade granola tastes, its texture often lacks the thick, crunchy clusters found in store-bought versions. This recipe is an exception, filled with crisp, sweet clumps of oats, coconut flakes and seeds. The secret is grinding a portion of the oats and coconut into flour, which helps bind the ingredients together. Feel free to mix up the spices, nuts and seeds to taste, and to add dried fruit or chocolate chips after it cools if you like. Granola is adaptable, so make it the way you like it. You can also cut the brown sugar in half. The granola will be less sweet and less cluster-packed but still quite satisfying.
Provided by Melissa Clark
Categories breakfast, brunch
Time 1h
Yield 8 1/2 cups
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
- In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
- Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
- Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 181 milligrams, Sugar 17 grams, TransFat 0 grams
HOMEMADE GRANOLA MIKE'S COCONUT AMOND MIX
I recently discovered the joy of making homemade granola. Not a big cereal lover and would never purchase store bought granola after tasting homemade. The following recipe was developed for my father incorporating several ingredients he loves and limiting refined sugars. Be careful to use unsweetened coconut flakes or shaved (may be available from a health food store in the bulk section). I use raw almonds, do not use already roasted almonds as you are going to roast them!
Provided by Shaunacity
Categories Breakfast
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a 1 cup pyrex measuring cup combine first 6 ingredients. In a large bowl combine remaining ingredients except dried cherries (those go in after cooking). Stir to evenly distribute nuts and granola. Drizzle honey mixture overs this and stir with a rubber spatula. Mix for about 5 minutes or until oats and nuts are evenly coated and "wet". Spread out onto cooking sheet. Bake for about 90 minutes at 250 degrees. Granola will still be soft when you remove it. Spread out cherries over the top. Cool for minimum 30 minutes. Granola crips up as it cools so this cooling time is essential. Break up and transfer into airtight containers or gallon ziploc bag. Be prepared to enjoy the most heavenly smell in your house all day long. I enjoy granola with milk or in a yogurt parfait with plain Greek yogurt and fresh or frozen defrosted berries.
Nutrition Facts : Calories 519.8, Fat 30.5, SaturatedFat 2.5, Sodium 117.5, Carbohydrate 54, Fiber 8.1, Sugar 26.4, Protein 13.2
COCONUT GRANOLA
This crunchy coconut granola is an easy recipe for a make-ahead, on-the-go breakfast, or midday snack.
Provided by Maren Ellingboe King
Categories Granola
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper.
- Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer.
- Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly.
- Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple).
Nutrition Facts : Calories 406.4 calories, Carbohydrate 40.7 g, Fat 25.4 g, Fiber 7.2 g, Protein 8.4 g, SaturatedFat 13.6 g, Sodium 132 mg
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