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Eat This: Crunchy Vanilla Coconut Granola!

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This delicious, crunchy vanilla coconut granola makes a great breakfast or snack – have it with milk, on top of yogurt, or by the handful!

This is so good, it seems like it should be bad. I would eat this for dessert, on Acai Smoothie Bowls, on ice-cream, with milk, on yogurt, by the handful straight out of the container – you know how it goes! We all lose a little class when we think no one is watching!

I’m confident that you will be sneaking bites here and there if you make it – I don’t know anyone silly enough to try to eat it right out of the oven… but I caution against it because it will be HOT and you WILL burn your tongue! (Not speaking from personal experience or anything…)

Crunchy Vanilla Coconut Granola Recipe - SO delicious I recommend you double it! Made with Nielsen Massey Vanilla| Ignite Nutrition Inc. Andrea Hardy Registered Dietitian Nutritionist Calgary Alberta

Crunchy Vanilla Coconut Granola Recipe - SO delicious I recommend you double it! Made with Nielsen Massey Vanilla| Ignite Nutrition Inc. Andrea Hardy Registered Dietitian Nutritionist Calgary Alberta
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Eat This: Crunchy Vanilla Coconut Granola!

Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Breakfast/ Snack
Servings: 12 servings
Author: Andrea Hardy

Ingredients

  • 2 cups rolled oats (regular or certified gluten free)
  • 1/3 cup hemp seeds
  • 1/3 cup sliced almonds
  • 1/2 cup dried coconut – unsweetened. *I love Earth’s Choice coconut chips – they’re sulphite free
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 1/3 cup coconut oil
  • 1 Tbsp olive or canola oil, or really whatever oil is fine
  • 2 tsp vanilla bean paste I’m OBSESSED with Nielsen-Massey bourbon vanilla bean paste – otherwise, regular vanilla is fine!
  • dash of salt

Instructions

  • Pre-heat oven to 250ºF
  • In a bowl, mix your dry ingredients – oats, hemp seeds, coconut, sliced almonds.
  • In a sauce pan, combine honey, brown sugar, coconut oil, salt, and vanilla bean paste. Heat until coconut oil is melted. Or be super classy, and put it in a bowl in the microwave – saves on dishes! Just watch because it will boil over quickly. I suggest 30-45 seconds.
  • Pour your honey mixture over the dry ingredients, stirring until mixed.
  • Spread in an even, thin layer on a cookie sheet.
  • Bake for about 45 minutes, stirring every 10 to 15 minutes or until golden brown.
  • Remove from oven and let granola cool to room temperature. (see anecdote above… exercise self-control and caution)
  • Enjoy!


Granola Tips and Tricks

The BEAUTY of granola is it can literally clean out your pantry.

  • Sub out any of the dry ingredients for different types of nuts, grains, dried fruit, etc.
  • Sub out the wet ingredients for different types of oils – I like coconut because it’s solid at room temperature, leaving your granola less ‘greasy’ and more cohesive – since coconut oil is a saturated fat, it’s solid at room temperature. How’s that for my food science degree knowledge? 
  • As long as your proportions are the same, it should turn out fabulously!

Nutrition information per serving (1/4 cup) 220 calories, 5 grams protein, 3 grams fibre

Categorized: Breakfast, Dairy-Free, Gluten-Free

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