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
- 2 cups old-fashioned oats (not quick oats!)
- 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
- 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)
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 its solid at room temperature, leaving your granola less ‘greasy’ and more cohesive – since coconut oil is a saturated fat, its solid at room temperature. Hows 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