Eat This: Crunchy Vanilla Coconut Granola!
Servings: 12 servings
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!