coconut granola
This is a basic granola recipe that I use for my kids to eat as cereal, on top of ice cream, mixed in yogurt and eaten alone as a snack with some fruit. When we first changed our diets, taking out cereal for breakfast was difficult for them. I slowly changed over to gluten free, organic options, but I still wasn't crazy about many of the ingredients. It was an evolution as many changes are, but in time the pantry was rid of processed, boxed cereals and my kids grew to love this option. I find I make it different depending on the season or just simply to change things up. I wait to put dried fruit in until after it is baked because the fruit gets too hard. Play around with different nuts, seeds and dried fruit. You will create a new cereal that your whole family will love!
Recipe for granola
4 cups gluten free old fashion oats ( I use Bob's Red Mill)
1/2 cup chopped almonds
1/2 cup raw pumpkin seeds
1/4 cup coconut sugar
1 cup coconut ( I use coconut flakes not shredded)
3/4 tbsp cinnamon ( feel free to try other spices like nutmeg, ginger or a pumpkin spice blend)
1/2 tsp salt
1 stick unsalted butter
1/2 cup honey or maple syrup
2 teaspoons of pure vanilla extract
How to put it all together
In a bowl combine all dry ingredients and mix together so that everything is incorporated. Melt butter and honey in a separate bowl. I like to do it on a stovetop, but feel free to use the microwave. Add in vanilla to melted butter mixture and pour on to dry ingredients. Make sure to coat mixture well. Place granola onto cookie sheet lined with parchment paper. This is an important step!!! Granola will stick to the pan without lined cookie sheet. Place in 250 degree oven for 1 hour. Cool granola until completely cooled. It will not get crunchy until then. Store in an airtight class container. It will keep for 1-2 weeks.