Granola is a winter favorite of mine. There is just something about it that makes me feel all warm and fuzzy inside, especially if you pour warm milk over it in the mornings and drink a nice cup of tea while you watch the snow fall…
Pardon me while I fantasize about winter!
Suffice it to say, the first batch of granola for the year is always a big deal for me. And this time I am trying something new, which is also always fun. I finally replaced my toxic chemical cheap coconut oil with some of the good stuff and am making a big batch of coconut granola. Here’s how I’m doing it:
4 cups rolled oats (you can soak these before hand if you want, just be sure to rinse them and let them air dry a bit otherwise you’ll have mushy granola)
1/2 c wheat germ
1/4 c demerara sugar (regular brown sugar works as well)
1/2 tsp salt
1/2 c coconut oil
1/4 c raw local honey (I buy tamarisk honey when it is in season…it has a fabulous flavor!)
1/4 tsp vanilla extract
1 c unsweetened coconut flakes
Mix the oats, wheat germ, salt and sugar together in a bowl until well mixed. Combine the oil, honey and vanilla extract in another bowl, preferably one with a nice pouring spout. Alternatively you can use a measuring cup. While stirring the dry ingredients, slowly pour the liquid over the bowl, mixing the wet and dry together thoroughly. The key is that you want the oil/honey mixture to coat each part of the granola. If you don’t you will end up with big sticky chunks, and other places that aren’t coated at all.
Once the mixture is combined, pour the granola out onto a large jelly-roll pan. You want a pan with nice high edges to contain the granola! Bake at 325 for 20-25 minutes.
Be sure to check on the granola after about ten minutes and give it a good stir, especially if you have a well seasoned cookie sheet. This will keep the granola from burning on the bottom and make sure it cooks evenly.
When it is finished, take it out and transfer to a large bowl. Add the coconut flakes. Let the granola cool completely before putting it in covered storage, especially if you are storing it in plastic. This will keep it from clumping.
This post has been submitted to Cheeseslave’s Real Food Wednesdays.