Coconut and Maple Granola |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Recipe modified from . Add any dried fruit of your choice: raisins, dried mango, pineapple or papaya, cranberries, etc. If desired, stir in any favorite spice(s). Ingredients:
3 cups rolled oats |
1/2-3/4 cup raw almonds (we used combination of almonds and macadamia nuts) |
1/4 cup unsweetened flaked coconut (read *note in directions below.) |
1/4 cup unsweetened dried shredded coconut |
1/3 cup coconut oil (not necessary to melt the coconut oil first) |
1/4 cup maple syrup (can sub agave syrup or honey if you prefer) |
1/8 cup dark brown sugar (2 tablespoons) |
1/2 teaspoon cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cardamom |
1/2 teaspoon salt |
1/2 cup dried fruit (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine oats, almonds/nuts, coconut, coconut oil, maple syrup dark brown sugar and salt; stir until thoroughly combined.
3. Spread the granola in an even layer on a large rimmed baking sheet.
4. Bake 25-30 minutes stirring granola evenly every 10 minutes.
5. Allow granola to cool and then stir in any dried fruit of choice. Transfer to an air tight container. We keep granola sealed well and refrigerated.
6. *Note: I replaced the coconut shreds with dried mango cut up into little pieces. Dried fruit added: dried mango, raisins and dried cranberries (1/2 cup total).
|
|