Triple Coconut Granola

Crisp coconut granola made with two kinds of coconut, coconut oil and maple syrup!

I’ll have implied in any other case, however the cookbook is certainly not completed. I’m wrapping up some last meals photograph shoots this week, and dealing with an area photographer to take some enjoyable photographs of Cookie and me. I’ve about a million photographs of Cookie, however only a few of us collectively, so I’m wanting ahead to having these.

We even have a number of rounds of edits to go, and the design course of is simply starting. Eek! It’s an excessive amount of, however I’m giving it my all.

oats, almonds and spices

I’ve been feeling sentimental for less complicated occasions, just like the household reunions on July 4th that I discussed earlier this week. Then I obtained to excited about all these potato chips, and the worth of an excellent breakfast, so I began daydreaming a few festive, however healthful, Independence Day breakfast.

I landed right here—a pink, white, and blue bowl of yogurt, granola and berries. Can we take a second to commend the Founding Fathers for selecting such a basic shade mixture? It doesn’t get higher than star-spangled purple, white and blue.

coconut granola ingredients

I added coconut to the granola for a white element, however in fact, it turned golden within the oven. The trick with including coconut to granola is to both bake it at a low temperature, or add the coconut late within the baking course of, so the coconut doesn’t burn. I opted for the latter, and it labored nice. I referred to as it triple coconut granola as a result of I used each giant coconut flakes and shredded coconut, together with coconut oil, so it’s infused with actual coconut taste and texture all through.

I used Bob’s Purple Mill’s licensed gluten-free oats for the recipe, so I can share it freely with all of my gluten-free pals. Oats are naturally gluten-free, however may be contaminated with gluten within the fields and processing amenities, so I’m glad that Bob’s Purple Mill gives a protected choice for these with sensitivities. You understand how a lot I really like oats (forty-two recipes and counting!).

Lastly, I served it with recent blueberries and strawberries, and my new favourite breakfast element—defrosted frozen raspberries. It’s so easy, it virtually appears foolish, however I’ve been pouring frozen raspberries right into a bowl and letting them defrost within the fridge in a single day. By the morning, they’re good and juicy, virtually compote-like on their very own.

They’re unbelievable on toast with almond butter, waffles, pancakes, oatmeal and granola. It’s a reasonable and scrumptious strategy to begin the day with some highly effective antioxidants, together with most cancers-preventing ellagic acid. Attempt it and let me know when you adore it, too?

how to make coconut granolaStirring coconut into coconut granola - cookieandkate.comThis homemade granola is for coconut lovers!

Triple Coconut Granola
Writer: Cookie and Kate
Recipe sort: Breakfast
Prep time:  
Prepare dinner time:  
Complete time:  
Serves: 6 cups
This straightforward do-it-yourself coconut granola recipe options coconut flakes, shredded coconut and coconut oil! It is naturally sweetened with maple syrup. Recipe yields about 6 cups granola, sufficient for about 12 servings.
  • four cups Bob’s Purple Mill Gluten-Free Rolled Oats (also called old style oats)
  • 1 cup slivered almonds or nuts of selection
  • 1 teaspoon floor cinnamon
  • ¾ teaspoon nice-grain sea salt
  • ½ teaspoon floor ginger
  • ½ cup melted coconut oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup giant, unsweetened coconut flakes*
  • ½ cup unsweetened shredded coconut
  • Elective: ⅔ cup dried fruit, chopped if giant
  1. Preheat the oven to 350 levels Fahrenheit and line a big, rimmed baking sheet with parchment paper.
  2. In a big mixing bowl, mix the oats, almonds, cinnamon, salt and floor ginger. Utilizing a silicone or rubber spatula, stir to mix.
  3. Add the coconut oil, maple syrup and vanilla (we’re going so as to add the coconut later, so hold it close by). Stir till each oat is flippantly and evenly coated. Utilizing your spatula, scrape the contents of the bowl onto your ready pan, ensuring to get each final little bit of liquid. Unfold the granola into a fair layer.
  4. Bake for quarter-hour, then take away the pan from the oven, add each the coconut flakes and shredded coconut, and stir all of it collectively. Place the pan again into the oven till the coconut is frivolously golden, about 5 minutes. Let the granola cool utterly on the pan. It’ll additional crisp up because it cools.
  5. Retailer the granola in an hermetic container, like a freezer bag (in the event you’re including dried fruit, add it now). This granola will keep recent at room temperature for 1 to 2 weeks, or within the freezer for as much as three months.