Okay. Here it goes.
I went to the store for a cantaloupe and came back with bread, apples, and organic vanilla yogurt. After finding this yogurt, slightly sweetened with maple syrup, I searched for a good granola but everything was either too expensive or packed with sugar. There is no way I’m paying $5 for a couple cups of over-sweet granola. No sir. So, I made some of my own.
Lightly sweet, crunchy granola without breaking the bank? Yes please.
I modified Katheats’ Coconut Almond Granola recipe.
It’s so beautiful, and everything is better homemade isn’t it?
I swapped the canola oil for coconut oil as a healthier oil alternative and also to compliment the shredded coconut flavor. I put in molasses instead of brown sugar to get more of the nutrients in molasses–as far as sugars go, maple syrup and molasses are relatively more nutrient-dense. You could really put any nuts you like in this–I think I may put in some flax seeds next time! I’ve also heard of substituting the oil with egg whites for protein and a lower fat content. Any way you make it, this granola tastes good and feels good.
Nutty Coconut Granola
Adapted from Kath Eats Real Food
- 2 cups organic old fashioned rolled oats
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1/2 cup unsweetened shredded coconut
- 2 tbsp honey
- 2 tbsp coconut oil
- 1/2 tbsp – 1 tbsp molasses (depending on desired sweetness)
- 1 tsp vanilla
Preheat oven to 300*. Heat honey in frying pan until thin. Add other coatings. Mix well. Add coconut, almonds and oats and stir to coat well. Spread onto a well greased with cooking spray non-stick cookie sheet and bake for 10 minutes. Stir mixture. Bake for another 5 minutes. Stir again. Bake 2-7 minutes more, until mixture is golden brown.
Makes about 4.5 cups. Each 1/4 cup is about 100 calories.