Coconut Granola

August 28, 2016

Coconut Granola - Recipe

Here is an awesome granola recipe. The secret ingredient is coconut oil. It enhances the flavor of the whole cereal with a subtle deep coconut flavor. People trying this cereal will notice something really good, but won't be able to put their finger on what it is. I like to use quick cooking Irish rolled oats mixed with a little brown rice flour. This makes for a light crisp cereal that is easy to chew. No huge chunks to bite into here. I also use all organic or Non Gmo ingredients as much as possible. Sourcing my maple syrup from our local farmer's market also makes this cereal a special creation that I look forward to waking up to in the morning. I have lot of pictures to share, because I am so excited about this recipe.

Coconut Granola

(Makes 8 cups)

4 c. Quick Cooking Rolled Oats
1 c. Large Coconut Flakes
1/3 c. Brown Rice Flour
1 tsp. Cinnamon
1/2 tsp. Finely Ground Celtic Sea Salt
1/2 c. Coconut Oil
2 tsp. Vanilla
1/2 c. Maple Syrup
1 c. Sprouted Pumpkin Seed
3/4 c. Green Seedless Raisins
3/4 c. Red Seedless Raisins

Preheat the oven to 300 degrees Fahrenheit. In a large bowl combine the oats, coconut, rice flour, cinnamon, and salt. Place the coconut oil, vanilla, and maple syrup in a sauce pan and heat on low heat whisking constantly. When the oil is melted remove from heat and let cool untill luke warm. Pour the oil/maple mixture into the dry ingredients stirring constantly with a large spoon. Continue to stir until the dry ingredients are well coated and the oil/maple mixture is well distributed. Pour onto a greased jelly roll pan (cookie sheet with sides) and bake for 30 minutes, turning the cereal over with a spatula half way through the baking time. The coconut will begin to get a light brown color when done. Cool in the pan and return to a clean, large bowl. Mix in the pumpkin seeds and rasins. Store in an airtight container in the refrigerator.