Coconut almond granola

January 25, 2016

 

Granola is one of my quick breakfast favorites because it’s so versatile. You can add it to a smoothie or porridge bowl for some extra crunch, make it into a little apple sandwich (see below) or eat it as it is with nut milk quickly on the go. When you go to the supermarket and start to read the labels of most “healthy” granolas, you will be surprised at the lengthy list of ingredients, all which are basically variations of refined oil and sugar. There is no doubt that you need both in order to get granola crunchy, but the quality of oil and sugar you put into it do make a difference! I love mine very sweet, so I do use quite a bit of agave or maple syrup, but feel free to cut these to ⅓ - ½ cup only. 

Make sure to go back to the oven often so the granola doesn’t burn. For this, you want to stir it every 10 minutes of so to get equal browning from all sides. 

 

Preparation time: 10 minutes 

Baking time: 1 hour

Total time: 70 minutes

Makes 10 servings: 

 

- 4 cups oats

- 2 cups slivered almonds

- 1 cup desiccated coconut 

- ¾ cup coconut oil 

- ¾ cup maple syrup 

- 2 Tbsp vanilla extract 

- ¼ tsp sea salt 

 

  1. Pre-heat oven to 160ºC.

  2. Combine all ingredients in a big bowl and toss well until oats and nuts are completely coated with the liquids. 

  3. Spread the mixture thinly on a baking tray. Put in oven for 50 minutes to 1 hour. Every 10 minutes mix the granola so it gets crispy from all sides. 

Yummy crunchiness! 

 

Bonus note: This is a little apple sandwich you can make with your granola: 2 slices of apple, spread nut butter on top, sprinkle with granola, and sandwich together. A light breakfast or perfect little snack! 

 

 

 

For the Thermomix:

 

Add

400g/ 14.1oz oats

170g/ 6oz slivered almonds 

80g/ 2.8oz desiccated coconut

160g/ 5.6oz virgin coconut oil

225g/ 7.9oz maple syrup

2 Tbsp vanilla extract

¼ tsp sea salt 

to the mixing bowl. Set to 1 minute, speed 3 to combine. 

 

Please reload

Search By Tags
Please reload

© 2019 Martina Zand