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Double Coconut Granola

Double Coconut Granola

This is by far the easiest and quickest granola recipe I’ve ever made. It has shredded coconut, oats, coconut oil and some agave nectar to sweeten it. I normally use all sorts of different grains and seeds, soak them, substitute pureed pumpkin or apple sauce for the oil and I also like to use sweet baking spices such as cinnamon, ginger and cloves but this time I kept it very simple and I am so glad I did. You really get to taste the coconut and not a blend of strong sweet spices and since there is very little liquid added to the mixture, it bakes relatively quickly.

It’s important to stir the oat mixture so it bakes evenly and once it looks done, let it set in baking tray until it has cooled completely, store in a jar or airtight container.

  • 3 cups old fashioned oats
  • 3/4 cup unsweetened shredded coconut
  • 6 tbsp agave syrup
  • 3 tbsp virgin coconut oil, melted
  • Dried fruits (optional)

Double Coconut Granola

Preheat the oven to 300F; line a baking sheet with parchment paper, set aside.


Mix all the ingredients in a large bowl, transfer to the parchment lined baking sheet, bake the granola stirring every once or twice for about 20 minutes or until the mixture looks almost dry and golden brown.

Let the granola cool in the baking sheet and transfer to a jar until ready to serve.

Serve with yogurt, milk or coconut milk and dried fruits of choice.

Double Coconut Granola

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