I am a big fan of breakfast and granola is always good, but home made granola is simply the best. This recipe is not too sweet, and doesn’t have too many steps. The coconut flavor isn’t overwhelming, but if you want a more intense flavor, add 2 teaspoons of coconut extract in with the liquids. Also, because this makes about 8 cups of granola, there is plenty to share – in the picture below, I put the granola in little goodie bags to share and it is the perfect size for about 2 cups of granola.
4 cups rolled oats
1/4 teaspoon salt
1 cup raw, unsalted cashews
1 cup flaked, unsweetened coconut
3 Tablespoons virgin coconut oil
3 Tablespoons vegan butter
1/4 cup honey or agave nectar
1 cup sliced honey roasted almonds (regular sliced almonds will work as well)
1. Preheat the oven to 275 degrees. On a large baking sheet lined with parchment paper or a non-stick liner, toss together the oats, cashews, coconut and salt.
2. In a glass measuring cup, mix the coconut oil, butter and honey. Microwave for 30 seconds, then stir to blend all ingredients. (If the oil or butter are not melted yet, microwave again inf 10 second increments until fully melted). Pour over the oat mixture on the pan and using a silicone spatula, blend butter mixture into oats so that the oats are well coated. Spread evenly on the pan and bake for 30 minutes, stirring once half way through.
3. Remove from oven and allow to cool completely. Add honey roasted almonds to the pan and carefully stir to incorporate.