handcrafted: coconut almond granola

 One Saturday morning after the gym, Jules and I stopped at this wonderful coffee shop in Russian Hill – Saint Frank, a sleek and modern cafe that makes the best almond macadamia latte ever.  I noticed their walls were stocked with their branded coffee beans, fancy looking coffee making supplies, and jars of artisanal granola…for $18 a jar.  My eyes went a bit wide because I already have issues paying $8 for 12 oz. of 18 Rabbits Granola.  Was their granola that amazing?
I never found out because I certainly didn’t want to spend that kind of money on something I may be able to just make on my own.
I went home and decided I wanted to learn how to make granola from scratch.  I actually had been holding onto a bag of bulk rolled oats (which I’d previously used to make Karlie’s Kookies), and I also had a bit of dried coconut, miscellaneous nuts, and just about 1/2 cup of brown rice syrup that had been hanging out for a while and was just dying to be used.  The thing with granola is, you can add just about whatever you want – just imagine what tastes delicious, and put it together!  This recipe is the simplest version, you can omit and substitute nuts and seeds as you wish.

Easy Homemade Almond Coconut Granola

2 cups rolled oats
1/2 cup shredded unsweetened coconut
1/2 cup chopped almonds
1/3 cup sunflower kernels
1/8 cup flax seeds
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons coconut oil, melted
1/2 cup pure brown rice syrup
1 teaspoon vanilla extract
1/4 teaspoon raw coconut nectar

Preheat the oven to 300 degrees Fahrenheit, and line a large baking sheet with parchment paper.

In a large mixing bowl, combine oats, coconut, almonds, sunflower kernels, flax seeds, brown sugar, cinnamon, and salt. In a small bowl, whisk together coconut oil, brown rice syrup, vanilla, and coconut nectar. Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.

Pour the granola mixture onto the prepared baking sheet, smoothing out into an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let granola cool completely and then break up into pieces (keeping it as chunky if you wish).

Store in an air-tight container for up to 1 month.  Enjoy by the handful, or serve with fruit & yogurt, or just your favorite type of milk.

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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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