I haven’t made granola in quite awhile, but I found myself with a few extra hours Saturday morning, and decided to use a little bit of the time to make a fresh batch of granola. While I usually like my granola crunchy and clumpy, this one is more like a cereal. I find it’s perfect as a yogurt topping, or eaten on it’s own with a little almond milk. Actually, if you haven’t tried Blue Diamond’s Almond Coconut milk yet, this could be the perfect thing to try with it.
Anyways, life has been a little chaotic lately, and I swear making granola is the best therapy. There’s something about digging through my cabinets, picking out a bunch of my favorite things, and playing around until I make something delicious. It also makes your kitchen smell absolutely glorious, so enjoy!
Coconut Almond Granola
- 2 cups oats
- 1 cup sliced almonds
- 1 tbsp hemp seeds
- ⅓ cup shredded coconut
- ¼ cup coconut oil
- ½ cup almond butter
- ½ tsp vanilla
- ½ tsp salt
- Preheat the oven to 350.
- Combine the oats, almonds, hemp seeds and coconut, and toast in the oven at 350 for about 8 minutes or until the almonds begin to brown.
- In a medium saucepan, combine the coconut oil, almond butter, vanilla and salt, and cook over low heat, until everything has melted together.
- Take the toasted granola out of the oven and mix with the almond butter combination.
- Place it back on the cookie sheet and toast in the oven for another 3-4 minutes.
- Let cool, and dig in!
Again, this granola isn’t very clumpy, but it tastes amazing. I forget how much I love coconut… Why don’t I use it more often!? Also, you could totally add chocolate chips to this after you take it out of the oven, for an Almond Joy effect. Apparently, coconut is sort of polarizing, though. I feel like a lot of people can’t stand it. Maybe it’s a texture thing? I don’t know what those people are talking about, because I absolutely love it, but I suppose to each their own!