That’s what the kids call it. They hardly wait for it to cool before they start eating it straight off of my cookie sheets. This is the granola that gets sprinkled on the yogurt parfaits that we make for a good breakfast on-the-go.
The aromas that this granola fills your home with are intoxicating. Seriously. One Saturday morning I was making it and our pest control guy came to spray. To help paint the picture, he’s a 30-ish something tall manly type dude. When I opened the door, he did this weird cartoon-ish smelling move as if he was following up a squigly line of smell. He says, “Oh. My. God. What are you making?” That’s high praise in my book.
After he was done, I sent him on his merry way with a bag of it in tow. He didn’t even bother getting to the truck before opening it and pouring into his mouth. I could hear him crunching and moaning all the way to his truck. I just giggled and shut the door.
Walking back to the kitchen, I found 3 little scavengers devouring it from the cookie sheets. Success!
First, preheat the oven to 300. In a large bowl like this stainless steel one that I love, add the oats, crushed sliced almonds, coconut, cinnamon and salt. We crush the almonds because my boys are funny about nuts; they love them unless they can see them in things. If they spy them, then they’re all “EEEWweeeee, I don’t eat THAT!” Buwaahahah! Oh sweet children. I just get out my trusty rolling pin and take out some aggressions while it’s still in the bag.
In a microwave-safe measuring bowl (I use this Pyrex one), add the rest of the ingredients except the extracts. Place into the microwave for one minute, and stir until the ingredients are combined. Add the extracts. Pour the wet ingredients over the dry ingredients and mix thoroughly until each and everything is coated well.
I like to line my cookie sheet with non-stick foil. I actually love to use this foil for pretty much everything now. It’s really amazing stuff.
Spread your granola out on the cookie sheet. Bake at 300 for about an hour, stirring every 15 minutes or so.
Once they are to a satisfying golden color, remove from oven to cool. The granola will seem less than done when they first come out because it gets crispy as it cools, not as it cooks.
Go ahead and taste it right out of the oven. Burn your mouth just like I do every single time. Yes, it’s really hot. Yes, it’s not as crispy as you’d like it to be. Just hold tight… it will get there. As we say around here, “patience, grasshopper.”
Once cooled, you can move it into the appropriate vessel. We have to use a acrylic container around here due to the sneaking of granola by little hands. We use acrylic for the straw holder, the cake platter, and the granola holder. There’s a story behind each one of those decisions. We can save that for another day. 🙂
Almond Coconut Granola
3 c. Old Fashioned Oats
1 c. Unsweetened Flaked Coconut
1 2.25 oz bag Sliced Almonds, crushed in the bag
1 c. Maple Syrup
1/2 c. Honey
1/4 c. coconut oil
Pinch of Real Salt
1 T. Vanilla Extract
1/2 t. Almond Extract
Using a large bowl like this one, add the oats, coconut, and almonds. In a microwave-safe measuring bowl, combine the syrup, honey, brown sugar, salt and oil. Microwave on high for a minute at a time. Stir until add combined.
Add the vanilla and almond extracts and stir. Pour over the granola and stir super good until every single piece is coated well.
Pour onto two non-stick foil-lined cookie sheets and toast at 300 for about an hour, stirring every 15-20 minutes until nicely toasted.
Let cool honey-bunny. Try to resist. Better yet, get the yogurt parfaits ready to be topped.
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Here’s how the boys enjoyed it straight out of the oven today, on top of a little 2% Plain Greek Yogurt with a drizzle of honey on top.
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