coconut-almond-crunchy-granola

Crunchy Coconut Almond Granola

First off – thank you for visiting my new website! I’m so excited to share it with you – there’s loads to do in terms of fixing and cleaning but it’s about time I made the move. Now to the granola…

I love granola, but it’s difficult to find something that satisfies all my requirements – healthy, sweet, crunchy, not too sugary, not cooked in a ton of oil/butter. My favorite packaged kind is the blue bag from Familia (you get it at Nature’s Basket, Indigo Deli and a few other places) – it kinda satisfies those requirements but not completely.

I’ve made my own granola before but it’s never been perfect like those boxed ones. Somehow it always felt a little too cardboard-like. One time I even tried making some with an over-ripe banana and it just turned out to be a big mushy gross pile of oats and banana. But, I have realized, making your own granola is actually incredibly easy if you follow a few basic rules.

To me, a good granola has: a healthy grain, nuts, seeds, something sweet and something to hold it all together. I followed this (and avoided any kind of mush by deciding never to use fresh fruits in my granola).

coconut almond granola vegan gluten free

Coconut adds such a great potent flavor – and sweetness – to a dish without overwhelming it. I focused on that, added buckwheat, crunchy almonds, a mix of flax and sesame seeds, a spoon of coconut sugar and finally a pinch of vanilla powder. I usually add cinnamon into my oatmeal so I wanted to make it a bit different by not using that spice in the granola.

coconut-almond-crunchy-granolaPretty prep.

Crunchy Coconut Almond Granola
Author: 
Recipe type: Breakfast
Cuisine: American
 
Ingredients
  • ½ cup desiccated coconut
  • ½ cup buckwheat, soaked for 30 mins and rinsed
  • ⅓ chopped almonds
  • 1 tbsp flaxseeds
  • 1 tsp sesame seeds
  • 1 tbsp coconut sugar
  • 1½ tsp coconut oil
  • ½ tsp vanilla powder (use less if using freshly scraped vanilla bean or essence)
  • A pinch of salt
Instructions
  1. Preheat the oven to 170C.
  2. Toss all the ingredients together.
  3. Spread evenly on a baking tray and bake for 20 minutes or until crunchy, browned and dry.

It turned out to be the perfect coco-nutty crunchy sweet savory mix! Now it’s just waiting to be eaten atop my oatmeal and yours.

 

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