Jumat, 08 Maret 2013

Coconut Butter Granola

I love granola and have been making the same granola for a really long time.  When I really love something (like my granola), I sometimes have a hard time trying a new recipe because I know exactly how mine tastes and how much I like eating it (why fix something that isn't broken, right?).  I came across this granola recipe a few days ago and it caught my attention with words like coconut and butter (two things that make me really happy).  I decided it was time to venture out and give a new granola recipe a whirl and I'm so happy that I did!  While I will forever love my granola, this granola has a slightly different texture and a more pronounced coconutty taste (which I love).  While I was mixing it all together, my kitchen smelled delightful (my eleven year old who was hanging out in the kitchen said, "it smells so good in here!") and eating it was even better!

Coconut Granola

2 1/2 cups old-fashioned rolled oats
1 cup chopped almonds
1 cup unsweetened coconut
1/2 cup ground flaxseed
1/2 teaspoon salt
1/2 cup honey
1/3 cup coconut butter (make your own, see here)
2 tablespoons coconut oil (measure solid)
2 tablespoon butter
1 tablespoon vanilla extract

Preheat oven to 325 degrees.

In a large bowl stir together oats, almonds, coconut, ground flaxseed and salt.  In a small saucepan heat honey, coconut butter, coconut oil and butter over low heat, stirring until melted and combined.  Remove from heat and add vanilla; pour butter mixture over oat mixture and stir until combined and equally moistened.

On a large baking sheet, spread the granola evenly in a thin layer.  Bake for 10 minutes, toss and bake 10 minutes more.  Toss again, and then bake for 10 minutes, stirring every 3 minutes until the granola is golden brown.  Let granola cool on the pan for about 1 hour.  Granola may be kept in an airtight container at room temperature for up to 1 week.

I ate my granola with Greek Gods Honey Yogurt (which is evil in a it's so creamy and delicious, I can't stop eating it kind of way) and raspberries.

Recipe barely changed from How Sweet It Is
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