Coconut-Almond Granola


Coconut-Almond Granola


Happy Monday everyone! I hope you had a wonderful weekend. Things were a bit busy around here and Monday came way too soon (lol). Nonetheless, I had a wonderful weekend. Lots of cooking and some sewing as well (I'll share with you later this week).

One of the things I made this weekend was granola. I have been quite obsessed with granola lately and I have been making it quite often. I try to vary it every time so we don't get bored, but this is one of my favorite versions. It is crunchy and not too sweet. I love to sprinkle it on top of my yogurt in the morning or on fresh fruit. It also makes for a great snack.

Coconut-Almond Granola

3 Cups of Rolled Oats (not quick cooking)
1 Cup of unsweetened coconut flakes.
1/2 cup slivered almonds (or finely chopped almonds)
1/2 cup agave nectar
1/3 cup coconut oil melted*
Pinch of salt

Coconut-Almond Granola

*The instructions on the jar of coconut oil said to melt the coconut oil in a water bath (bain-marie). I did it one time and then I tried melting it in the microwave by microwaving it in 10 second increments. Both methods give the same results.

1. Preheat oven at 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a mixing bowl combine all ingredients and mix well until everything is well coated with the oil and agave nectar. Spread on the baking sheet. Bake for 25-30 minutes or until it is a nice golden brown color. Turn the sheet half way through the baking process.
3. Remove from the oven and let it cool completely.

Coconut-Almond Granola


The granola will keep fresh for a week if stored in an air-tight container.

Enjoy!

Martha