Coconut Granola
Summary
| Yield | |
|---|---|
| Source | "Eat Fat, Lose Fat" by Mary Enig and Sally Fallon |
| Prep time | 2 1⁄2 hours |
| Recipes | Baked Goods |
Description
The original recipe calls for honey, but we’ve adapted it to use local maple syrup. The result is a delicious granola that’s not too sweet, keeps well, and is healthy and filling. One batch should last you for weeks. All the major ingredients can be sourced locally, with the exception of coconut (which even an entrepreneurial young farmer is unlikely to figure out how to grow any time soon!).
Ingredients
| 10 | Cup | oats, rolled |
| 1⁄2 | Cup | butter |
| 1⁄2 | Cup | coconut oil |
| 1 1⁄2 | Cup | yogurt, whole milk |
| 2 | Cup | water |
| 1 1⁄4 | Cup | maple syrup |
| 1 | Teaspoon | vanilla |
| 1 | Teaspoon | salt |
| 1 | Teaspoon | cinnamon |
| 2 | Cup | coconut, dried (for the topping) |
| 2 | Cup | raisins (for the topping) |
| 2 | Cup | almonds (toasted! or pecans, for the topping) |
Instructions
Melt butter and coconut oil together. Mix oats, butter, coconut oil, yogurt, and water together in a large mixing bowl. Cover and leave on the kitchen counter for 24 hours.
Preheat oven to 200°. Add maple syrup, vanilla, salt, and cinnamon to granola and stir. (It will be hard to stir at this point!)
Place on 3 parchment-lined baking sheets and bake until dry and crisp. (We bake it for 7 hours overnight; but our oven temperature runs a little “low.”)
Top with dried coconut, raisins, and nuts.
Export to:- Printer-friendly version
- Plain Text
