Breakfast

Coconut Granola

"Eat Fat, Lose Fat" by Mary Enig and Sally Fallon

The original recipe calls for honey, but we've adapted it to use 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!).

Prep Time

150 minutes

Cook Time

30 minutes

Yield

20 Servings

Ingredients

10 cups oats, rolled
1⁄2 cup butter
1⁄2 cup coconut oil
1 1⁄2 cups yogurt, whole milk
2 cups water
1 1⁄4 cups maple syrup
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon cinnamon, ground
2 cups coconut, dried (shredded )
2 cups raisins
2 cups almonds

Instructions

In a small saucepan, melt butter and coconut oil together. Once melted, remove from heat and transfer to mixing bowl. Add in oats, yogurt, and water until combined. Cover and leave on the kitchen counter for 24 hours.

Preheat oven to 200°F. 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 for several hours until dry and crisp. When finished, remove from the oven and top with dried coconut, raisins, and nuts. Allow to cool completely before storing in an airtight container.