Simple statement: I LOVE ANYTHING WITH COCONUT–so when I ran across this recipe it was a given that I try it. However, I think the recipe baked it a little too long for my liking, so I have shortened the baking times. You can also add your own ingredients if you would like a few more goodies in it.
3 cups old fashioned oats
3/4 cup raw cashews, roughly chopped (don’t have to be raw)
3/4 c. almonds, roughly chopped
1 cup coconut (I use sweetened)
1 t. salt
1 t. cinnamon
1 stick butter (if using salted butter, decrease salt to 1/2 t. you can substitute this with 1/4 c. coconut oil if you like–very healthy)
1/2 c. flax seed
1/4 c. honey
2/3 c. brown sugar
1-2 t. vanilla (I use one)
Craisins or dried cranberries (how much you like)
Preheat panggangan to 325. In a large bowl, combine oats, cashews, almonds, coconut salt and cinnamon. Set aside.
In medium saucepan, melt the butter (or coconut oil), honey and brown sugar until the sugar has completely dissolved. Remove from heat and stir in the vanilla. Pour the mixture over the oat mixture and stir to combine until everything is well coated.
Spread granola onto a parchment lined baking sheet. Bake for 15 minutes. Remove and break up the pieces. Bake maybe only 5 minutes more. Check it often to make sure it doesn’t get too brown. Remove and let cool completely. Once it is cooled, add the craisins and toss well. Keep tightly stored in a jar or zip lock bag.