I’ve been on such a selfmade granola kick currently and am formally obsessive about this straightforward coconut granola! Shredded coconut, slivered almonds, oats, and pumpkin seeds are coated with a scrumptious honey-butter combination. The key ingredient? A contact of almond extract!
This coconut granola tasted extremely fancy and can make your complete home odor implausible! The honey pairs superbly with the toasted coconut.
This recipe makes about 5 cups of granola however simply doubles if you wish to make an enormous batch. This can maintain for about 3-4 weeks saved at room temperature and likewise makes a considerate selfmade reward!
One enjoyable factor about granola is that it’s so customizable. Don’t have honey? Substitute maple syrup. Don’t like almonds? Strive macadamia nuts! This might even be scrumptious completed with coconut chips and even dried pineapple after it cools.
Word: granola darkens because it cools so begin checking this at 20-25 minutes and pull it simply when it will get toasty.
Coconut Granola
3 cups rolled oats
1 cup shredded sweetened coconut
3/4 cup slivered almonds
1/2 cup pumpkin seeds
3/4 tsp salt
6 Tbsp butter
1/2 cup honey
1/2 tsp vanilla
1/2 tsp almond extract
- Preheat oven to 300 levels. Grease a big baking sheet with nonstick spray.
- In a big bowl, stir collectively oats, coconut, almonds, and pumpkin seeds.
- In a sauce pan, mix butter and honey and cook dinner over medium low warmth, whisking sometimes, till uniform in coloration. Whisk in vanilla extract, almond extract, and salt.
- Pour sauce over oat combination and stir completely to evenly coat. Pour on baking tray and unfold combination out, then pop within the oven and bake for 25-35 minutes, tossing as soon as midway by means of. Cool utterly and retailer in air-tight containers.
Keep crunchy,
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