Sunday, February 22, 2015

Double Coconut Crunch Granola a la Stella



It's healthy and packed with goodness. It's crunchy – oh so crunchy. It smells divine  and tastes heavenly. My oh my. My. Favourite. Granola. Yet. 

And apparently it looks all of the above too. Simply scrumptious. 

I made a few batches as pressies at Christmas last year but got no recipe requests or reviews thereafter. Shame. Maybe it was just 'my favourite' and others weren't as fond? Well that is about to change. I just posted a picture on Instagram of my morning bowl and got a few recipe requests instantly. So I thought why not revive my long lost Baked in Love blog with this sunshine of a recipe! 

I will only take credit for it being my favourite recipe. Definitely won't take credit for it being my recipe as I found it elsewhere and only added some of my touches to it, as I do with most recipes. 

So here is the link and below is my slight adaptation. 

Enjoy it! I certainly am but I also won't stop exploring other granola recipes. If I come across other winners, I'll happily post away. 



DOUBLE COCONUT CRUNCH GRANOLA
Makes about 12 ½ cup servings.

INGREDIENTS
-3 cups rolled oats
-1 ½ cups chopped walnuts or pecans (I used half/half and I used activated pecans which are to die for)
-1 heaping cup unsweetened flaked coconut (Be generous on this one)
-1/3 cup ground flax seed (I just used flax seeds)
-¼ cup light brown sugar
-1 teaspoon salt
-2 teaspoons cinnamon
-½ cup liquid coconut oil
-½ cup honey
-1 egg white, beaten (optional)
-I also added 1/3 cup sunflower seeds as well as 1/3 cup raisins and 1/3 cup dried cranberries at the end

DIRECTIONS
In a large bowl toss together all dry ingredients. In a plastic liquid measuring cup, place just under a half cup of coconut oil (when the coconut oil melts, it will expand). Place the coconut oil in the microwave for 30- 60 seconds until fully melted. Add honey to measuring cup and stir well to combine. Pour mixture over granola and toss well to combine. Lastly, if using, toss in the beaten egg white and stir well to combine.
Pour the mixture onto the baking sheet and spread into a single layer. Bake for one hour, stirring every 15 minutes so the mixture doesn’t burn. Once done baking let rest in oven for at least 4 hours so mixture can clump, but ideally overnight.

Serve granola with milk or yogurt and fresh berries. Store in an air tight container for up to 2 weeks.

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