Happy Monday. We had a wonderful weekend in the mountains with my parents and my childhood best friend and her family. We spent Saturday in Boone cheering on our college football team in their first home game and the rest of the weekend was spent catching up, eating and drinking and watching our kids play together. It was one of those weekends that was good for the soul and I loved having that time to spend with wonderful friends, whom I don’t get to see nearly as often these days.

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Let’s get this Monday started with a healthy batch of homemade granola to keep you fueled this week. We love Granola in our house and I always have a homemade batch on hand for snacking or adding over top of smoothies, yogurt or even ice cream. You could also eat it alone with milk and topped with fresh fruit for a healthy and satisfying breakfast.

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Granola is extremely versatile as you can mix-n-match different ingredients to come up with a number of different flavor combinations. I love how quick and easy it is to throw together which makes it perfect for  prepping in advance and eating on it for several weeks at a time. I first made this coconut-almond granola several months ago but I wanted to tweak a few things before posting the recipe. The second time around proved to be successful and everyone (my three year old included) loved it. The flavor combination is perfect with a nice balance of sweet and salty. The granola will keep on the counter for several weeks and in an air tight container in the refrigerator for two months.

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Coconut-Almond Granola
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • 3 cups oats
  • 1 cup coconut flakes
  • 1 cup crushed almonds
  • 1 teaspoon sea salt
  • ½ cup almond meal
  • ½ cup honey
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • ½ cup coconut butter
Directions
  1. Preheat oven to 325 degrees. Prepare a baking sheet with cooking spray or Parchment paper.
  2. Add oats,coconut, Almonds, almond meal and salt to a large bowl. Stir to combine.
  3. In a small saucepan, add coconut butter, coconut oil and honey. Warm for 2-3 minutes, stirring frequently until combined. Add in the vanilla extract and stir a little more.
  4. Pour over the dry ingredients and stir until all the oats and nuts are coated. Arrange on a large baking sheet and spread into an even layer.
  5. Bake for 30 minutes, removing the oats from the oven and stirring every 10 minutes.
 

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