My favorite granola is (hands-down) from a Chicago-based restaurant, Milk & Honey. I’ve tried various muesli and granola from all places, but nothing has made me fall in love with granola until I first tasted Milk & Honey. Their granola has the perfect amount of crunch and flavorings, and they are relatively healthy as well. I CRAVE this granola, and when I place an order from them, I have to literally ration myself how much granola I can eat daily- or else 1 bag will be gone in 1 day.
I’ve been on the hunt for some homemade versions (I’ve made some previously, but none blog-worthy), and I was so happy to find this recipe. This granola was the closet alternative, and much more cost-effective. It possesses the perfect crunch, texture, flavors, and I love knowing what I’m putting in it. The ginger flavor was prominent when I first tasted it out of the oven, but it mellowed out as it cooled down. When I first removed it from the oven, it didn’t seem dry, but it will dry out once it cools. Although this is still my favorite granola, I still love this deliciously nutty, crunchy granola sweetened with maple syrup.
Coconut Almond Granola
- 2 cups of oats
- 2/3 cup unsweetened coconut, shredded
- 1/4 cup almond slices
- 1/4 cup chopped pecans
- 1/4 tsp salt
- 1 tsp cinnamon
- a dash or two of nutmeg and ginger
- 1 tsp vanilla extract
- 3 Tbsp coconut oil*, melted
- 1/2 cup maple syrup
1. Mix everything together in a large bowl and bake at 300º F for 30-45 minutes. (I baked mine for the full 45 minutes.)
* Coconut oil- I would recommend you use a virgin/extra virgin, organic coconut oil. You can find this in the natural section of your grocery store, Trader Joe's, or in bulk at Costco.
Yield: 6 servings (1/2 cup each)
Source: Originally from The Vegster, As seen on Prevention RD