Granola and I have had a love/hate relationship over the years. I hated it when I was younger and it was just some weird health food my mom liked, then I liked it in college when I thought it was a health food. Once I realized that grains and my stomach didn’t get along so well, granola was on the bad list again.
This recipe was created at the request of my kids to eat something besides eggs for breakfast. I wanted it to be nutrient-dense, grain free, and relatively easy to make. I decided to use unsweetened coconut flakes as the base and add some nuts and maybe dried fruit. I was originally going for granola bars, but the first few tries flopped, so the crumbly result was a perfect cereal.
This isn’t an everyday food, but I don’t mind my kids eating it with raw milk or homemade coconut milk or even homemade yogurt a few times a week. During the summer months when fresh berries are in season, you could even leave out the dried fruit and toss in a handful of raspberries or blueberries before eating.
I you’ve been looking for a healthy “cereal,” this is a good option.
Coconut Granola Recipe
- Preheat the oven to 350°F.
- Melt the coconut oil with the honey/maple syrup in a small saucepan until starting to bubble and simmer.
- Add vanilla.
- In a large bowl, mix together the coconut chips, nuts, cinnamon, and dried fruit and chia seeds.
- Pour honey/maple syrup/coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut chips, and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
- Spread on a parchment paper lined baking dish.
- Bake for 15-20 until starting to brown.
- Remove and let cool, then crumble in to granola pieces.
- Store in an air-tight jar and use within two weeks.
Granola: Love it or hate it? Weigh in below!