Monday, February 29, 2016

Chunky nutty coconut granola

Ever since I found out how much sugar store-bought granola contains, I often make my own. I usually make my everyday granola with very little sugar/syrup/honey (recipe here) but this time I wanted to make the sweet, clustery kind, like the one you can get in the supermarket. So although this might not be the healthiest breakfast option, at least you know there are no ingredients in it you can't pronounce plus 4 types of sugar. All natural ingredients and all vegan. And oh my, it's GOOD. Say hello to the ultimate clustery coconut-y granola goodness:
Chunky nutty coconut granola

Chunky nutty coconut granola


What you'll need for one batch (recipe adapted from Minimalist Baker)
1 and 1/2 cup of old fashioned rolled oats
1/2 cup chopped pecans
1/2 cup chopped cashews
1/2 cup coconut flakes
a pinch of sea salt
3 tablespoons coconut oil
1/4 cup maple syrup
a big pinch of bourbon vanilla seeds 


How to make it
Preheat the oven to 160 degrees. In a little pan, melt the coconut oil together with the maple syrup, salt and vanilla seeds on low heat. It only takes a few minutes until the oil has melted. In the meantime, put all the other dry ingredients in a bowl: oats, nuts and coconut flakes. Whisk the oil-maple syrup well until there's no visible separation and then pour over the dry ingredients right away. Stir well with a spoon until all the oats/nuts/coconut are all coated. 

Now transfer the granola onto a baking tin lined with baking paper, and spread it out evenly. Place the granola in the oven for about 20 to 25 minutes, until the granola is golden & crunchy. Keep an eye on it so it doesn't burn.

The secret to chunky granola is to not stir the granola while it's baking or right after baking. Just let it cool "as a whole" in the baking tin. When it's completely cooled off, break the granola into chunks (kind of like a cookie) and transfer into a container or jar. 


Chunky nutty coconut granola

Chunky nutty coconut granola

Chunky nutty coconut granola

So the two tips for exxxtra chunkiness: coat the ingredients well with the coconut oil/maple syrup mixture and DO NOT stir the granola while baking or after baking, only when it's completely cool. Enjoy with some yoghurt, (plant-based) milk, fruit or just like that, straight out of the jar. Super chunky, sweet, nutty and slightly tropical thanks to the coconut. The perfect treat to make this weekend!

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© whiskers & lions

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