Coco-Three-Nutty Granola.

Clean eating | Gluten-free | Dairy-free | Soy-free

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If you’re looking for a tasty new breakfast recipe for this holiday weekend–or want something to eat by the handful, because that’s what I’m doing right this second–look no further. My husband and I are currently obsessed with this granola. I now want a double oven, not just for big holidays, but so that I can make double batches of this stuff all the time.

We’re big cereal eaters, and we try to stick to the healthier stuff. In fact, we were on vacation last month and I let the girls buy a certain marshmallow-containing cereal branded with a certain popular Disney movie, just because it was vacation (and they’d been begging for it for awhile), and they didn’t like it! I was feeling all proud of myself until I read this article from 100 Days of Real Food about how bad boxed cereals really are for you. Besides being easy and eat-four-meals-a-day delicious, the greatest thing about this granola is that we know everything that’s in it, and it’s all good, healthy stuff.

My finicky middle child is still coming around to it (she doesn’t like coconut much, which could explain it), but my grade-schooler loves it on yogurt and my toddler eats it by the fistful. I’m going to need to find more tasty granola recipes to expand my repertoire!

Coco-Three-Nutty Granola

Adapted from here

  • 3 cups old-fashioned rolled oats (certified gluten-free if necessary)
  • 1 cup slivered almonds
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • 2/3 cup unsweetened finely shredded coconut (if you can only find larger shreds, increase amount to 3/4 cup)
  • 1/4 cup coconut sugar or brown sugar
  • 3 fl oz (1/4 cup plus 2 Tbsp.) maple syrup
  • 1/4 cup coconut oil, melted
  • 3/4 tsp. salt
  • 1 cup raisins
  1. Preheat your oven to 250 and line two rimmed baking sheets with parchment. (I just learned that foil works in a pinch, but parchment is lots easier.)
  2. In a large bowl, combine oats, nuts, coconut, and sugar.
  3. In a liquid measuring cup, combine syrup, oil, and salt.
  4. Slowly pour liquid into oat mixture and mix well with a spatula or wooden spoon until oat mixture is well coated.
  5. Pour half onto each prepared baking sheet and spread into an even layer.
  6. Bake 70 minutes or until golden, rotating baking sheets halfway through.
  7. Let cool, then break up chunks slightly and pour half of the raisins on top of each sheet. Use the parchment to pick up each batch and pour into a resealable storage container. I then give it a little shake to mix the raisins in further.
  8. Enjoy as a breakfast cereal with milk of choice, over yogurt, or by the handful!
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