Before I dive into this delicious Nutty Coconut Granola recipe, I’d like to share a quick announcement. At last night’s MoveWith Zumba class on the Cambridge Center Roof Garden (the perfect hidden gem) I shared about two events in Harvard Square this summer. Here’s a pic from last night…
And now, the announcement… I’m teaching Zumba and Yoga Barre at the gorgeous Jose Mateo Ballet Theatre. Sign up for Zumba at 10 a.m. on Saturday, June 26, and/or Yoga Barre at 10 a.m. on Saturday, July 11. I vote we all go for a coffee date afterwards. Who’s in?
Now, the reason you came…
Every week or two, I like to make a big batch of nutty granola to store in the fridge. Homemade is the way to go because… 1. You can control the ingredients, and 2. granola a great option when you need a quick breakfast, snack or smoothie topping. My go-to ingredients are oats, maple syrup and coconut oil. This Nutty Coconut Granola recipe also has almonds, shredded coconut and other goodies. Check ‘er out and make your own!
Nutty Coconut Granola
1 cup oats (gluten-free)
2 cup brown rice cereal
1 cup raw almonds
1/4 cup sunflower seeds
1 tsp cinnamon
1 Tbsp ground flaxseed or chia seeds
1/4 cup coconut oil, melted
1/4 maple syrup or honey
- Preheat oven to 325°F. Line a baking sheet or pan with parchment paper.
- In a mixing bowl, mix melted coconut oil with maple syrup/honey. Set aside.
- In a food processor, grind 1/2 cup raw almonds to a fine powder. Add the remaining 1/2 cup and pulse to chop lightly. Add to the mixing bowl of oil/sweetener.
- To the same mixing bowl, add the oats, sunflower seeds, cinnamon and flaxseed/chia seeds. Stir until everything is well-coated. If you need more liquid to coat, add a touch more sweetener (1 Tbsp at a time).
- Pour granola onto the baking sheet lined with parchment paper in one mound. Using the back of a spoon or spatula, start to pack the granola down tightly so that it spreads out and is about 1/4-1/2 inch thick. Packing tightly will ensure you get coveted clusters!
- Bake for 20-30 minutes, turning the rotating the pan after 10 minutes. Granola is done when the edges start to reach a darker brown and the center is golden.
- Remove from the oven and let it cool completely. Break the granola apart and store in an air-tight container for up to a week. I store mine in the fridge to keep that freshness and crunch.
Stay healthy, stay happy!