Almond Coconut Granola

Lately, I’ve been thinking a lot about breakfast. Perhaps it’s the promise of new beginnings that pervades this time of year–the hope for a fresh start on January 1st and, by extension, each morning. The impending possibilities make me want to wake up and eat something delicious.

Or perhaps my breakfast fixation evolved from my obsession with reading Ruth Reichl’s Twitter page. The former Gourmet editor posts an update nearly every day about what she’s eating for breakfast. I’m jealous of anyone who possesses the creativity and financial means to create a new breakfast every morning.

But you’re also looking at someone who, as a child, ate oatmeal every day for more than a year. (By choice. Or, more likely, to avoid having to make a choice.)

That little girl would be very proud of this recipe, I think. It still involves oats and brown sugar, but it’s also portable. And you can put it on practically everything without fearing judgment. There are oats! There are almonds! I’ve even done my part to Save the Bees of NC with local honey.

May all your breakfasts be so hopeful ‘n’ wholesome. Until you read my post about cheddar bacon muffins. Then you have my permission to be bad again.

Granola recipe adapted from Joy the Baker.

Toasted Almond Granola:
4 cups old fashioned oats
1 cup slivered raw almonds
1 cup whole raw almonds
1/2 cup shredded coconut (I used unsweetened flakes)
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons butter
1/4 cup coconut oil (you can use vegetable oil in a pinch)
1/4 cup honey
1/2 cup brown sugar
1 teaspoon pure vanilla extract

1) Place oven rack in the middle of the oven and preheat to 325 degrees. Line one large with parchment paper or Silpat.
2) In a large bowl, combine oats, whole almonds, slivered almonds, coconut, cinnamon and salt.
3) In a medium saucepan on medium heat, melt butter, then whisk in coconut oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil. Remove from heat and stir in the vanilla extract.
4) Pour the sauce over the oat mixture and toss together with a spoon or two to ensure that the oats are covered thoroughly.
5) Press mixture down gently onto baking sheet. Bake for about 9 minutes. Remove from the oven, stir granola and place back in oven. Bake for another 9 minutes, stir again and put back in the oven for about 9 minutes more.
6) Let cool on the pan before placing in an airtight container.

Also, if you’re looking for other delicious granola combinations, this basic recipe from Chocolate & Zucchini is wonderful.

I’ll be posting more breakfasts over the next few days, especially now that my classes don’t begin until 3:30 on Mondays and Wednesdays. A few recipes will involve bacon. You know how I feel about bacon.

Let me know if you’ve got a recipe I simply have to try, bacon-centric or otherwise.

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4 responses to “Almond Coconut Granola

  1. Pingback: Cinnamon Raisin Bread | nestMeg

  2. Pingback: Banana Bread and a Desperate Plea | nestMeg

  3. Meghan,
    I tried this recipe and we love it. Thanks!!!
    Auntie

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