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Coco-Nutty Granola |
"I was looking for an affordable way to make delicious, healthy granola. I like the complex flavors, including the mix of molasses and Mexican vanilla. It goes great with milk, yogurt, as an ice cream topping, or just by itself! Enjoy!"
Ingredients :
- 3 cups rolled oats
- 1 cup shredded coconut
- 1/2 cup crushed pecans
- 1/2 cup Spanish Marcona almonds
- 1 1/2 tablespoons flaky sea salt (such as Maldon®)
- 1 tablespoon flax seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground ginger
- 1/4 cup coconut oil
- 2 tablespoons coconut oil
- 1/4 cup brown sugar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon molasses
- 1 teaspoon Mexican vanilla extract
Instructions :
Prep : 10M | Cook : 20M | Ready in : 33M |
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- Preheat oven to 325 degrees F (165 degrees C). Line a rimmed baking sheet with aluminum foil.
- Combine oats, coconut, pecans, almonds, sea salt, flax seeds, cinnamon, nutmeg, paprika, and ginger in a large bowl. Spread evenly on the lined baked sheet.
- Stir 1/4 cup plus 2 tablespoons coconut oil, 1/4 cup plus 2 tablespoons brown sugar, honey, molasses, and vanilla extract together in a saucepan over medium heat until sugar dissolves, about 3 minutes. Pour over oat mixture and mix with a spoon until evenly coated.
- Bake in the preheated oven, stirring halfway through, until granola is evenly browned, about 20 minutes. Cool completely before storing.
Notes :
- This recipe is a little on the saltier side to balance out all of the sweet elements. I used Maldon® salt, which is a chunkier, larger-grained salt. If you want to use table salt, use 1/2 teaspoon, or whatever saltiness you desire. You can even taste a little before baking.
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