The Best Recipes for Coco-Nutty Granola

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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
  • 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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