Coconut Honey Granola

Coconut Honey Granola with toasted coconut chips, almonds and sunflower seeds

Granola, a longed hippy favorite popularized by Woodstock, is a healthy alternative to cereal. I love this granola as a road trip snack or quick breakfast. This recipe is also very basic and you can use whatever you may have on hand, almonds are my favorite, but walnuts or cashew too work well. Sunflower seeds and pepitas are also a great way to bulk up your granola. If you don't have the old fashioned rolled oats, in a pinch you can use quick oats. The key to a top notch granola is all in the brown sugar/honey and oil mixture. Toast your oats with your sugar/oil mixture and a crispy snack will be yours! Play with different combinations to make this granola your own. 

Coconut Honey Granola

makes about 5 cups

1/2 cup almond, chopped

1/2 cup sunflower seeds

3 cups whole rolled oats

handful unsweetened coconut chips, roughly 1/2 cup

1/2 tsp salt

1/3 cup brown sugar

1/3 cup honey or maple syrup

3 tablespoons coconut oil

1/4 tsp vanilla extract

1/8 tsp almond extract 

1 cup craisins/raisins or chocolate chips 

Preheat oven to 350. On a large sheet pan with sides, lined with parchment paper, combine oats, salt, brown sugar, almonds and sunflower seeds. In a sauce pan combine honey & coconut oil, stir to dissolve and add extracts. Pour over oat mixture and toss into a thin layer. Bake for 5 minutes and stir. Bake until golden (roughly 5/10 minutes). Once cool, add craisins. Store in an airtight container. Bon appetit!