I made seven different kinds of treats today and yesterday, but I had to share this one first. It’s my family’s favorite granola! The coconut butter gives it an amazing flavor, plus it stays together in big chunks until you want it broken down. That’s some good granola.
I’ve been cooking so much because this weekend is Michael’s family camp. His mom’s side of the family is huge (so is his dad’s, I guess) and I grew up with some of his cousins. They’re awesome! Every year on Memorial Day weekend, they rent a big campground that has two ponds, a motorized water slide, woods, cabins, a converted silo, shelters, and a church. We usually swim, hike, fish, boat, play volleyball, basketball, human foosball (dangerous), and all kinds of potentially dangerous activities. I love it.
I made this because I’m going to be making breakfast on Sunday morning with Katie, Michael’s sister. We’re having a yogurt bar so I thought this should go perfectly in a parfait! We’re also making a waffle bar, a hash brown type casserole, and muffins. Pray for us. 🙂 Try this out and see what you think!
2 ½ c. old-fashioned rolled oats
1 c. sliced almonds or macadamia nuts
1 c. sweetened flaked coconut
½ c. chia seeds (or ground flaxseeds)
½ t. salt
½ c. honey
2 T. brown rice syrup, optional (helps with extra binding power!)
⅓ c. coconut butter
2 T. coconut oil (solid)
2 T. butter
1 T. vanilla extract
Preheat oven to 325 degrees F. Line baking sheet with silpat or parchment paper. In large bowl, mix oats, almonds, coconut, chia seeds and salt and set aside. In a small bowl, combine honey, coconut butter, coconut oil, butter, and vanilla extract. Heat for 30 seconds in the microwave. Stir and continue heating if needed, until mixture is melted and combined. Pour over oat mixture, stirring until evenly moistened. Spread onto baking sheet in one even layer. Bake 10 minutes, remove from oven and stir well, then bake for 10 more minutes. Remove from oven, stir again, then bake for ~10 minutes, stirring every 3 minutes until golden.
Remove from oven and cool for one hour. You can then break it into clumps and pieces. It stays crisp in milk, so it makes a great cereal! Store in airtight container for a week or two.
Source: How Sweet Eats