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Coconut granola

Coconut granola

This coconut granola had been on my to-do list for a while. Finally I decided to prepare it and it was promoted with high votes.

I made it last week when our children were at home and I could have also their opinions (I always ask them: according to you, this recipe deserves to be published?). I admit that when I ask I am already convinced it deserves – otherwise I don’t even ask them ;-).

I found this recipe in one of my favorite blogs, Alexandra Cooks, and I have slightly modified it. I used quinoa instead of millet as I didn’t have it at home and used honey instead of maple syrup (for the same reason above).

I am not choosing among this and the other granola that I continue to be fond of. They are different – as I could say that one day I feel like eating whole wheat bread and the other day simple white bread. This coconut granola has an advantage: it is simpler to prepare, as you just have to mix the ingredients and the oven do the rest, with no need to mix it during baking.

Ingredients:

  • 100 g / 17″ cup quinoa (not cooked)
  • 200 g / 2 cups oat flakes
  • 50 g / 3/4 cup unsweetened coconut flakes
  • 120 g / 1 1/4 cup sliced almonds
  • 1 tsp salt
  • 150 g / 1/2 cup  maple syrup or honey
  • 3 Tbsp coconut oil (if solid, warm it just to melt it)

Instructions:

  1. Turn on the oven 300°F / 150°C.
  2. In a capient bowl mix all dry ingredients and then add the coconut oil and maple syrup. Mix it all until well combined.
  3. Line a baking pan with parchment paper and distribute the mixture over it.
  4. Bake for 30/40 min or until borders are golden. Do not stir during baking.
  5. Let it cool completely before storing into a storage container. It is supposed to last for days, but here it was finished the 3rd day…
  6. Buon appetito!


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