Here’s another granola that goes excellent with some So Delicious Coconut Milk Yogurt (which is, in fact, so delicious – just as it says on the label). This recipe makes about 3 C, so feel free to double if you want more. It didn’t make the big clumpy, crunchy chunks that is so good in granola, but the taste more than made up for the lack of big crunchy chunks. Mocha and I thoroughly enjoyed this granola, and I know you will too! Now that there’s no more left, I’m wishing I had doubled the recipe…so I’ll be making more this weekend, and this time, doubled for 6 C! 🙂
1/4 C shredded coconut
2 C rolled oats
1/8 C oat bran or toasted wheat germ
1/2 C slivered almonds
1 TBSP ground flaxseed
2 tsp sesame seeds
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 C agave nectar
4 TBSP Earth Balance vegan butter
1. Heat oven to 350°F. Line a baking sheet with parchment and spread the coconut on top. Bake until toasted, about 2-3 minutes. Let cool.
2. Reduce heat to 300°F. In a large bowl, toss together coconut, oats, oat bran or wheat germ, almonds, ground flax, sesame seeds, cinnamon, and nutmeg. Stir to combine. Stir together melted vegan butter and nectar, add to the oat mixture and mix thoroughly.
3. Spread onto baking sheet lined with parchment (the same as what you toasted the coconut on will be fine). Bake until golden, about 25-30 minutes, stirring after about 15 minutes for even golden-goodness. Let cool, and store in an airtight container.
I also turned this into a bowl of cereal – pour into bowl, top with hemp/almond milk. So it can go naked – as a quick, dry snack – or in yogurt, or as a bowl of cereal.. it’s very versatile!