March 9, 2016

In the Kitchen: Almond Coconut Granola

Almond Coconut Granola

Granola, yogurt, and berries is my go to breakfast. It is quick, healthy, and keeps me full throughout the morning. I typically top my yogurt with a store-bought granola, but my co-workers have turned me on to the homemade variety. In the past my granola has always burned, but I have found that you need a generous amount of oil to keep the oats and nuts well coated. This acts as a barrier against the high heat and leaves you with a perfectly crisp, but not burned granola. I'll probably always keep a box of granola on hand, but this sweet and salty variety is a nice treat on a tiring Wednesday morning. 

Almond Coconut Granola
Almond Coconut Granola
Almond Coconut Granola

Almond Coconut Granola

2 cups rolled oats
1/2 cup slivered almonds
1/2 cup sunflower seeds
1/3 cup maple syrup
1/4 cup canola oil
2 tablespoons brown sugar
1/t teaspoon vanilla extract
1/2 teaspoon salt 

Preheat oven to 325 degrees. Combine all ingredients in a large bowl and stir until well mixed. Poor on to a rimmed baking sheet and bake for 30-40 minutes turning granola every 10 minuted until golden brown. Store in an airtight container. 

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