yield 2 cups of granola
You guys, it’s so beautiful outside! It’s cool and the trees are so vibrantly green. I cannot get over how much I love summertime. It makes me feel all warm and fuzzy inside. Maybe a bit sticky on the outside as well.
I don’t have anything new and exciting happening in my life at the moment so I won’t bore you with such stories. However, I am T-11 days away from rappelling down a 32 story building in Denver. WTF AM I DOING?! I’m 1) terrified of heights and 2) have never rappelled in my lifetime. Please wish me the best.
I think the only way to get through is eating crunchy munchy granola. I eat it by the handfuls, which probably is not the best idea but it’s too good. And as I said before, store-bought granola is riDONKulous.
Prep time: 10-15 minutes Cook time: 15 minutes Total time: 25-30 minutes
What you’ll need:
2 cups old fashioned rolled oats*
2 tablespoons chia seeds
1 tablespoon flaxseeds
1/8 cup honey
1/8 cup agave
2 tablespoons coconut oil, melted
1/2 cup unsweetened shredded coconut (I shredded my own but you can buy it as well)
Preheat oven to 350˚F and line a baking sheet with parchment paper.
In a large bowl stir together the oats, chia seeds, and flaxseeds. Add the honey, agave, and coconut oil. Stir with a rubber spatula until the oats are covered with yummy sugary goodness. Spread the oat mixture on the lined baking sheet and place in the preheated oven for 10 minutes.
Now if you’re using fresh coconut look here how to shred it!
While the granola is baking, heat a small pan on medium heat. Put the shredded coconut in the pan and allow to toast, stirring occasionally. This took my coconut about 5 minutes. Set the toasted coconut aside.
When 10 minutes are up, take the granola out of the oven and stir it around. Add the toasted coconut and incorporate it into the granola. Place it back in the oven and let bake for another 5-10 minutes, until crunchy and golden brown.
Let cool for 10 minutes and enjoy! You can store the granola in an airtight container for up to two weeks.
*Check the granola regularly while it’s baking so it doesn’t burn!