Enjoy another homemade granola recipe from Edgewater resident Lilly Steirer. If you would like to check out more food recipes you can make this time of year, go to this post that features both savory and sweet treats from Lilly’s Table.
Coconut Granola
The holidays are a scrumptious time of year to make homemade granolas that can be bagged and tied up with pretty bows to share with all of your favorite people. This granola uses many forms of coconut that are so popular these days. A blender, oven and a couple hours occasionally tossing the coconut is all you need to make it happen. This makes just about 6 cups of granola and can be easily doubled for more gifts. For even more Food Holiday Gifts check out this link for more ideas!
1 can coconut milk, 14 ounces, (full fat is ideal since it is thicker)
½ cup maple syrup, honey or coconut sugar
5 cups rolled oats
½ cup coconut oil, warmed until just melted
1 ½ cup shredded coconut
1 teaspoon salt
Preheat the oven to 300.
Blend the coconut milk, sweetener of your choice and a third of the coconut flakes in a blender until smooth. Place the rolled oats in a large baking dish. Pour the mixture and coconut oil all over the oats. Toss and fold to combine. Bake for about 30 minutes. Toss and continue to bake for about 2 hours more or less, checking and folding every 20-30 minutes until the granola is dry and lightly toasted.
Meanwhile, toast the remaining coconut flakes by tossing them in a skillet over medium heat until the flakes start to become golden. Turn off the heat. Shake the pan until they are evenly golden. Shake the coconut out of the pan to stop the cooking process. Add the toasted coconut to the granola towards the end of tossing and baking, about 30 minutes before the granola is completely done.
Joel has been a resident of Edgewater, Colorado with his family since 2012. He is the Executive Director of local education nonprofit Edgewater Collective and Editor of the Edgewater Echo.
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