More and more people are wanting to get back to the basics. Part of that is a result of the economy tanking. Many of us realize we can make things at home for a lot less money than buying it at the store. And many of us want to know to be able to control the exact amount of salt, and or sugar that is added to many foods these days.
So with their inspiration, I made Flaked Coconut and Black Currant Granola.
Let me tell you that there is nothing better than the fresh smell of granola baking. The anticipation of having some home made granola to top my morning ritual of Chobani Honey flavored yogurt was making me so anxious for that darn granola to cool down.
About 1/4 cup is 5 PP. I generally only use about 1/2 an ounce on my yogurt every morning.
- 2 cups rolled oats
- ¼ cup walnuts, coarsely chopped
- 1 cup flaked unsweetened coconut
- ¼ cup honey
- ⅛ cup coconut oil, melted
- 1 teaspoon cinnamon
- ½ teaspoon coarse sea salt
- 1 teaspoon vanilla extract
- ¼ cup dried black currants
- Pre heat oven to 325
- In a large bowl, combine, the oats, walnuts, cinnamon and salt. Set aside
- In a separate bowl, combine the honey, coconut oil and vanilla.
- Toss the wet ingredients into the dry ingredients to coat.
- Place on a cookie sheet in a single layer.
- Bake for 5 minutes. Add the coconut flakes.
- Bake for another 5 minutes.
- using a spoon push the granola around in the cookie sheet as the edges tend to brown quicker that the center.
- Return to the oven for another 2 to 3 minutes.
- Remove from oven and let cool slightly on the cookie sheet.
- Turn out into a bowl and let cool completely.
- Add the currants and enjoy.
It smells so heavenly and I am savoring every single bite.
See what happens when you can’t wait to get to the goods! No use in crying over spilled granola. Kona loves my granola too.
So you can make your granola with the ingredients that you love.
What would you use to make your fresh granola?
Thanks for stopping by and have a great day.