Enjoy exotic flavors first thing in the morning with this scrumptious granola. Not one, not two, but three different types of coconut unite in the recipe below for a homemade, gluten-free cereal that's sure to transport you to the tropics. It's easy to make and will fill your kitchen with tantalizing warmth and fragrance as it bakes
This granola keeps nicely, so make a big batch to serve in a variety of different ways. Sprinkle it over yogurt, ice cream or fruit, or drizzle it with coconut milk for even more coconut flavor. It also makes a delicious base for homemade trail mix.
Triple Coconut Granola
12
10 minutes
25 minutes
35 minutes
1 1/3 cups rolled oats
1/2 cup unsweetened coconut flakes
1 cup slivered raw almonds
1/3 cup banana chips, crushed with a rolling pin
1 tablespoon coconut sugar
3 tablespoons coconut oil
1/3 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon fleur de sel
Preheat the oven to 325 F.
Combine the oats, coconut, almonds, banana chips and coconut sugar in a bowl.
Combine the coconut oil and maple syrup in a saucepan. Heat for about 2 minutes. Add the cinnamon, whisk to combine, and drizzle over the dry ingredients. Mix well with a wooden spoon, and arrange on a large baking sheet. Sprinkle the fleur de sel over the top.
Bake for about 20 minutes, until crisp and very fragrant.
Remove from the oven, and allow to cool completely. Break into pieces and store in a plastic bag until you're ready to enjoy the granola.
