RECIPE: COCO-NOLA
This plant-based recipe is a staple in our house. It’s so versatile that our code name is: Kitchen Sink Cereal. You can change up the ingredients for whatever you have on hand, so the flavors are always changing and you end up with a nice variety of homemade cereals. The home chef level of this recipe: beginner.
A a super high level, granola can made in 4 stages. (You’ll see more details below, but just so you can get the concept of “how to” make your own cereal without getting overwhelmed by the details.)
Prep your ingredients.
Heat your dressing.
Bake.
Mix in remaining ingredients + let cool.
We hope you enjoy this goodness as much as we do!
Preheat your oven.
Preheat the oven to 325°F.
Line a 13 x 18-inch rimmed baking sheet with (crumpled) parchment paper.
Prep your ingredients.
In a large mixing bowl, add the following & mix well:
2 ½ cups old fashioned rolled oats (I use Bob’s Red Mill gluten free)
1/2 cup sliced unsalted almonds
1/2 cup coarsely chopped unsalted pecans
1/2 cup coarsely chopped unsalted walnuts
1/2 cup unsalted sunflower or pumpkin seeds
2 tablespoons sesame seeds
1 cup shredded unsweetened coconut
1/2 teaspoon cinnamon
1/8 teaspoon salt
Heat your dressing.
In a small saucepan, whisk together the following:
1/2 cup coconut oil (unrefined)
2/3 cup raw honey
Once consistent texture, pour coconut/honey mixture over your dry ingredients + coat evenly.
Bake.
Using a spatula, spread the granola mixture evenly onto your prepared baking sheet.
Bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. (I like to bake for 10 minutes, then toss in increments of 5 minutes.)
Watch carefully towards the end, as it burns quickly. It will brown first in the corners and on the bottom.
Mix & let cool.
Transfer the granola to another baking sheet or heat proof surface to stop the cooking process (simply lift the granola off the baking sheet using the parchment overhang).
Toss the granola with a spatula and mix with 1 cup of dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc. Use your favs!)
Spread/press into an even layer, then let cool to room temperature. If stuck together, break the granola into clusters and store in an airtight container.
Enjoy!
Serve on top of yogurt + fruit berries.
Add 1/4 cup of granola + (plant based) milk + fresh berries.
Stores in an airtight container all week long (or longer if you make it last).
We’ll make this again some time to show you our variety. In the meantime, let us know if you make this recipe + how you change it up in the comments.