Granola, attempt two! And success two, as it were. Remember this honey nut granola breakfast bowl? Oooh yeah. I’ll never go back to store bought granola.
I begin the school year tomorrow. Well, I go back for two days of meetings tomorrow. Goodbye, relaxed mornings and long, lavish breakfasts! The morning rush is back, and I need to make sure I’m prepared to face running out the door head on. Lack of breakfast makes me super hungry (not pretty), and is usually followed by terrible food choices (read: grabbing anything edible and stuffing it in my mouth with reckless abandon) as I get right again.
I’m really looking forward to this school year. I have an AMAZING team that I work with – some really fabulous, windy intelligent and creative women. You know what? I think I’ll bring a little of this to share with them tomorrow. Everybody loves a little breakfast treat!
Let’s talk about this granola. I was looking around pinterest, hunting for ideas, when I came across this recipe by the Minimalist Baker. I really like her; her recipes always totally doable and very delicious. I modified hers slightly to fit my tastes, and it was PERFECT. The only thing I found was that mine needed less cooking time, but ovens are always different so you have to keep that in mind when cooking from a recipe.
Homemade granola is really simple to make. Store-bought granolas are often full of hidden sugars and calories. Making it your self helps you avoid all that business, and you can have some fun with flavors. This coconut ginger granola will def be a repeat during the school year!
Remember, granola does not have to be a strictly breakfast food. I put mine on top of Pineapples Foster (coming soon!) for an added crunch. Add it to your favorite sundae or even just a little vanilla ice cream. Yum!
Coconut Ginger GranolaPrint Recipe
- 1 1/2 cold fashioned oats
- 1/2 cup raw almond slices
- 1/4 cup flax seeds
- 1/2 cup unseated coconut chips
- 1/2 cup raw cashews, chopped
- 1/2 cup candied ginger, chopped
- 1/3 cup honey
- 3 tbsp coconut oil
- 1/2 tsp vanilla
- 1/2 tsp salt
Preheat oven to 325F. In a small sauce pan, combine the oil and honey. Heat over medium heat until melted. swirl to combine. Remove from heat and stir in vanilla and salt.
Grease a baking sheet, and combine the rest of the ingredients. Spread in an even layer over the baking sheet. Drizzle the honey mixture over the sheet, mix to thoroughly coat ingredients. Spread again into an even layer.
Bake in oven for 20 - 25 minutes, rotating pan half way though. Do not stir granola. Remove from heat when nicely browned, once again not stirring, and allow to cool completely. Can be stored at room temperature for 1 week in an airtight container.