I’ve been on a coconut kick for about a month now. Ever since I made these Chewy Coconut Oatmeal Cookies, I’ve been craving coconut! My husband and I went to a Thai restaurant the other week ago and I loved the coconut curry he got. I’m so glad he shared a little with me, because I was kicking myself for not getting it too! Next time…
So last weekend when my husband requested I make some granola for him to take on his camping trip, I immediately began searching for a recipe that involved Coconut!!! I found this recipe, and after having a small taste test, I decided it was too good to send ALL of it with him. So I stashed a small bag away for me, and gave him the rest. Turns out, one small bag for myself was not near enough and I found myself wanting more all week. So I decided to make a couple more batches with my own spin on things.After a few revisions, additions, substitutions, and 30 minutes of baking each, I had two batches of delicious, crunchy granola…with LOTS of coconut! 🙂One batch I made with a homemade blood orange syrup, giving it just a light citrus flavor that paired wonderfully with the coconut. The other batch I used homemade maple syrup, giving the granola a sweeter flavor and extra crunch!I like to eat mine in a bowl of milk or over yogurt. My husband loves his plain. Whatever your style of eating, this recipe is must-make AND has quickly become a keeper in our house. If you don’t like coconut…well, let me just say your missing out!! Sorry!!
2 cups old fashioned oats
1 cup shredded coconut
1/2 cup chopped almonds (I used salted)
1/2 cup chopped walnuts
1 Tbsp. brown sugar
5 Tbsps. coconut oil (melted)
1 tsp. vanilla
1/2 cup homemade syrup (recipe below)
Mix all ingredients in mixing bowl. Stir with wooden spoon until all ingredients are evenly moist. Spread evenly onto baking sheet (I recommend you use a Silpat Mat, or parchment paper if you don’t have a mat.)
Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Let cool, then store in zip-lock bag or airtight container.
Blood Orange Syrup
1/2 cup fresh squeezed juice from blood oranges (or any orange will work)
1/2 cup water
1/2 cup sugar
Bring to boil over medium-high heat, and then simmer about 5-10 minutes to slightly thicken.
1/2 cup brown sugar
1/2 cup sugar
Bring to boil over medium-high heat, and then simmer about 5-10 minutes to slightly thicken. (**this recipe can be made at any quantity. Just use equal parts of water, brown sugar, and white sugar.)