GRANOLA! the first time you make granola is an experience you’ll always treasure. Your like…
“wow I just successfully tossed together random things in my cupboard to make edible crunchy GOLD essentially…and Im never going back”.
You will then immediately start eating it by the handfuls half-heartedly trying not to cover the entire kitchen floor with coconut flecks (thats what the vacuums for anyways)
10 handfuls later with a belly full of goodness you might see fit to put it in a tupperware at the back of your cupboard to keep the prying paws of your family away. This granola is just that good. Crunchy, coco-nutty, cinnamon-y, with just a hint of chocolate that leads your taste-buds to believe you might just be eating a homemade chocolate chip cookie.
Except this chocolate chip cookie can be eaten with greek yogurt, toss a banana in there and call it a balanced breakfast.
Coconut Chocolate Almond Granola
2 cups of large flake oats
1/2 unsweetened coconut flakes
1/3 cup chopped raw almonds
1/2 cup dried cranberries or dried cherries
1/2 cup honey
dash of olive oil
heavy sprinkling of cinnamon (cant hurt)
1/3 cup dark chocolate
- Set oven to 325. Fahrenheit Line baking sheet with tin foil or parchment
- Toss everything but the dark chocolate into a bowl and combine very well. Giver a taste. Sweet enough? Needs more vanilla?
- Lay out all the granola so its got enough room to toast.
- Pop in for 20-30 minutes but stir every 10 MINS!! to make sure everything is equally goldie brown and toasty 🙂
this stuff BURNS REAL QUICK so keep a hawk eye
Let cool completely and add in the chopped dark chocolate…. store in an air tight container and it’l last you forever slash 2 days because its so damn good.