I woke with the strange craving for granola the other day. I cannot tell you why, I just wanted some. And just like a craving usually goes, I had none! I had all the ingredients, but none prepped and I was not about to make some. Yes it is easy to make, but at 4 A.M. I do not think Brian would have appreciated me whipping up a batch while he was fast asleep. Besides, I was ready to walk out the door to get to work. Today, a plain bowl of oatmeal would have to do.
Now I have listed a previous recipe for granola on here. That recipe had hazelnuts, and I loved eating it with raspberries and yogurt. But this batch I made with coconut! Nice big flakes of coconut along with pistachios. I used brown rice syrup as my sweetener because it is more mild than honey or maple syrup…You see I wanted the natural sweetness of the coconut, and other nuts and seeds I used to stand out a bit more. That is the beauty of granola. You can easily tweak it to match you craving - nuts, seeds, grains, fruits, sweeteners; the possibilities are endless.
So the other afternoon while I was home, I gathered my ingredients, tossed them all together, and baked it all off - stirring it frequently so that it baked evenly and gathered nice little clumps of nuttiness. Once it was cooled I stored it in a large jar on our kitchen counter. If it was in plain sight I knew we would make use of it. Each morning this week I was more than pleased scooping my granola and pairing it with some sliced strawberries along with almond milk. I will admit that there were a couple of times Brian and I helped our selves to a handful just as a snack. This recipe is delicious, addicting, and now all gone! I think when I am done writing this I am off to make another batch. I know I will be looking for it when 4 A.M. rolls around again!
Addicting Granola w/ Coconut and Pistachios (Makes about 6 cups)
**Notes: almost any of these ingredients can be found at Whole Foods, or trader Joe’s. The coconut chips, pistachios, and other nuts and seeds are best raw when starting so that they roast and bake all together.
3 cups rolled oats
1 1/2 cups coconut chips
1 cup pistachios
1/4 cup of sesame seeds
1/4 cup of chia seeds
1/4 cup of flax seeds
1 tsp of fine sea salt
1/2 cup vegetable oil
1/2 cup of brown rice syrup (you can sub honey or real maple syrup)
1 tbsp Vanilla extract
First, preheat your oven to 350 degrees. In a lager bowl place your oats, coconut chips, pistachios, sesame seeds, flax seeds, and chia seeds. ver the top sprinkle it with you sea salt.
Next, in a small bowl mix your vegetable oil, your brown rice syrup, and vanilla extract. Pour the mixture over the oat mix and toss it well.
Meanwhile, have two sheet pans lined with parchment paper. When mixture is all tossed and coated divide the mixture evenly between the two pans. Place the pans in the center of your oven and let it bake for about 15 minutes before removing to stir the mixtures. Repeat this every 10 - 15 minutes until the mixture is quite dark and evenly roasted. (Takes about 40 minutes to an hour.) Remove the pans from the oven and let cool about 20 minutes before handling.
Finally, once the mixture is cool you can store it in an air tight container for about 2 weeks. Serve it up as you wish - milk, yogurt, nut milks, and any assorted fruit you wish.