I started with the Almond Joy Granola from Minimalist Baker, but I rarely follow recipes. I keep going to the Minimalist Baker recipe and then I try to remember the changes I have made. It can be a bit confusing and not terribly efficient. So, I will try to write my recipe here in the hopes that next time I make granola I will be able to find the recipe I actually use.
My Favorite Granola
2 cups old-fashioned oats
1 cup 9 grain flakes (Azure Standard)
1 cup raw almonds
1 cup coconut chips (large flakes, Azure Standard)
3 tablespoons turbinado sugar
1/4 teaspoon sea salt
1/4 cup virgin coconut oil
1/4 cup peanut butter
1/3 cup honey
- Line a cookie sheet with parchment paper. Preheat oven to 340°.
- Mix all dry ingredients together in large bowl.
- Heat coconut oil, peanut butter and honey in microwave safe bowl (1 min high) or heat on stove, until melted. Stir to combine. Caution! the honey will be HOT! Once the honey is melted it will be hot enough to melt the other ingredients.
- Pour melted mixture over dry oat mixture and stir until all dry ingredients are moistened.
- Spread on cookie sheet in thin layer.
- Bake for 11 minutes. Stir and bake for another 11 minutes (20-25 minutes in total)
- When the granola is browned remove from oven and let cool on baking sheet.
- Once cooled, break apart large pieces and use parchment like a funnel to pour granola into airtight container.
I usually top each bowl with a small handful of chocolate chips. I don’t add them to the container because 1. they all fall to the bottom 2. I don’t want my kids asking for granola so they can pick out all the chocolate chips 3. this way I can use the granola in a fruit parfait and not pick out chocolate chips 4. more chocolate when you want it and none when you don’t. (I think AA Milne would be proud of that sentence.)
*Note to self: Make when Josh is out of town or he may eat all of it straight from the container.