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)
3 tablespoons turbinado sugar
1 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.
- 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.