An oldy but goody – this recipe is a standard in my household. We eat it over yogurt, sometimes with milk or right out of containers for snacking. I also use it to make granola bars.
4 cups organic thick cut rolled oats 2 cups shredded or curled unsweetened dried coconut 2 cups sustainable nuts – my kids prefer sliced almonds but I love sliced hazelnuts from Holmquist hazelnut farm
Mix together in a large bowl.
1/2 cup melted coconut oil 1/2 to 1 cup raw organic honey depending on sweetness and crunchiness desired 2 tablespoons bootstrap molasses pinch sea salt
Pour over the dry ingredients then stir to coat. Pour everything onto a jelly roll pan or cookie sheet that is covered with parchment paper. Bake at 350 degrees farenheit for about 40 – 45 minutes, stirring every 15 minutes until done.
Allow to cool about 20 minutes then break up and allow to fully cool, at least one hour. Store in an airtight container about 3-4 weeks. Serve with yogurt and dried or fresh fruit but don’t add dried fruit to stored granola or it will lose it’s crunchiness.Advertisements