Coconut & Cocoa Nib Granola
April 23, 2017
Spring has slowly weaved its way into the heart of DC - the bright green, rainy afternoons, and the stunning floral gardens have replaced the chilly mornings of our not so cold winter. And boy am I grateful. Spring is one of the most enjoyable seasons in DC, if not the most beautiful. When I think of Spring I think of fresh citrus, cold mint lemonade, and baked goods straight from the oven, specifically granola. Every time Spring rolls around I get a craving for freshly baked granola to dollop on top of thick Greek yogurt with fresh berries and local honey. Making granola is simple and quick, the ingredients easily interchangeable, and makes your kitchen smell like a bakery. Honestly, what are you still waiting for? That granola isn’t going to make itself!
- 1 cup rolled oats
- 1 cup flaked or shredded coconut
- ½ cup walnuts, pecans or macadamia nuts
- ½ cup pumpkin seeds
- ⅓ cup cocoa nibs
- Pinch of sea salt
- 2 tablespoons applesauce/mashed banana
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 3 tablespoons almond butter
- 1 teaspoon Vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- 1 cup raisins
Preheat oven to 375 and make sure there is a rack in the middle of the oven.
In a large bowl combine rolled oats, coconut, walnuts, pumpkin seeds, cacao nibs, and a pinch of sea salt. Mix to combine.
In a small microwave-safe bowl combine applesauce/mashed banana, almond butter, maple syrup, and molasses and whisk with a fork to combine as smoothly as possible. Then place bowl in the microwave for thirty seconds to warm up the mixture. Keep a close eye on it so it doesn’t bubble over! Remove from microwave and whisk until smooth.
Once smooth, add cinnamon, ginger and vanilla and whisk again. Place mixture back into the microwave for another thirty seconds - the mixture should be warm and slightly thicker.
Using a rubber spatula, combine the dry mixture and wet mixture. Make sure that all of the granola is covered in the wet mixture and that there are no loose dry pieces at the bottom of the bowl.
Spread granola spaciously onto a baking sheet. The more spread out the granola is the crispier and more evenly baked it will be. Bake for 6 minutes, then rotate the pan and bake for 6 minutes more or until the granola is evenly browned and your kitchen smells like the holidays.
Ovens differ in temperature and time so be sure to watch your granola carefully! It may not take the full 12 minutes to bake.
Once done, place baking sheet on a counter and sprinkle the cup of raisins evenly on top of the granola. Do not stir! By leaving the granola on the pan to cool completely you get big crunchy clusters.
Let granola cool completely, or for 30 minutes, before transferring it to a sealable container like a jar or a ziploc bag. Store in the refrigerator for lasting freshness.
Serve over your favorite Yogurt or Milk. Enjoy!
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