Vanilla Almond + Coconut Granola
Aw nuts...
Granola is one of those things you can make what you want and there is no real wrong way to do it. Maple syrup? Sure! Add dried fruit? Whatever’s clever. Toasted almonds and crunchy coconut? Get wild. Here is my very first granola attempt and it is pretty damn good, if I do say so myself. Let me know what you like in your granola and what you find delicious! Okay, let’s get crackin’!
Vanilla Almond and Coconut Granola
160 grams (one rounded cup) whole raw almonds
375 grams (about 4 cups) old fashioned rolled oats
1/2 teaspoon fine sea salt
70 grams (1/3 cup) brown sugar (the level of dark/light is up to you)
Spices to add if you’re feeling it: Cinnamon, Nutmeg, Ground Ginger, Cardamom (I suggest start with 1/2 teaspoons of the Cinnamon and Ginger, and 1/4 teaspoons of the Nutmeg and Cardamom… but you know what you like, so play around!)
3 oz honey
3 tablespoons unrefined coconut oil
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
22 grams (1/2 cup) unsweetened coconut flakes (optional)
Position oven racks in the upper half of the oven and preheat to 350℉. Line two unrimmed baking sheets with silicone baking mats or parchment paper.
In a food processor with the blade attachment, finely chop half the raw almonds and then pour into a large bowl. Pour the second half of the almonds into the food processor and pulse until roughly chopped (I love the occasional whole almond in my granola - if this isn't your thing, pulse them a bit further).
Add the oats, salt, brown sugar, and spices (if you want) to the bowl. Stir to combine with a rubber spatula.
In a separate microwave safe bowl, combine the honey and coconut oil. Microwave for roughly 40-50 seconds. Remove the container from the microwave and stir together until the coconut oil has dissolved. Add the vanilla and almond extracts to the honey mixture and stir again until combined.
Pour the honey mixture over the oat mixture and fold together until evenly combined. Add in the coconut flakes, if using, and fold again to combine.
Divide the granola evenly between the two baking sheets and spread out into an even layer from edge to edge. Bake in the oven for twenty minutes, rotating every five minutes and stirring with each rotation for even browning.
Once evenly browned, put a long sheet of parchment paper down on the counter and spread out the granola on the paper to cool. The granola should be no deeper than 1/2 inch thick on the paper. Once completely cooled, gather together (if any clumps stick, break them apart with your hands) and put into an airtight container to store.
