It’s always a comforting thought to have a big jar filled with home-made Granola. Not just for breakfast, but even as a snack on its own, especially when it comes out of the oven, it’s so tempting to pick out all the big chunks. When you are in the mood for a dessert, top some home-made apple sauce with Granola and whipped cream. Almost instant Apple Crumble, delicious.
Either way this only takes minutes to make and keeps for a few weeks in an air tight container.
It’s very important that you let it cool completely before you start breaking it up, otherwise you won’t end up with the big chunks, and that’s what it’s all about, right?
I have tried this recipe with less honey and less coconut oil, but although it is still delicious, you don’t end up with the big bits, and that to me is the whole point of Granola.
5 C. Whole rolled gluten free Oats
3/4 C. Coconut oil, melted
1/2 C. Honey
1/4 C. Coconut flakes
1/4 C. Coconut sugar
a pinch of Himalayan salt
1 tsp. Vanilla
1 C. Almonds (unsalted), roughly chopped
Preheat the oven at 325°F. Mix all the ingredients, except the Almonds in a large bowl. Cover a baking tray with parchment paper. Spread out the Granola evenly over the tray. Place in the oven and bake for 20 minutes. At this point add the Almonds, give it a good mix and return to the oven for about another 10 minutes. Remove when golden brown. Let cool completely. Store in an air tight container. It keeps for months, (but I assure you it won’t last that long).