CocoNutola (Granola) Recipe
4 ½-5 cups (500 g) Nuts and Seeds (like almond sliced and whole, sunflower, sesame, flax, pumpkin)
¾ cup (50 g) Dried Unsweetened Coconut, Wide Cut
½ cup (50 g) Dried Unsweetened Coconut, Macaroon Cut
¼ cup (40 g) Caramelized Cocoa Nibs
1/8 cup (50 g) Big Island Bees Ohi’a Lehua Blossom Honey
1/8 cup (50 g) Maasdam’s Sorghum Syrup
¼ cup (60 g) La Tourangelle Organic Virgin Coconut Oil
1½ tsp Organic Ceylon Cinnamon Bark - ground
½ tsp Whole Nutmeg - ground
½ tsp Trapani Fine Sea Salt
¼ tsp Tellicherry Peppercorns - ground
¼ tsp Whole Cloves - ground
Equipment Needed:
Baking Sheet
Silpat or parchment paper
Large Bowl
Food Processor (optional)
Sauce Pan
Coconut Granola Recipe - CocoNutola from OH SO GOOD! By Angela
You won’t miss the oats in this flavor and nutrient-packed version of “that other stuff”! Play with the variety of nuts and levels of sweetness until it becomes your own. Or stick with this delicious recipe and enjoy on its own, in a yogurt parfait or as a fruit cobbler topping!
Prep Time: 45 Minutes
Preparation
1. Heat the oven to 320 degrees F. Line baking sheet with silpat or parchment paper.
2. Place nuts, seeds, coconut, nibs, spices and zest in large bowl. If using all whole nuts, place some in food processor or hand chop in order to achieve varying mix of bit sizes.
3. In a small sauce pan, heat coconut oil, sorghum and honey until slightly warm and incorporated. Pour into the bowl with the rest of the ingredients and toss well until thoroughly coated.
4. Spread mixture over prepared baking sheet and bake approximately 30 minutes, rotating sheet and tossing mixture every 10 minutes. Watch closely toward end since all ovens vary and may brown more quickly.
Cool completely before storing in air tight container. While cooling, dried fruit (like cherries or blueberries) can be added to the mixture. CocoNutola keeps fresh for 1 to 2 weeks in a cool dry place.
(c) OH SO GOOD! by Angela, 2016
