This granola is easy to prepare and delicious! My family loves it because you can eat it any time: have it for breakfast, as an afternoon snack, or post-dinner dessert. The coconut oil really brings out the flavor of the coconut chips. You can use pretty much any nuts you have at hand, but I especially like the combination of almonds and pecans.
I also love giving away jars of this granola as gifts: a handsome glass jar, a piece of cloth, and a bit of hemp twine to tie it all up makes it looks simply elegant.
Here is the recipe, along with step-by-step instructions:
Christina’s Granola
2 cups coconut chips
2 cups rolled oats
2 cups slivered almonds
1 cup pecans (chopped)
½ cup melted Dr. Bronner’s Organic Coconut Oil (or more)
¼ cup melted honey (or more) or maple syrup if you want vegan alternative
Sea salt
Cinnamon (optional)
Melt the coconut oil over low heat.
Add the honey and stir until warm.
Add the warmed oil and honey to the dry ingredients.
Spread onto a baking sheet in an even layer. Bake at 250 degrees up to 30 minutes or until toasted.
Once cooled, store granola in a sealed container at room temperature.
