Market Kitchen Almond Coconut Granola
New: jul 2023
INGREDIENTS
4 cups old-fashioned rolled oats
1 ½ cup slivered almonds
1/2 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
3/4 cup melted coconut oil or olive oil
½ cup maple syrup
1 teaspoon vanilla extract
1 cup coconut flakes*
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit and line two large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts, salt and cinnamon (not coconut yet). Stir to blend.
Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake 10 min, add in coconut flakes, stir (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer).
Bake until lightly golden, about 11 to 14 more minutes; 21 to 24 minutes total. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes).
Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
4 cups old-fashioned rolled oats
1 ½ cup slivered almonds
1/2 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
3/4 cup melted coconut oil or olive oil
½ cup maple syrup
1 teaspoon vanilla extract
1 cup coconut flakes*
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit and line two large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts, salt and cinnamon (not coconut yet). Stir to blend.
Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake 10 min, add in coconut flakes, stir (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer).
Bake until lightly golden, about 11 to 14 more minutes; 21 to 24 minutes total. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes).
Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
loosely adapted from: https://cookieandkate.com/healthy-granola-recipe/#tasty-recipes-23967-jump-target
