This granola has a long shelf life, although it’s usually eaten up very quickly. In addition to eating as cereal, try it sprinkled on top of vanilla ice cream or over yogurt.

Coconut, Vanilla Granola

Servings: 10 cups
Preparation Time: 10 minutes

Ingredients:

• 6 cups regular rolled oats
• 1 1/2 cups chopped nuts (I like a mix of almonds, walnuts and pecans.)
• 1 1/2 cups shredded, dried coconut
• 1 cup honey
• 1/4 cup water
• 1/2 cup coconut oil
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Directions:

Preheat oven to 250 degrees F.

Combine oats, nuts, and coconut in a large bowl. Set aside.

Combine honey, water, and salt in a small saucepan. Heat, stirring frequently, to thin the honey. Remove from heat and stir in coconut oil and vanilla. Pour over oat mixture and stir well.

Place granola into 2 greased 13 x 9 x 2-inch pans or 1–2 greased cookie sheets. Bake in a preheated oven for about one hour until golden. Stir/turn over using a wide metal spatula about every 20 minutes. The granola will get crunchier as it cools. Store in an airtight container.

Recipe submitted by Susan, Madison, MS.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Servings: about 12–24 pancakes
Preparation Time: 15 minutes

Ingredients:

The day before:

• 2 cups rolled oats
• 1/2 cup whole wheat pastry flour
• 3 cups buttermilk

The next day add:

• 3 eggs, well beaten
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2-4 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon coconut oil, melted
• 1–2 tablespoons raw honey
• 3/4 cup raisins, chopped finely (if desired)
• extra coconut oil for the griddle

Directions:

The day before:

Put oats and flour into a large bowl and add the buttermilk. Let them soak in the buttermilk overnight or up to 24 hours.

The next day:

Mix in the eggs, baking powder, salt, cinnamon, nutmeg, coconut oil, honey, and raisins.

Heat a flat iron surface (griddle or large pan) to medium-high heat. Oil the pan with coconut oil, making sure to turn down the heat if it gets too hot. Ladle the pancake batter onto the griddle to the size you want. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2–3 minutes), flip them over. Take a peek under them for doneness in a minute or so. When golden or darker golden brown, they are done.

Remember that cooking the second side takes a shorter time than the first side and the second side doesn’t brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.

Dress up your pancakes with butter, maple syrup, or honey and your choice of fruit, if desired.

Recipe and photo submitted by Marillyn, Bloomingdale, IL.

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Servings: 2
Preparation Time: 10 minutes

Ingredients:

• 2 1/2 cups kefir, yogurt, or buttermilk
• 1 whole mango, fresh or frozen
• 2 handfuls strawberries, fresh or frozen
• 1 or 2 frozen bananas
• 1–3 tablespoons raw honey
• 1 tablespoons freshly ground flax seeds (optional)
• raw egg* yolks (optional) – See Note below.
• 2 tablespoons coconut oil, melted (more/less as desired)
• coconut flakes

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Pour your choice of cultured dairy into the blender. Add in mango, strawberries, bananas, and honey (add flax seed and/or egg yolks, if desired).

Give it a whirl till smooth and, while it is blending, add coconut oil and let it run for a minute more. Pour into a tall, large glass and top with coconut flakes and extra ground flax seeds, if desired.

Recipe and photo submitted by Marillyn, Bloomingdale, IL.

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