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.

Submit your recipe here!

Servings: 1–2 servings, 11 pieces

Preparation Time: 5 minutes

Ingredients:

• 1 scoop chocolate protein powder, about .7 ounce
• 2 tablespoons coconut oil, solid
• 2 teaspoons raw honey
• 1 teaspoon coconut peanut butter or other nut butter of choice
• 1/2 cup unsweetened, dried coconut flakes
• 1/4 cup coconut milk*, as needed

Directions:

Mix all ingredients together in a small bowl until a sticky, dough-like consistency has formed. Add a little more protein powder, if needed.

Roll into small balls and drizzle with melted chocolate. Refrigerate or freeze until firm.

*For the freshest coconut milk, try our recipe for homemade coconut milk. (See video at this link.)

Recipe submitted by Darlene, Enumclaw, WA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Lemon Vinaigrette

Servings: about 8

Ingredients:

• 3 tablespoons fresh lemon juice
• 1 tablespoon whole sugar
• 2 tablespoons finely minced red onion
• 1/2 teaspoon lemon zest
• 1/4 teaspoon Himalayan Salt
• 1/4 cup extra virgin olive oil or Virgin Coconut Oil (melted if solid)

Directions:

In a small bowl, whisk together all the dressing ingredients except the oil.

Slowly drizzle in the oil, holding it several inches above the bowl and pouring in a thin, steady stream while whisking vigorously until the mixture thickens.