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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Coconut, Peanut Butter Granola

Ingredients:

• 1/3 cup raw honey
• 1/2 cup peanut butter
• 1 tablespoon Coconut Cream Concentrate
• 1/4 cup coconut oil
• 2 cups oatmeal
• 3/4 cup coconut flakes

Directions:

Preheat oven to 275 degrees.

Put all ingredients except oatmeal and coconut in saucepan on low heat and mix till smooth. Add oatmeal and coconut flakes and stir well until thoroughly mixed.

Spread on cookie sheet, put in preheated oven for 10 minutes, stir, and move around. Then put back in the oven for 10 more minutes. Let cool.

You will have a great snack of chewy, coconut, peanut butter granola, or put in a bowl and eat with milk.

Recipe submitted by Angela, Little Falls, MN.

example photo

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