Maple Pecan Coconut Granola

Servings: 30 (1/2 cup each)
Preparation Time: 20 minutes

Ingredients:

Dry:

• 8 cups rolled oats
• 2 cups puffed brown rice cereal
• 2 cups chopped pecans (almonds or walnuts)
• 2 cups unsweetened shredded coconut
• 1/2 to 1 cup brown sugar, depending on desired sweetness

Wet:

• 1 cup maple syrup or raw honey
• 1 cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Optional:

• 2 cups dried fruit such as raisins, chopped dates, dried cranberries, dried tart cherries, etc.

Directions:

Preheat oven to 275 degrees F.

In a large bowl, combine dry ingredients.

In a separate bowl, combine wet ingredients and whisk until smooth. Pour over dry ingredients and mix well.

Spread onto two large greased baking sheets. Bake for 45 minutes, stirring 3 times, once every 15 minutes. Turn oven off and let granola cool in oven for 8+ hours or overnight until completely cooled.

Stir in optional dried fruit now, if desired. Break granola up and store in an airtight container.

Enjoy your granola with one of these homemade non-dairy milk recipes:

• Coconut Milk recipe here.
• Cashew Milk recipe here.

Brooke from Springfield, MO, won $50 for this recipe and photo! Submit your recipes here!

Maple Glazed Carrots with Coconut Oil

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

• 3 cups peeled and sliced carrots
• 1 teaspoon dried organic rosemary
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 1/2 teaspoon Himalayan Salt
• 1/2 teaspoon black pepper powder (optional)

Directions:

Cook carrots in a skillet with just enough water to cover them. Add dried rosemary and mix well. Bring to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.

Stir in the coconut oil, maple syrup, salt, and pepper and cook for another 2–3 minutes over low heat.

Sheetal from Foster City, CA, just won $50 for this recipe and photo! Submit yours here.