Tropical, Coconut Oil Granola

Servings: 6 cups
Preparation Time: 10 minutes

Ingredients:

• 3 cups oats, old-fashioned/large flake
• 3/4 cup chopped almonds
• 1/2 cup shredded, unsweetened coconut
• 1/4 cup chia seeds
• 1/4 cup sesame seeds
• 1/8 cup quinoa
• zest of 1/2 an orange
• 1 teaspoon ground cinnamon
• 1/2 cup coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1 cup candied pineapple, chopped (optional)

Directions:

Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.

Combine all dry ingredients in a large bowl. In a small saucepan, melt coconut oil, honey, sugar, and vanilla extract over medium heat. Pour over the oat mixture and stir until evenly coated.

Spread mixture onto prepared baking sheet and bake for 15 minutes. Stir and bake for another 15 minutes or until golden brown (an extra 5–10 minutes may be required). Sprinkle chopped pineapple over the granola and let cool. Once cool, break granola into chunks and store in an airtight container or large Ziploc bag.

Enjoy with milk, over Greek yogurt or as snack.

Recipe and photo submitted by Regina, Calgary.

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Chocolate, Coconut, Overnight Oats

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 15–16 ounces coconut milk*
• 1 cup water
• 1 cup shredded coconut
• 2 tablespoons chia seeds
• 4 tablespoons cocoa powder
• 4 tablespoons raw honey
• 1 tablespoon coconut oil
• 1 cup gluten-free rolled oats

Directions:

Put everything but the oats into a blender and mix until well incorporated. Pour over oats and mix well. Cover and refrigerate overnight.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kathryn, Cary, NC.

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Pumpkin, Coconut, Oatmeal Bars

Servings: 24 bars
Preparation Time: 10 minutes

Ingredients:

• 4 1/2 cups pumpkin puree
• 5 cups old-fashioned/rolled oats (not the quick cooking kind)
• 3/4 cup milk soured with 1 tablespoon lemon juice
• 1/4 cup ground flax seeds
• 1/2 cup real (grade A or B) maple syrup
• 2 tablespoons pumpkin pie spice
• 2 tablespoons coconut oil
• 1/2 cup unsweetened coconut flakes
• 3/4 cup dates, raisins, dried cranberries or any other dried fruit you wish (chopped)
• 3/4 cup chopped nuts (unsalted)

Directions:

Preheat oven to 350 degrees. Prepare a 9 x 13-inch glass baking dish by lightly coating with coconut oil.

Add all ingredients together and mix well. Press into baking dish.

Bake for 40–45minutes or until top is golden brown. Remove from heat and let cool. Cut into squares.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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