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: 12
Preparation Time: 10 minutes
Cook Time: 1 hour 15 minutes

Ingredients:

• 6 cups rolled oats
• 1 cup chopped walnuts or pecans
• 1 cup chopped almonds
• 1 1/2 cups unsweetened, shredded coconut
• 1/2 cup maple syrup
• 1/2 cup coconut oil
• 1 teaspoon salt
• 1 cup raisins (optional)

Directions:

Preheat oven to 250 degrees.

In a large bowl, combine oats, nuts, and shredded coconut.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 3 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes for even coloring.

Remove from oven and add raisins, if desired.

Recipe and photo submitted by Chanelle, Beaumont, CA.

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Texas Healthy Pancakes

Ingredients:

• 2 cups whole grain oatmeal
• 2 cups buttermilk + 2 tablespoons
• 2 eggs
• 1/3 cup coconut oil
• 2 tablespoons honey
• 1/2 cup Coconut Cream Concentrate
• 1/2 cup whole wheat flour (I grind my own)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup chopped fine (or ground) walnuts

Directions:

Soak oats in the buttermilk overnight in a large covered bowl.

Next morning stir in eggs, honey, coconut oil, and Coconut Cream Concentrate until well combined. Add dry ingredients. Stir until moistened.

Cook as you would regular pancakes on low heat in skillet or grill as they have a tendency to burn if heat is too high.

Recipe submitted by Charlotte, Avinger, TX.

stock photo

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