Homemade Granola with Cherries, Chocolate, & Pistachios
Recipe adapted by Our Best Bites from Melissa d’Arabian
Ingredients:
1/4 cup virgin coconut oil (try to find the stuff that smells/tastes like coconut; this is what I use)
1 tablespoon + 1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup honey (or 1/4 cup honey and 1/4 cup real maple syrup)
1/4 cup water
1 tablespoon vanilla extract
4 cups whole oats (not steel cut or quick-cooking)
1 1/2 cups shredded coconut, divided (sweetened or unsweetened, depending on your preference)
1 cup Rice Krispies cereal
1/2 cup wheat germ
1 cup salted pistachios (or salted nut of your choice; macadamia nuts or cashews would be delicious!)
1 cup dark chocolate chips
1 cup dried cherries (or cranberries if you prefer); if using cherries, measure first, then roughly chop them
Instructions:
Preheat your oven to 300. Line a rimmed baking sheet with aluminum foil and set aside.
Place the coconut oil in a small, microwave-safe mixing bowl (or a large cereal/soup bowl) and heat in the microwave for about 30 seconds or until melted. Whisk in the cinnamon and ginger, then add the honey, water, and vanilla and whisk until combined.
In a large mixing bowl, combine the oats, 1 cup coconut, Rice Krispies, and wheat germ. Drizzle the oil/honey mixture over the oats and toss well to combine. Spread the mixture evenly over the prepared baking sheet and place it in the oven. Bake for about 45 minutes, stirring every 15 minutes (be sure to get all the corners and edges because they’ll be the first to get crispy), until the granola is golden (by and large, it won’t come together like commercial granola, and it will crisp up after it’s cooled off. Remove from the oven and allow to cool completely.
When the granola has cooled, add the remaining 1/2 cup of coconut, chocolate chips, cherries, and nuts. Toss well to combine. Stir in an airtight container for a few weeks; it will last longer if you refrigerate or freeze it. Eat it straight as a snack, sprinkle it over yogurt, or pour milk over it and eat it like cold cereal. Makes about 8-9 cups.
Recipe adapted by Our Best Bites from Melissa d’Arabian
Ingredients:
1/4 cup virgin coconut oil (try to find the stuff that smells/tastes like coconut; this is what I use)
1 tablespoon + 1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup honey (or 1/4 cup honey and 1/4 cup real maple syrup)
1/4 cup water
1 tablespoon vanilla extract
4 cups whole oats (not steel cut or quick-cooking)
1 1/2 cups shredded coconut, divided (sweetened or unsweetened, depending on your preference)
1 cup Rice Krispies cereal
1/2 cup wheat germ
1 cup salted pistachios (or salted nut of your choice; macadamia nuts or cashews would be delicious!)
1 cup dark chocolate chips
1 cup dried cherries (or cranberries if you prefer); if using cherries, measure first, then roughly chop them
Instructions:
Preheat your oven to 300. Line a rimmed baking sheet with aluminum foil and set aside.
Place the coconut oil in a small, microwave-safe mixing bowl (or a large cereal/soup bowl) and heat in the microwave for about 30 seconds or until melted. Whisk in the cinnamon and ginger, then add the honey, water, and vanilla and whisk until combined.
In a large mixing bowl, combine the oats, 1 cup coconut, Rice Krispies, and wheat germ. Drizzle the oil/honey mixture over the oats and toss well to combine. Spread the mixture evenly over the prepared baking sheet and place it in the oven. Bake for about 45 minutes, stirring every 15 minutes (be sure to get all the corners and edges because they’ll be the first to get crispy), until the granola is golden (by and large, it won’t come together like commercial granola, and it will crisp up after it’s cooled off. Remove from the oven and allow to cool completely.
When the granola has cooled, add the remaining 1/2 cup of coconut, chocolate chips, cherries, and nuts. Toss well to combine. Stir in an airtight container for a few weeks; it will last longer if you refrigerate or freeze it. Eat it straight as a snack, sprinkle it over yogurt, or pour milk over it and eat it like cold cereal. Makes about 8-9 cups.
I love homemade granola, yum. Hugs!
ReplyDeleteI also love Granola homemade. I just had to share this Katherine. Hugs back. Echo
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