My Fat Heart

Charging full force into the gluten free world with an incredibly fat heart.

Chai Coconut Granola

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People: this granola recipe will change your life. Are you used to buying granola and cereal in store? Is it loaded with unwanted sugar? and things you’ve never even heard of on the label? Well this my friends is an all natural, 100% delicious and nutritious granola. I honestly could not stop eating it for the life of me (it is all natural so I don’t feel too bad about how much I consumed in such a short period of time. Better than ice cream and chocolate, right?).

Upon bringing some samples to work, I noticed that the container was 3/4 empty on the second day. That has to be a good sign.

I know not everyone loves chai, but this has such a mild spice to it that you’ll just get that amazing chai aroma. How can anyone say no to such a heartwarming scent? Not to mention how simple this recipe is… not that I have ever come across a granola recipe that was necessarily difficult.

Light, crunchy (but not sharp), with clusters and various nuts and seeds… EVERYONE needs to give this granola a good old fashioned try.

3 cups old fashioned oats
1 tsp safflower oil
1/2 cup slivered, blanched almonds
1/4 cup sunflower seeds
1/4 cup sesame seeds
2 tbsp ground flax seed
1/4 tsp salt
1/3 cup chopped walnuts
1/2 cup honey
1/4 cup wheat germ
2 tbsp water
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp allspice
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/4 cup unsweetened, shredded coconut

1. Preheat oven to 325 degrees, line a baking sheet with parchment paper.
2. In a large skillet over medium heat, lightly toast the almonds and walnuts until fragrant. Stir in sunflower seeds, oats, and safflower oil. Toast until the oats are lightly browned.
3. Turn off the heat and stir in sesame seeds, flax seed, salt and wheat germ.
4. Place the oat mixture into a separate bowl.
5. In the same skillet, heat the honey, water and spices over medium heat until dissolved and everything is incorporated.
6. Pour honey mixture over oat mixture and stir until everything is coated evenly.
7. Empty the bowl onto the baking sheet lined with parchment (make sure it is evenly spread out), sprinkle coconut on top, and drizzle a little bit of honey on top. Bake for 15 – 20 minutes (or until the oats are golden brown and very fragrant). Stir every 5 minutes.
8. Let cool completely before placing in an air tight container. Lasts up to a week.

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