Coconut-Pistachio Granola

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Hi! I can't believe tomorrow is Thursday (and good morning to those of you who are reading this Thursday morning because of the late West Coast posting!). I've come to realize this: when you love your job and enjoy it, the work week flies! Trust me, I've been on the other side of this truth also - and I much prefer a job I enjoy. :)

I thought I'd share a new granola recipe with you - one that Evan and I have been seriously enjoying this week. It is, by far, my favorite granola I've made. I'm not sure if it's the addition of coconut oil - but this stuff is light and flaky! It's hard to describe, but it's almost like it melts in your mouth. I'm kind of obsessed. 

I finally used the coconut oil that Tropical Traditions sent me a few weeks ago, and I'm so glad I did. As always, the views in this post (and every post) are solely my own. 

I really think you should make this. Like, right now. Ok?!

Coconut-Pistachio Granola
Inspired by: Coconut Granola II

1/4 cup honey
1/4 cup coconut oil
1/2 teaspoon salt
3 cups rolled oats
1 cup pistachios
3/4 cup unsweetened shredded coconut (Bob's Red Mill)

In a large bowl, whisk together the honey, coconut oil and salt. Add in remaining ingredients, and vigorously stir until well-coated. Pour onto a baking sheet and spread evenly. Place in oven and set to 300 degrees. Bake for 25-30 - stirring every 10 minutes to ensure even browning. ENJOY!

Yield: When I make granola with 3 cups of oats and 1 cup of nuts, it lasts Evan and I about one week (give or take). We each have a 1/3 cup serving every morning - so I guess 12 one-third cup servings sounds about right! :)

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