I thought I would prove that this blog is, in fact, called The Granola Chronicles by actually sharing a granola recipe with you today! I can't believe it's been so long since I've shared one.
In my many granola-making attempts, I have learned many things: the ratio of spices to liquid, various mix-ins, the proper temperature at which to bake it...the list really goes on.
The most important thing I've learned though? Coconut oil.
Coconut oil transforms the raw oats into flaky, melt-in-your-mouth bits of heaven. Perfect description, I'd say!
I kept this granola simple by using cashews and dried coconut as the only additions. Feel free to add dried fruit or a variety of nuts if it floats your boat!
Coconut Cashew Granola
Adapted from: Coconut Pistachio Granola
1/4 cup honey
1/4 cup coconut oil
1/2 teaspoon salt
3 cups rolled oats
1 cup chopped cashews
3/4 cup unsweetened dried coconut (from the bulk bins at Whole Foods)
In a medium bowl, whisk together honey, coconut oil and salt. Add in the remaining ingredients and stir vigorously with a fork until well-coated.
Spread granola onto a large jelly-roll pan and place in the oven. THEN turn the oven on to 300 degrees. Cook for 25-30 minutes - stirring every 10 minutes.