Finally. That's really all I can say. I finally made granola after a year-long hiatus.
Don't ask me why it had been so long because I truly don't know. I feel like I'm back in the game though. I made this batch on Sunday afternoon, and it won me over.
It's simple! We're talking rolled oats, sliced almonds and coconut chips for the main ingredients. Add in a little coconut oil, honey, cinnamon and salt -- then call it a day! That's it.
You guys, coconut oil is the secret to amazing granola. It provides great texture when it's soaked up by the rolled oats. The granola has a nice crisp at first, then the oats just melt in your mouth. Ahhh! It's just so good.
Coconut Almond Granola
1/3 cup coconut oil, melted
1/3 cup honey
1 tsp. cinnamon
1/2 tsp. salt
3 cups rolled oats
1 cup sliced almonds
1 cup dried coconut chips (I got mine from the Whole Foods bulk bins)
In a large bowl whisk together the coconut oil, honey, cinnamon and salt. Add in remaining ingredients and stir vigorously with a fork until well coated. Pour onto a large jelly roll pan and spread out evenly.
Place pan in a cool oven - then change the temperature to 300 degrees. Bake for 15 minutes, then stir with a wooden spoon. Return to oven and bake for an additional 10-15 minutes. Let cool on the pan for 30 minutes, then store in an airtight container for up to one week.