Tuesday, March 18, 2014
Well it might be March but it still feels like winter in a major way. And it seems as though right around this time every year, I get a stronger-than-usual hankering for coconut. At least it certainly appears that way from this post from last March. Maybe it’s because I long for warmth, even if I can only get it by way of sense of smell only. Or maybe housing a bunch of coconut somehow feels to me like I’m eating warm weather. Even if the warmth has to work from the inside out.
I was aiming to make up a quick batch of granola, but the end result of this was a little short on cluster-ness and felt more like a snack mix than a granola. Hence, I changed the title real quick and no harm is done. Having made this up, then tested a batch, I did amend the recipe you see here just a little bit. If you would rather end up with something more akin to granola at the end, I would suggest adding about ½ cup of applesauce to the wet ingredients. I’ve had a lot of success using that for granola making in the past. This snack mix is super healthy, but calorie dense, so if you’re watching what you eat, portion it out (I’m talking to myself in case you can’t pick up on that. It’s not you, it’s me). If you’re not watching what you eat, spoon it on top of coconut sorbet and top with chocolate sauce. And then watch me be slightly jealous of you.
COCONUT CASHEW SNACK MIX
1 ½ cups rolled oats
1 cup cashew pieces
¾ cup raw almonds, chopped
½ cup pepitas
¼ cup sesame seeds
1 ½ tsp. cinnamon
1 tsp. vanilla
¼ cup coconut oil
4 tbs. honey
Flaked roasted coconut chips* or unsweetened coconut flakes
Optional add ins: golden raisins, craisins, chocolate chips
Preheat oven to 250 degrees. Combine all dry ingredients including cinnamon in a large bowl. In a small saucepan over low heat melt coconut oil to liquefy. Add honey and vanilla and stir together well to coat. Fold in coconut and sprinkle pinch of salt over. Line a cookie sheet with parchment paper or a silpat pan and scatter granola in an even layer. Bake for 1- 1 ½ hours, until toasty and golden brown, stirring lightly and rotating the pan every 15-20 minutes.
Serve over Greek yogurt with a dollop of peanut or cashew butter and a drizzle of honey; or with a splash of almond milk and some bright red berries. Tastes like a tropical breakfast even though it’s STILL minus 11 out there. Heck, at least we’re getting more daylight. One thing at a time Northerners, we’re only allowed one good thing at a time.
*if using coconut ‘chips’ that have already been roasted, toss them in after baking the rest of the granola. I did not and the coconut in mine ended up a little too toasted and gritty for my liking (the kitchen smelled like heaven though).