Because we don’t eat a lot of grains, I have pretty creative creativity to find egg substitutes for breakfast. We made cottage cheese crepe and chia seed pudding. This coconut granola recipe was developed in an attempt to find something new. If you are looking for a healthy “grain”, this is a good option.
Granola without grains?
Granola and I have had a love / hate relationship for many years. I hated it when I was little and it was some weird health food my mom liked. I liked it in college when I thought it was healthy food. Once I realized that grains and my stomach didn’t go so well, granola was on the bad list again.
As a result, we haven’t had granola or any other breakfast cereal at home in years. This recipe was made at the request of my children to eat nothing but eggs for breakfast. (Fun fact: I was actually trying to make granola bars, but the first few flopped. The failed result was as perfect as grain.)
I wanted it to be nutrient-dense, grain-free and relatively. Make it easy So I started experimenting.
Solution: Coconut Granola!
After some thought, I decided to use unripe coconut flakes as a base for my granola. Coconut flakes are wider and more flattering than chopped coconuts. There is a difference between the type of fatcoin and angel hair pasta. Finding coconut flakes at health food stores or cops is usually pretty easy. Try the bulk section for a great price.
I toss coconut flakes with some nuts and dried fruits and drizzle a mixture of honey, coconut oil, and vanilla on it, and cook until crispy.
Keep a close eye on it though. It will burn from golden brown in seconds. And keep in mind that it gets worse as it cools, so don’t worry it feels a little softer when it’s in the oven.
It’s not a daily meal, but I don’t care if my kids eat raw milk or homemade coconut milk, or even homemade yogurt a few times a week.
Customizing Your Granola
The beauty of granola is that it is so easy to customize to suit your mood and available ingredients.
Sometimes I like nuts, sometimes dried fruit, and sometimes I feel like we all need a little bit of chocolate (don’t add chocolate until the granola is cool!).
In the summer months, when fresh berries are in season, I skip the dried fruits and toss in a handful of raspberries or blueberries before eating. Or serve it with chopped mango. Mm Lots of possibilities. There are some interesting ideas in this post.
Coconut Granola Recipe
Coconut-based granola recipe is a cereal-free substitute for regular breakfast pulses that is easy to make.
Preheat the oven to 350 ° F.
Cover the baking sheet with parchment paper.
In a small saucepan, melt coconut oil with maple syrup or honey.
Heat until it starts to bubble and boil.
Stir in the vanilla.
In a large bowl, combine coconut chips, nuts, cinnamon, and dried fruit and chia seeds.
Mix honey / maple syrup / coconut oil on the dry ingredients and mix well. The durability varies depending on the honey, coconut chips and coconut oil you use. If the honey mixture is not enough to lightly coat all the ingredients, add a little more melted coconut oil and honey in equal parts.
Spread on a prepared baking sheet.
Cook for 15-20 minutes until brown. Keep a close eye on it to avoid burning.
Remove and allow to cool, then drop into granola pieces.
Store in a tight jar and use in two weeks.
There are countless ways to make this granola using nuts, nuts, and sweets.
Service: 0.5Cup | Calories: 515kcal | Carbohydrates: 28Yes | Protein: 8Yes | Fat: 44Yes | Saturated fat: 26Yes | Sodium: 17But | Potassium: 385But | Fiber: 12Yes | Sugar: 10Yes | Vitamin C: 1But | Calcium: 128But | Iron: 3But
Granola: Love it or hate it? Weight down!