Coconut Honey Granola
This tasty high fiber granola gets it natural sweetness from coconut and honey, instead of brown or refined or artificial sugars. We liked it with chopped almonds and pumpkin seeds, but you can substitute sunflower seeds, and a sprinkle of sesame seeds as well, which goes well with coconut.
Granola tends to get a bad rap from those who want to remind everyone it isn’t a health food. In the sense that it isn’t a low calorie food, that’s true, but it’s a good calorie food with the “satiety” factor. You can eat a bowl with almond milk, but as often as not, we only need a 1/2 cup serving, with a dollop of Greek yogurt and sliced fruit, to hold us all morning, or a spoonful over plain yogurt as a topping.
- 3 cups rolled oats (not instant)
- 1 cup wheat germ
- 1/2 cup chopped almonds
- 1/2 cup pepita seeds (roasted pumpkin)
- 1 cup shredded, unsweetened coconut
- 1/4 cup oil
- 3/4 cup honey
- 1 teaspoon vanilla extract
- Mix all dry ingredients in a deep bowl.
- Mix all wet ingredients in a small bowl.
- Warm the wet ingredients slightly in your microwave to make pouring easy.
- Pour the warmed wet ingredients over the dry ingredients, and toss to "dress" the granola.
- Spread the granola 1/2 inch deep on a lightly oiled cookie sheet, lightly oiled.
- Bake at 250 degrees F for 30 to 45 minutes until golden brown.
- Check it and stir occasionally during this period, as the sides and bottom brown first.
- Let cool, and stir while cooling.
- Store in airtight container.