Thursday, November 16, 2017

Small Batch Granola

This is a great recipe from Joy the Baker.  I actually doubled the recipe, lol, so it wasn't small-batch for me.  But granola lasts forever if stored correctly.  I'm the only one who eats it in my house, but it still lasted until I finished it.  I like how this recipe uses coconut oil and cinnamon.  One can use either whole or sliced almonds in this.

Small Batch Granola
adapted from Joy the Baker
easily doubled

1 1/2 cups old-fashioned oats
2 tablespoons lightly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 tablespoons pure maple syrup
2 1/2 tablespoons coconut oil, melted
1/2 teaspoon pure vanilla extract
1/3 cup raw whole or sliced almonds
1/3 cup unsweetened flaked coconut

1.  Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a small rimmed baking sheet with parchment paper and set aside.

2.  In a medium bowl, toss together oats, brown sugar, cinnamon, nutmeg, and salt.

3.  In a small bowl, whisk together maple syrup, coconut oil, and vanilla extract. Add the wet ingredients all at once to the dry ingredients and toss until all of the oat mixture is coated in moisture.
Spread in an even layer on the prepared baking pan and bake for 10 minutes. Remove from the oven, toss in the almonds, and bake for another 10 minutes. Remove from the oven and toss in the coconut flakes and bake for 10 minutes until everything is golden brown.

4.  Remove from the oven and allow to cool completely before storing or serving.  Store in an airtight container at room temperature.
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