Crispy Coconut-Almond Granola

Crispy Coconut-Almond Granola
Granola is one of those grocery items that is totally easy to just grab off of the shelf and throw in your cart without thinking twice (GUILTY! Also, guilty of spending an unconscionable amount of $$ on the GF stuff...But I digress...).
Motivated by freshness and quality ingredients, I set out to find a granola recipe that was easily adaptable, without loads of refined sugar and bad fat. Thus, I stumbled upon: Nigella Lawson’s “Andy’s Fairfield Granola”
I love this recipe (I also love Nigella!!) because it is super simple. With this recipe, I can easily control the amount (and kind!) of sweeteners and fats, not to mention the quality and cost of the ingredients for a healthy breakfast or snack all week long.

Ingredients:

5 cups Gluten Free Old-Fashioned Rolled Oats
2 cups Flaked Coconut, Unsweetened
1 ¼ cups Almonds, Chopped
2 tsps Vanilla Extract
2 tsps Ground Cinnamon
1 tsp Dried Ground Ginger
¼ tsp Ground Nutmeg

½ cup Unsweetened Applesauce (or another unsweetened fruit puree)
½ cup Agave Nectar
2 tbps Coconut Oil, melted

Preheat the oven to 300F
1. In a large bowl, mix together the oats, almonds, vanilla and spices.
2. In a small saucepan (or in the microwave for about 30-45 seconds), warm the fruit puree with the agave nectar, and oil.
3. Mix the fruit mixture into the dry ingredients until the oats and nuts are covered evenly, then divide and spread the mixture evenly on two baking sheets.
4. Bake the granola for about 40 minutes, stirring every seven minutes, until the granola is golden brown. Your granola may take more or less time depending on your oven’s actual temperature.

5. Remove from the oven as soon as the granola is slightly golden brown and let cool on the baking sheet. You’ll be able to tell when it is done because the oats will feel lighter when you stir them.

This granola can be stored in an airtight container on the counter for a couple of weeks. AND because I had them on hand, I added: ¼ c Dried Gogi Berries, ¼ c Dried Blueberries, and ¼ c Dried Cranberries to my granola and it turned out even more amazing! Also, you can easily swap out coconut oil for another vegetable oil, and the nuts and flaked coconut for other "add-in" ingredients that you prefer, to create your ideal breakfast! Get creative!

This granola is great with milk, yogurt, or even ice cream! (I can't lie, I totally top my coconut ice cream with it...regularly.)

Happy Eating!