Double Coconut Granola
Super coconutty, salty-sweet granola.
- 6 cups rolled oats
- 1 2/3 cups unsweetened shredded coconut
- 1/2 cups clover honey
- 1/3 cup virgin coconut oil
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
Heat oven to 300ºF.
In a large bowl, combine oats and shredded coconut.
In a small saucepan, cook honey, coconut oil, vanilla, and salt over medium heat until the mixture just begins to simmer.
Pour honey/oil mixture over oats and coconut flakes, and stir with a wooden spoon until well combined.
Spread out granola on a baking sheet. Place in oven, bake for 10 minutes, then stir granola. Repeat until granola is well-toasted — this took me four stirs, or 40 minutes total cooking time.
Cool on baking sheet, stirring occasionally. When cooled, store in airtight containers for up to 2 weeks. Can refrigerate or freeze for longer shelf life.
Serving: 70g | Calories: 233kcal | Carbohydrates: 32g | Protein: 4.5g | Fat: 12g | Sodium: 122mg | Fiber: 4g | Sugar: 8g