When I make granola, I love to get creative adding tropical fruit, coconut, and of course, my favorites- chia and flax. You can also add protein powder to your granola, which I do for my husband Mark in a separate tray (I can't stand the taste of protein powder).
Granola crumbles are fabulous because they have so many healthy uses. On their own, you can place in a bowl with milk for a delicious breakfast cereal. Add to a bowl of oatmeal to create a hearty and complexly flavored hot cereal. Throw a hand full in a plastic zip lock bag for an on the go snack, or sprinkle over Greek yogurt for some added texture and crunch. I’ve even baked these bad boys into some chewy oatmeal craison cookies for an added zing. Whatever your pleasure, you really can’t go wrong.
Feel free to substitute the fruit I have chosen if it doesn’t suit your palette. My three year old and I happen to be a mango and cherry fanatics. Simple raisins work fine, they just take me back to the monotony of elementary school packed lunches, I’m still not ready to accept raisins into my life, when cooking I tend to avoid them. Anyhow-
To make delicious, crunchy, granola goodness…
2 cups oats 3 tablespoons chia 3 tablespoons flax 1 ½ cup shredded coconut ½ cup dried cherries ½ cup minced dried mango 1 cup almonds (I prefer whole for texture) 3 tablespoons coconut oil ¼ cup raw honey ¼ cup brown sugar 1 teaspoon sea salt 2 teaspoons vanilla extract
Here are the steps:
Preheat your oven to 350 degrees.
In a mixing bowl, combine your oats and almonds. Once blended together, pour into a baking dish and cook for 15 minutes until toasty.
Allow this mixture to cool before returning it to your mixing bowl where you’ll add your chia, flax, coconut, mango and cherries.
In a saucepan, combine your coconut oil, vanilla, sugar and salt on low heat, stirring until blended.
Remove from heat and add the honey, stirring once again to blend.
Add your wet ingredients to your dry ingredient bowl and mix very well.
Spoon your granola back into your baking dish and cook (we’re still at 350 degrees) for 30 minutes.
Allow the granola to cool before breaking it into crumbles using a spatula.
Store in a mason jar in a cool dry cabinet until ready to use.