Coconut Almond Granola

coconut almond granolaWhat does breakfast look like in your house? Are you a cold cereal or hot cereal family? Eggs? Pancakes? Or maybe you are one of those that “doesn’t eat breakfast” and rushes out the door with a cup of coffee to fill your belly?

coconut almond granolaBreakfast for me as a child consisted of instant oatmeal packets. Every. Day. I had my favorites and my not so favorites. I loved when they put out their strawberries and cream version but hated the maple and brown sugar flavor. I was just not raised to eat cold cereal out of a box.

coconut almond granolaBut there is one cereal I make exception for…Granola! I love the crunch, the flavor and especially the fact that it does not get soggy in milk. There are all sorts of flavor combinations that I enjoy and I have been planning to share them with you for some time. Today’s Coconut Almond Granola recipe was one that I have had my mind on for quite some time but had to wait to buy coconut milk, since that is something the stores run out of quickly here.

coconut almond granolaMaybe coconut or almond doesn’t make you want to pull out your bowl and spoon like it does me, but I promise to have some other delicious varieties besides Coconut Almond Granola coming your way soon!

Coconut Almond Granola

Yield: 6 cups

Source: Adapted 365 Ways to Make Beans, Rice & Grains

Ingredients

  • 1 1/2 cups rolled oats
  • 1 1/2 cups rolled barley
  • 1 cup wheat germ
  • 1 cup coconut
  • 1 cup sliced almonds
  • 3/4 cup panela // brown sugar
  • 1 teaspoon salt
  • 3/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Preparation

  1. Preheat the oven to 300F.
  2. In a large bowl, combine rolled oats, rolled barley, wheat germ, coconut, almonds, brown sugar and salt.
  3. Combine coconut milk, vanilla extract, and almond extract. Pour coconut milk mixture over the oat mixture and stir together until well combined.
  4. Bake at 300F for 60 minutes, stir occasionally for the first 45 minutes and more frequently for the last 15 minutes to prevent burning. Turn oven off but leave the granola in the oven to crisp.
  5. Remove from the oven and transfer to a airtight container.
http://www.provechoperu.com/2013/04/coconut-almond-granola/

Provecho!

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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3 Responses

  1. I always forget about the amazingness that is coconut! Will definitely have to try this for my next granola recipe. Yum!

  2. Hannah says:

    This granola looks so delicious! I love coconut and almonds, especially together. I was just curious, does the recipe call for the thick coconut milk that comes from a can or the kind for drinking that’s sold in the refrigerated aisle?

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