You need this recipe. I mean, like, NEED.
It’s safe to say coconut and I are in a relationship. For those of you that can’t do the texture of coconut (you know who you are), I don’t know if we can be friends anymore. But seriously though, if you like the flavor of coconut but not the stringy texture, toasting it and throwing it in with crunchy chewy deliciousness is your gateway to jumping on the coconut wagon.
You may be asking why would I make granola from scratch when I could just buy a bag? Because they don’t make em like this.
A little fun fact about me: I am always rushing in the morning. Getting myself ready for work, packing lunches, making breakfast, dressing the wiggliest two little humans EVER, dropping one off to daycare and making it to school with Max at a reasonable time without forgetting a backpack, cellphone, or closing the garage door is something I struggle with. Props to the mommies that can do this and get to work early (seriously, who are you?!), I need to know your ways, please comment tips below.
On days that breakfast is grab and go ready, I tend to shave off a couple of precious morning minutes. This past week, instead of shoveling cereal into my mouth at an embarrassing pace, I threw a cup of Greek yogurt and a small bag of this granola in my purse. Game changing.
You might be all, but can’t you just eat a muffin or something in the car? Yes, but muffins are (usually) basically cupcakes. If my butt is sitting poolside this summer, then muffins and/or cereal bars are not on the menu for this chick (unless they are these protein muffins or these protein cupcakes). I can’t do just yogurt for breakfast, I have to have some crunch. A snack bag of this granola is perfect. I have to pre-portion it or I will legit eat 12 ounces of it. It’s so addicting. There is quinoa in it which is also a “perfect protein” and quite trendy these days (gotta keep up with the Kardashians, er Joneses right?)
I tested this recipe out for a small Mother’s day brunch yogurt bar and Mr. FSL was asking for it as soon as it disappeared. He’s been on a granola kick for the past few months, so the other night I made another batch and it came out even better than the first time. So good in fact, that I HAD to share it with you. If I could bottle the the smell of this stuff in my oven and slather it all over me, I would.
Easy Toasted Coconut Granola
(makes a 6 cup batch )
- 3 3/4 cups old fashioned oats
- 1/2 cup shredded coconut
- 1/3 cup dry quinoa (I used tri-color)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup coconut oil
- 1/4 cup agave nectar (honey would work too)
- 1/4 cup packed brown sugar (I like dark, but light would be fine)
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- Preheat oven to 325 F
- In a large bowl, mix oats, coconut, quinoa, cinnamon & salt
- In a medium bowl, microwave coconut oil and agave until melted (about 45 seconds) then stir in extracts and brown sugar until combined
- Pour wet ingredients into dry and mix until everything is coated
- Spread onto a parchment lined baking sheet in an even layer and bake for about 25-30 minutes.
- Cool completely, then break apart and store in an airtight container
*Tip: keep a close eye when this is baking because it goes from not done yet to burned very quickly at the end
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