Spiced Coconut Almond Granola
After making this recipe, it occurred to me why I never make granola … it’s way too addicting. It’s hard for me to stop picking and nibbling at it, but gosh it’s good. It’s especially good with the thick, rich, half-and-half 24-hour yogurt (made with pasture raised half-and-half) that I have in my fridge right now. Each of these things is a treat on its own, but combined is even better. It’d be delicious with full-fat coconut milk as well, or homemade nut milk.
- 4 cups sliced raw almonds
- 2 cups unsweetened coconut flakes (not the shreds, but the bigger pieces)
- 3 Tbsp coconut oil, melted
- 1 Tbsp raw honey (You can use more if you like it sweeter. I prefer it less sweet.)
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp ground ginger
- Pinch of sea salt
- 3/4 cup dates, pitted & chopped (probably about 8-12 dates, depending on size)
- Preheat oven to 350 degrees F.
- Mix almonds and coconut flakes together on a large baking sheet.
- In a small bowl, mix together the melted coconut oil, honey, vanilla, cinnamon, ginger and sea salt. Pour over almonds and coconut and mix well. Also, feel free to add more cinnamon or ginger if you want it spicier.
- Bake for 15 minutes. Then, mix the granola and bake for 15 – 20 minutes more or until mixture is golden brown. (Note: I let mine get a little extra toasty, so feel free to bake it a little longer if you like your granola toastier, like me).
- Let cool a bit and mix in chopped dates.