We recently started making granola again at home, per Jesse’s request. We made it a couple weeks ago or I guess I should say he did — he wanted to do it on his own. He picked out what he wanted at the store and then followed the gist of one of my other granola recipes. I admit that I was there helping a little though. He made it all by himself, but I just gave him a few helpful tips and made sure he knew what he was doing and where to find stuff (that he doesn’t normally use). Anyway, he did a great job and his granola turned out delicious. This is not that recipe, but rather, another variation we came up with together over the weekend. It’s toasty, a little salty, spiced, crunchy, coconutty and slightly sweet. It’s perfect and a fantastic homemade yogurt topper, if you ask me. Just try not to eat too much!
- 2 cups unsweetened coconut flakes (use these, not the fine shreds)
- 1.5 cups raw unsalted sunflower seeds
- 1.25 cups sliced or slivered blanched almonds
- 1/4 cup coconut oil, melted
- 1 Tbsp raw honey
- 2 tsp pure vanilla extract
- 1 Tbsp cinnamon
- 1/4 – 1/2 tsp ground cardamom
- Pinch of sea salt
- 3/4 cup chopped dried mission figs
- Preheat oven to 325 degrees.
- On a large baking sheet, mix together the coconut, sunflower seeds and almonds. In a small mixing bowl, stir together the coconut oil, honey, vanilla, cinnamon, cardamom and sea salt. Once mixed well, pour on top of the coconut/seed/nut mixture and stir until well coated.
- Bake for 15 minutes. Remove from oven and stir. Bake for 10-15 minutes more or until golden brown.
- Let cool slightly and then add the chopped figs.
- Once completely cool, store in jars. Enjoy with full-fat yogurt, ice cream, milk of choice or just plain. It makes a great travel food too.