Coconut oil seems to be the newest and greatest health trend going around these past few months. Many people claim coconut oil is a ‘healthy’ oil, compared to some processed oils like canola and vegetable. I’m not sure I believe all of the health benefits of coconut oil but I have to admit besides the health aspects I happen to love the flavor of the coconut. I haven’t branched out into cooking with coconut oil, but this oil is amazing in my homemade granola recipe! It gives an added slight coconut flavor that goes perfectly with the shredded coconut, the cashews, almonds and the nutty oats. If you happen to have purchased a large container of coconut oil and are trying to figure out what to do with it, this granola is the perfect option for you! I double this recipe and keep a ziploc bag of it in my car for those times I need a ‘healthier’ snack without all of the processed fats and preservatives. You can also just add milk and eat it for breakfast or serve over granola or even ice cream. It’s great no matter how you serve it!

Coconut Cashew Granola
  1. 1/2 cup sliced almonds
  2. 1/2 cup cashews, coarsely chopped or sliced
  3. 5 c. oats (quick or old fashioned)
  4. 1 c. shredded coconut
  5. 1 c. raisins
  6. 1/4 c. sesame seeds
  7. 1/4 c. sunflower seeds
  8. 1/4 cup pumpkin seeds
  9. 1/2 c. flaxseed (ground)
  10. 1/4 cup quinoa (raw, not cooked--optional)
  11. 1 cup honey
  12. 1/4 cup brown sugar
  13. 1/2 c. coconut oil
  14. 2 tsp. vanilla
  15. Dash of salt
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  1. In a large bowl, place all of the dry ingredients (except for the raisins). In a microwave safe bowl, put the honey, brown sugar, vanilla and coconut oil. Microwave for 30 seconds and stir until the coconut oil begins to melt. Microwave for another 30 seconds and then stir. Pour the liquid mixture over the dry ingredients and stir until combined and all of the dry ingredients are covered in the liquid mixture. If you need more honey, add enough honey until all of the oats and dry items are coated with a thin covering. You don't want it very sticky, just enough to keep the granola together. Place granola on a baking sheet (don't spray) and put in the oven at 150-170 degrees and bake for 1-2 hours (or until COMPLETELY dry and crunchy). Every 30-40 minutes take the granola out of the oven and stir around to make sure all of the granola is evenly cooked. Let granola cool and then add the raisins or other dried fruit of your choice. Granola stores great in ziploc bags, Tupperwares or canisters. It will last for several months in your pantry, as long as it is kept dry and in a cool place.
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