Breakfast Crush

This is for those of you who love oats, who like a substantial breakfast and may have been cutting down on those refined sugars. I have been making muesli, granola and the like in many different versions and incarnations over the years. Each time I try to cut out the oil or the sugar, reduce this or that hoping to make a better healthier batch of breakfast love. But it was Sarah Britton’s granola that inspired this most recent offering. And just quietly I love it. Love. It. Really.

As usual there were a few changes, just a few tweaks. I didn’t have any flaked coconut so I used desiccated coconut and I was generous with my rolled oats. What I have enjoyed for breakfast is the coconut oil – it has transformed the toasting process. And if I am honest I think the addition of sea salt just makes the toasted almonds sing. So this is my new breakfast crush. I am fussy. I like breakfast, but I get tired if it fails to perform or deliver that wow, yum factor.

This has it all – Breakfast Crush Granola.

Breakfast Crush Granola
Ingredients:
4 -6 cups rolled oats
1 cup raw almonds, chopped roughly
1.5 cups desiccated coconut
1/4 tsp. finely ground sea salt
1/3 cup liquid honey
4 Tbsp. coconut oil
Directions:
1. Preheat over to 180°C.
2. In a small saucepan over low-medium heat, whisk oil and honey together.
3. In a large bowl combine oats, almonds, coconut, and sea salt.
4. Pour oil and honey mixture over dry ingredients and stir very well to coat. Place on a cookie sheet. Bake for 10 minutes; remove from oven and stir. Place back in oven but remove and stir every 5 minutes or so until the oats are golden brown (approx. 25-30 minutes).

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