Coconut-Chia Seed Granola
Introduction
This granola makes a great bowl of cereal or yogurt topping. Gourmet granolas can be quite expensive, which is why I prefer to make my own. For the best results, choose old-fashioned (not quick) oats. Quick oats don’t crisp as nicely and tend to have a more powdery texture.
Ingredients
4 tablespoons organic coconut oil
3 tablespoons light brown sugar, packed
1/4 cup honey
1/8 teaspoon salt
1/3 cup pineapple juice
3 1/4 cups oats
1/2 teaspoon ginger powder
¼ cup unsweetened shredded coconut
3 tablespoons chia seeds
3 tablespoons light brown sugar, packed
1/4 cup honey
1/8 teaspoon salt
1/3 cup pineapple juice
3 1/4 cups oats
1/2 teaspoon ginger powder
¼ cup unsweetened shredded coconut
3 tablespoons chia seeds
Directions
Preheat the oven to 275° F, with a rack in the center position. Line a half sheet pan with a silicone baking mat or greased parchment paper.
In a large pot, combine the oil, brown sugar, honey, salt and pineapple juice. Bring the mixture to a boil over medium heat. Allow the mixture to boil for several minutes, or until the sugar has dissolved. Remove the pot from the heat and stir in the oats, ginger powder, coconut and chia seeds. Stir until well combined. Transfer the mixture to a half sheet pan, and spread into a thin and even layer.
Place the granola into the oven and bake for about 50 minutes, stirring every 15 minutes to ensure even baking. Once the granola is crisp and golden, remove from the oven. Allow the granola to cool completely on the baking sheet before transferring it to a storage container. The granola will keep at room temperature for 2-3 weeks.
For a sugar-free alternative, replace the brown sugar and honey with 3 tablespoons Stevia. Bake the granola for at least one hour, or until the oats begin to crisp.
Serving Size: Makes about 14 half-cup servings
In a large pot, combine the oil, brown sugar, honey, salt and pineapple juice. Bring the mixture to a boil over medium heat. Allow the mixture to boil for several minutes, or until the sugar has dissolved. Remove the pot from the heat and stir in the oats, ginger powder, coconut and chia seeds. Stir until well combined. Transfer the mixture to a half sheet pan, and spread into a thin and even layer.
Place the granola into the oven and bake for about 50 minutes, stirring every 15 minutes to ensure even baking. Once the granola is crisp and golden, remove from the oven. Allow the granola to cool completely on the baking sheet before transferring it to a storage container. The granola will keep at room temperature for 2-3 weeks.
For a sugar-free alternative, replace the brown sugar and honey with 3 tablespoons Stevia. Bake the granola for at least one hour, or until the oats begin to crisp.
Serving Size: Makes about 14 half-cup servings
Number of Servings: 14