Coconut Granola Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper.
• Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer.
• Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly.
• Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple).

SLOW-COOKER COCONUT GRANOLA

Steps:

• Combine oats, almonds, coconut, cinnamon, ginger and salt in a 3-qt. slow cooker. In small bowl, whisk together oil and maple syrup. Pour into slow cooker; stir to combine. Cook, covered, on low, stirring occasionally, 3-1/2 to 4 hours. Stir in cherries. , Transfer mixture to a baking sheet; let stand until cool.

COCOA-COCONUT GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
• Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
• Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
• Bake in preheated oven until golden brown, 18 to 20 minutes.
• Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.