I have an intense obsession.
Coconut, in all its forms, is my kryptonite.
I can’t contain myself around it — and I like it that way.
If you love macaroons, you will adore this granola. It truly tastes like a macaroon and might even be better.
My lack of self-control around granola is, frankly, embarrassing.
Scratch that — it’s nonexistent.
Coconut and granola together? Consider me doomed.
Last night I found myself elbow-deep in macaroon granola, wearing elastic-waist pants and shoveling handfuls from the pan to my mouth. I watched a Jersey Shore marathon, made three more batches of granola, cleaned the bathrooms with a toothbrush and daydreamed about spray tans.
I’m not sure what that says about me, but please send help. And some wine — I’m pretty sure it will pair perfectly with this granola.
Macaroon Granola
Ingredients:
2 cups rolled oats
1/4 cup wheat germ
1/4 cup ground flaxseed
1 cup shredded coconut
1/2 cup chopped almonds
1/2 teaspoon sea salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
Contents of 1/2 vanilla bean
1/4 cup honey
1/2 cup coconut oil, liquid
1/4 cup coconut butter, melted
Directions:
Preheat the oven to 375°F.
In a large bowl, combine the rolled oats, wheat germ, ground flaxseed, shredded coconut, chopped almonds and sea salt. In a separate bowl, whisk together the liquid coconut oil, honey, coconut extract and vanilla extract.
Pour the oil-and-honey mixture over the oat mixture and stir until everything is evenly moistened. Add the scraped vanilla bean seeds and the melted coconut butter, mixing thoroughly to incorporate.
Spread the granola in an even layer on a baking sheet and bake for about 20 minutes, flipping and stirring every 5 minutes, until it turns golden brown and toasty. Let it cool completely — it will crisp up as it cools.
Serve with yogurt, milk, or enjoy it by the handful. If you need me, I’ll be at the mall buying bigger jeans — with a snack bag full of granola.