I’m doing the Friday dance.
My version of celebrating the end of the week involves blasting something ridiculous — maybe Kenny Loggins — and occasionally replaying Thrift Shop more times than I care to admit. But snacks make everything better, so here: granola.
This coconut butter granola has quickly become my go-to snack. I know I’ve been heavy on exclamation points lately, but this one earns them: it’s flavorful, chewy with crisp edges, and dangerously easy to eat by the handful. It’s also granola, so of course it’s practically health food and therefore acceptable to consume in large quantities.
Full disclosure: I use a lot of coconut butter in real life. Coconut butter is made from the whole coconut — both the oil and the flesh — and has a rich, buttery texture that’s perfect in granola. It can be pricey or hard to find, but you can make your own, so it’s worth featuring in a recipe where it really shines.
This granola is my preferred snack when I’m starving: savory-sweet, nutty, and with the best coconut flavor. I’ve been snacking on it so often that I should probably stop leaving it on the counter — it disappears fast. I almost added sprinkles because I am five at heart, but I restrained myself. Growing up, right?
Coconut Butter Granola
4
cups of granola
40 mins
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Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 cup sliced almonds (honey roasted optional)
- 1 cup unsweetened flaked coconut
- 1/2 cup ground flaxseed
- 1/2 teaspoon sea salt
- 1/2 cup honey
- 1/3 cup coconut butter
- 2 tablespoons coconut oil (measured solid)
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla bean paste
- 2 teaspoons vanilla extract
Instructions
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Preheat oven to 325°F. Line a baking sheet with foil or parchment paper.
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In a large bowl, combine oats, almonds, coconut, flaxseed and salt. In a small saucepan over low heat, warm honey, coconut butter, coconut oil, butter, vanilla bean paste and vanilla extract until melted and smooth. Remove from heat and pour over the dry ingredients, stirring until everything is evenly moistened. Spread in one even layer on the prepared baking sheet.
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Bake for 10 minutes, toss, then bake 10 minutes more. Toss again and bake about 10 more minutes, stirring every 3 minutes, until golden and crisp. Remove from the oven and let cool for about an hour. Once cooled and hardened, break into clusters. Store in an airtight container for up to one to two weeks.
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I like it.