Ever since starting Dahlia Kitchen it has become quite obvious to me what are my most commonly used ingredients. Shredded coconut is high on the list, along with scallions, garlic, shallots, and a “tablespoon” (cough cough) of bourbon. So please forgive me for another recipe with shredded coconut. I couldn’t resist. At least I didn’t pour any bourbon in this one!
One thing I love about this granola is it’s versatility. You can take this recipe so many directions. Try adding dried cranberries, buckwheat, raisins, chocolate chips, or just eat it plain and by the handful, as I almost always do. It is a nice addition to your favorite cereal or mixed in with yogurt and fruit. If you come up with your own version, send the recipe to me and I would love to give it a try! Even as I type this I’m thinking that I should have added a pinch of cinnamon… hmm…..
makes 3-4 cups granola (just an estimation… I forgot to measure the final volume! Whoops)
1/4 cup dark brown sugar (50g)
1/2 teaspoon salt
1/4 cup (85g) honey or maple syrup
1/4 cup (50g) coconut oil
1 tablespoon vanilla
2 cups (180g) Rolled oats
3/4 cup (45g) shredded coconut
1 cup (120g) chopped hazelnuts or other nut
In a medium-large saucepan, melt the sugar, salt, honey, oil, and vanilla together on low heat. Once the sugar has dissolved and your liquid appears homogenous, turn off the burner and remove from heat. Mix in rolled oats, shredded coconut, and hazelnuts. Spoon onto baking sheet evenly.
Bake at 350 for 30 min, stirring halfway through at 15 minutes for even baking. Granola should turn a golden brown.
Let cool completely, then place in a sealed container. This granola keeps well for several weeks, but (like most foods) is best fresh.