The Perfect Breakfast: Coconut-Vanilla Granola
This one goes out to all the people who like to know exactly what they're putting in their bodies.
The ones who believe that clean food is a birthright for everyone.
For the ones who stand up for natural food, the kind that our bodies recognize.
For the moms who want their babies to grow up healthy and vibrant, and for the dads who would rather spend time in the kitchen than to have their families eat science experiments and pesticides.
This is for you, with love.
Coconut Vanilla Granola
- 2 cups kamut flakes (225g)
- 2 cups rye flakes (245g)
- 2 cups large coconut flakes (100g)
- 1/2 cup chopped pecans (65g)
- 1/2 cup almond slices (60g)
- 1 tsp. cinnamon (4g)
- 1 tsp. nutmeg (4g)
- 1/8 tsp. sea salt
- 1/4 cup coconut oil (35g)
- 1/4 cup pure maple syrup (70g)
- 2 tsp. pure vanilla (30ml)
- 1/2 cup raisins
Preheat oven to 300° Fahrenheit.
Place kamut flakes, rye flakes, coconut, pecans, almond slices, cinnamon and nutmeg in a large bowl and mix to combine.
In a smaller bowl, add the maple syrup and vanilla. Set aside.
In a small pan, heat the coconut oil until it melts and add it to the bowl with the maple syrup and the vanilla and whisk to combine. Drizzle the maple syrup mixture over the flakes, nuts and coconut mixture and mix until evenly combined.
Place on a parchment paper lined cookie sheet (or two) and bake for 15 minutes. Take out of the oven, flip the granola and bake for an additional 15 minutes.
Take out of the oven and place in a large bowl, add the raisins, stir and allow to cool. Serve as a snack or with fresh almond milk.
To find out more about Molly and what she's doing, check out her website at www.boldvegan.com.