Food recipes
The Best Granola
The Best Granola Ingredients: butter, without salt nuts, almonds nuts, cashew nuts, raw seeds, sunflower seed kernels, dried sugars, brown honey oats shortening confectionery, coconut (hydrogenated) and or palm kernel...
The Best Granola
Ingredients:
butter, without salt
nuts, almonds
nuts, cashew nuts, raw
seeds, sunflower seed kernels, dried
sugars, brown
honey
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
Directions:
Start by melting the coconut oil (or butter) in a large skillet on medium heat.
Once melted, add the almonds, cashews and sunflower seeds.
Stir to coat them in the coconut oil (or butter) and continue to stir and let toast for about 3 minutes or so.
Remove skillet from the heat and add the brown sugar and honey.
Stir while you add the honey as this can burn.
Toss everything so it is evenly coated.
In a large bowl, add the oats and coconut.
Pour in the nut mixture and stir so everything is evenly coated and incorporated.
Add the salt and stir again.
Pour mixture onto a large rimmed baking sheet, spreading it as evenly as you can get it and place pan in the oven.
Bake for 15 minutes.
After 15 minutes, remove pan from the oven and give the granola a quick toss to ensure the edges are not the only thing that get brown.
Back into the oven it goes for 10 more minutes.
After 10 minutes, remove pan from the oven, set it on a rack and let granola cool completely.
Once fully cooled, break it into as big or small pieces as you would like.
I prefer some larger and some smaller in mine for variety.
Serve with yogurt, in oatmeal, on ice cream, eat it plain, whatever floats your boat.
Enjoy!
Ingredients:
butter, without salt
nuts, almonds
nuts, cashew nuts, raw
seeds, sunflower seed kernels, dried
sugars, brown
honey
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
Directions:
Start by melting the coconut oil (or butter) in a large skillet on medium heat.
Once melted, add the almonds, cashews and sunflower seeds.
Stir to coat them in the coconut oil (or butter) and continue to stir and let toast for about 3 minutes or so.
Remove skillet from the heat and add the brown sugar and honey.
Stir while you add the honey as this can burn.
Toss everything so it is evenly coated.
In a large bowl, add the oats and coconut.
Pour in the nut mixture and stir so everything is evenly coated and incorporated.
Add the salt and stir again.
Pour mixture onto a large rimmed baking sheet, spreading it as evenly as you can get it and place pan in the oven.
Bake for 15 minutes.
After 15 minutes, remove pan from the oven and give the granola a quick toss to ensure the edges are not the only thing that get brown.
Back into the oven it goes for 10 more minutes.
After 10 minutes, remove pan from the oven, set it on a rack and let granola cool completely.
Once fully cooled, break it into as big or small pieces as you would like.
I prefer some larger and some smaller in mine for variety.
Serve with yogurt, in oatmeal, on ice cream, eat it plain, whatever floats your boat.
Enjoy!