Make This: Spiced Coconut Granola
Granola: A favorite of hikers — and, well, just about everyone else — everywhere. And we might not all be hiking mountains in the middle of winter (just spectacularly high heaps of snow), but if you’re on the Nonfat Plain Greek Yogurt breakfast squad with me, you are probably hankering for a bit of crunch.
But wait! Put the overpriced bag of unnecessarily sugary, store-bought granola down. Purchased granola is a rip-off for your waistline as well as your wallet because it’s just so dang easy to make yourself. Plus, when you make it at home, you control the sweetener, the fat, and the add-ins, which pays off. This recipe yields a big batch, so put half in a Ziploc gallon bag and freeze until needed.
Recipe: Spiced Coconut Granola
Makes 6 cups, serving size ¼ cup
4 c. oats (gluten-free if necessary)
1 c. walnuts, chopped
1 c. unsweetened coconut flakes
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. kosher salt
1/2 c. coconut oil, melted
1/2 c. honey
1 egg white
1/2 c. dried cherries or cranberries
1. Preheat oven to 300 degrees. Stir oats, nuts, coconut, ginger, allspice, and salt until combined.
2. Whisk coconut oil, honey, and egg white until combined. Add to oats mixture and stir to coat well.
3. Spread mixture evenly onto a heavy baking sheet lined with parchment or silpat.
4. Bake for 40-45 minutes, stirring every 15 minutes.
5. Let cool on the pan until room temperature. Stir in cherries/cranberries. Store in an airtight container at room temperature for several weeks.
Per serving: 177 calories, 11.2 fat grams, 55 milligrams sodium, 87 milligrams potassium, 16.9 grams carbs, 2.5 grams dietary fiber, 6.4 grams sugar, 3.5 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
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