New year means new recipes! My homemade toasted coconut almond granola is the first recipe on the blog for 2016. Made with shredded coconut, slivered almonds, sunflower seeds and brown sugar, this granola is just the right amount of sweet with plenty of flavor.
Toasting is one of my favorite methods to make flavors really sing. You can toast ingredients on the stovetop, in the oven or even in the microwave. Now since my granola is already made in the oven, the shreds of coconut and slivered almonds are going to get nice and toasted on their own and share their tender aromas with the oats and sunflower seeds.
For sweetness I included dark brown sugar, which adds a hint of molasses flavor, and real vanilla extract. The extract gets mixed with the water and oil so it distributes evenly throughout the dry ingredients. Yep, that means every bit of granola receives a taste of vanilla, which I find melds well with toasted almond and coconut.
The beauty of this recipe is that it achieves a borderline sweetness that can be enjoyable on its own without the guilt or paired nicely with your morning yogurt. If you’re one of those people who can’t seem to stomach plain, nonfat yogurt—I’ll be the first to admit that it’s not all that great without at least some fruit—than I suggest sprinkling tablespoon or two of this toasted coconut almond granola on top. It will do the trick without breaking the calorie bank!
This recipe is inspired by granola served at the Sconset Market in Nantucket, Massachusetts.