How is it already Saturday? I was so looking forward to using this October break productively. I was going to finish all my college essays and come up with a Math IA topic and finish my Extended Essay and study for my upcoming math integration test and my psychology socio-cultural level of analysis test and get started on writing my psych IA and oh god I’ve done nothing. Well, then again, I didn’t do nothing. I mean, I did watch more movies than I’d normally watch in half a year, and I finished a book. Oh – and I ate a lot of food. That counts for something, right?
I just read my first Lee Child book – Killing Floor. It’s the first book in the Jack Reacher series and I have to admit that I was mildly disappointed. Maybe my expectations were too high, or maybe the book just wasn’t as good as it’s hyped up to be. I watched the movie afterwards, which was based on a different book in the series, and I feel like I could pretty much predict aspects of every story in the series. Always has to be a damsel in distress (or any hostage really), a betrayal, a car being tailed, and Reacher shoving his thumbs in someone’s eyes. Has anyone read the whole series? Am I close?
Oops I haven’t even told you anything about this recipe yet. I’m tired and cold. Forgive me.
Now, I have a lot of granola recipes, but this one is definitely a favourite. I’m not usually the biggest fan of coconut-flavored things, but this is seriously amazing. The granola is suuper chunky. You know granola’s gonna be chunky when the whole sheet of it just sticks together and you can break it into chunks as big as you’d like. Check this out (warning – bad quality phone pictures incoming):
“Is that what I think it is?” YES. It’s a giant sheet of granola. You could’ve broken it in half and called it reaaally chunky granola.
Point is, this granola gives you the clusters of your dreams, and is infused with such an aromatic and sweet coconut flavour that you will not be able to resist.
Chunky Coconut Granola
Adapted from Minimalist Baker
- 1 1/2 cups (135g) old-fashioned oats
- 1/2 cup (40g) toasted and salted coconut flakes
- 3/4 cup (80g) raw almonds, chopped
- 1/4 cup (25g) raw pecans, chopped
- 1 tablespoon (12g) coconut sugar
- 1/4 teaspoon salt
- 3 tablespoons (45ml) coconut oil
- 1/3 cup (80ml) maple syrup or honey
- 1 teaspoon pure vanilla extract
- Preheat oven to 160 degrees Celsius or 325 degrees Fahrenheit
- In a large mixing bowl, stir together the oats, coconut flakes, almonds, pecans, coconut sugar, and salt
- In a small saucepan, heat the coconut oil and maple syrup over low heat and whisk until fully combined. Add in the vanilla sugar and whisk to combine.
- Pour the coconut oil mixture over the dry ingredients and stir together until the dry ingredients are thoroughly coated in the coconut oil mixture
- Spread the granola mixture evenly on a baking sheet lined with parchment paper or a silicone baking sheet and bake for approximately 20 minutes. At 20 minutes, turn the pan around so that the granola bakes evenly, and bake for another 5-7 minutes. Granola has a tendency to be a little unpredictable in the oven, so keep and eye on it to make sure it doesn’t burn.
- When the granola is golden brown, remove from oven and allow it to cool completely before breaking it into chunks. Store in an airtight container at room temperature. Enjoy!