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A little tip: when looking for the unsweetened coconut flakes, please get just that. Refrain from the sweetened coconut, confetti stuff. It’s filled with sugar and it just sort of loses its nutritional value, which we’re sort of counting on here. Coconut is very nutritious! You can find such bags at your local health food store, Whole Foods or (like I did) Sprouts.
1. Preheat oven to 350 F, set a rack in the middle upper part of your oven, and set out two standard-sized rimmed cookie sheet pans. No need to grease or line pans. Your granola won’t stick.
2. In a large bowl, mix thoroughly together your oats, almonds, chia seeds, and 1 cup of your coconut flakes. Set aside.
3. In a medium sized bowl mix together your melted and slightly cooled coconut oil, honey, maple syrup, and almond extract. Combine well. Set aside.
4. In a medium sized bowl whisk your egg whites and salt until your whites are frothy. This should take about 3-5 minutes of hand whisking. If you choose to do so in a stand mixer (or use a hand mixer) just beat until frothy, not soft peaks.
5. Combine the honey/maple syrup mixture into your frothy egg white and combine thoroughly. Pour your egg mixture over your oat mixture and combine completely. There will be a tendency for dried oats to sink to the bottom so make sure you mix very very well.
6. Once combined, divide your granola between your two cookie pans (or more if your pans are on the smaller side) and spread out so that it’s a nice 1/4-1/2″ layer. No need to press down really. Just make sure it’s spread out nice and evenly.
7. Bake 15-20 minutes on the upper rack, turning your pans halfway through baking time to insure even browning and baking. Remove pans from oven, and flip and toss granola in pan breaking up any large pieces with a spatula. Make sure to bring the sides into the middle (they will want to brown quicker than the middle) and move the middle out. Stir and mix up well. Then spread out so it’s a single layer again.
8. Bake another 10 minutes or until your granola is crispy and a golden brown throughout. Again, watch the sides and bottom of granola. If it’s darkening too much, simply remove pan from oven, stir it again, and add back to oven. Don’t wander off at this point. Granola can burn quickly so continue to check pans every now and then to prevent said burning.
9. Remove pans from oven and allow to cool completely. Once cooled, add granola to a large bowl and mix in your remaining 1 cup of coconut flakes. Then simply add to a large airtight container and munch away!
* Will store at room temperature for up to 2 weeks. Can be added to a freezer proof airtight container and frozen for up to 3 months. To thaw, just place in refrigerator overnight and then allow to come to room temp!
Makes approximately 11 cups. Serving size is about 3/4 cup.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!