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Homemade Coconut and Maple Granola
“Morning is an important time of day, because how you spend your morning can often tell you what kind of day you are going to have.” ― Lemony Snicket
At Coconut Matter, we like to see every new day as a new opportunity to live well and enjoy life. We all know that breakfast is the most important meal of the day – but it’s not uncommon for little excuses to get in the way of us all taking the time to eat right in the morning. We recently challenged one of our guest contributors, Fabienne Sayarath of The Kitchen Addict to create a delicious “power breakfast” with an array of Coconut Matter products – because there’s really no better way to begin the day than with a delicious breakfast!
Did you say homemade coconut and maple granola?
I am definitely a DIY kind of person, because I always like I good challenge and also because I like to know what is in my plate. I have many food allergies and despite the fact that I am growing out of some of them, I prefer being on the safe side. Homemade with premium ingredients tastes good, and it has an aftertaste of achievement and glory 🙂
I started making my own blend of granola about two years ago when I wanted to minimize the use of dry ingredients whenever I could easily replace them with fresh ones i.e. fruits. I like my granola simple – with rolled oats, nuts, seeds, honey as a clumping agent and a tiny bit of canola oil – that I serve with yogurt and fresh fruits. It tastes much better than the dry version and the possibilities of customization are endless !
Then a few months ago I met Diane, the mother of Coconut Matter and she challenged me to bake my notorious chocolate cake with her coconut ingredients for her daughter’s birthday party. I pushed the challenge even further and proposed to make a tasty, moist gluten-free chocolate cake. I am not allergic to gluten but I understand it is reality for some of us. For me it was more of an opportunity to demonstrate that gluten-free products can be tasty. I was not there to witness it but I got the feedback that the cake was gone within seconds 🙂 Since then I have committed to expand my repertoire with more coconut products. My favorite has to be the creamed coconut (some call it coconut butter or coconut manna, not sure what the difference is). If I didn’t have to bake my raspberry coconut cakes I would eat spoonfuls of it! I also got to get my hands on coconut flour, which is a product I haven’t tried before and that I am using in my granola recipe now. Great stuff.
Granola is dead-easy to make. The hardest part of the recipe is probably to open the packs of ingredients. Here for the dry ingredients I used rolled oats, coconut flour, coconut sugar (which is made from 100% coconut nectar), sunflower seeds, almonds, hazelnuts, desiccated coconut, cinnamon and chia seeds. For the wet ingredients I used coconut oil, honey and pure maple syrup that a friend of mine brought me from Canada.
The coconut oil and flour bring a lot of fragrance to the point that it diffused in the entire apartment. It smelled like I baked 2 batches of cake. You really have no excuse not to give the recipe a try, and you will never go back to the store-bought version, I promise. No more annoyed face in the morning because you have to discard all the hard pieces of dry papaya and dates. True story.
There are so many breakfast granola combos you can create. I don’t drink cow’s milk but I love granola with greek-style yogurt. Here are a few of my favorites:
- Mango/raspberry/passionfruit: my all-time favorite fruit combo. I use it in my overnight oats, cakes, pancakes and muffins
- Mango/pomegranate/passion fruit
- Banana/passion fruit
- Strawberry and rhubarb compote (homemade of course, with chunks of cooked strawberry and rhubarb, to add more texture)
- Apple/cinnamon compote (homemade, with chunks of cooked apple, to add more texture)
If you made too much (like me, heehee) you can pack them in Mason jars with a fancy labels and ribbons and they make the best homemade gifts.
Repeat after me – “Open ingredient packages, pour in a bowl, stir, lay on a baking sheet, bake, eat”. It’s DEAAAAAD easy! Now go make some and tell me how it goes. Recipe below!
- 3 cups rolled oats
- 1 cup almonds, chopped roughly
- ½ cup hazelnuts, chopped roughly
- ½ cup sunflower seeds
- ½ cup coconut flour
- ¼ cup dessicated coconut
- ¼ cup chia seeds
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon coconut sugar (optional)
- 1 cup Coconut Matter’s WILD virgin coconut oil
- ¼ cup honey
- 3 tablespoons pure maple syrup
- Preheat the oven to 250 degrees. Mix all the dry ingredients together. Mix the wet ingredients until smooth. Combine the wet and the dry ingredients in a large bowl until all dry ingredients are coated with the wet mixture.
- Spread the mixture on a baking sheet in a thin layer. You may have to bake 2 batches if you have a small oven.
- Bake for one hour, stirring every 20 minutes to ensure it doesn’t burn. Remove the granola from the oven and leave it untouched for 30 minutes to an hour, as granola clusters will form as it cools down.
Fabienne Sayarath is currently based in Hong Kong and shares her kitchen adventures on her cooking blog, The Kitchen Addict. Fabienne’s keen interest in baking has lead to her starting her own cake business, The Kitchen Faerie, which was recently listed as one of the Top 5 Bespoke Bakers in HK by Hong Kong Tatler. We love Fabienne’s enthusiasm for healthy living and desire to prove that just because it’s good for you, doesn’t mean it can’t be delicious too. Keep up with Fabienne and her growing baking business on The Kitchen Faerie’s Facebook Page.
We love partnering with like-minded folk who not only share a similar ethos, but also share our passion for using organic Virgin Coconut Oil in everyday life. If you would like to contribute to Coconut Matter, we would love to hear from you – please email us and together, let’s help everyone build a lifestyle that truly matters!