Toasty Pecan and Coconut Granola

Toasty Pecan and Coconut Granola // Queen Smithereen

I love coconut. And I love that, magically, I can create a breakfast cereal that has all of my favorite ingredients in one. Really, this recipe is an excellent base for any combination of spices and flavors, and the possibilities are endless. Just be creative. Use tart cherries in place of coconut. Add half a teaspoon of coconut extract. Be exotic with cardamom and pistachios. Or you can just make plain old honey granola, which can only be at least a million times more enjoyable than usual because it’s homemade. And that toasty aroma will fill your house, oven, and cabinet with cinnamon-spiced memories of simpler times.

Toasty Pecan and Coconut Granola // Queen Smithereen

I remember the first time I ever had granola. I was staying with my family in Canada because my mother was out of town. My aunt told me I would like granola, though I was certain I would not. She ended up being right—I loved the gushy consistency I beheld after it married with my milk. And the especially large granola pieces where all the ingredients seemed to have serendipitously chunked together. At 23, not much has changed–those chunks are still my favorite, and I still conveniently “forget” to eat the raisins, which I merely consider proof that my motor skills (particularly in the spoon-handling department) are refined to a superior level. But now, I can add anything I want! Who knew it was so easy to make my beloved breakfast treat? Granted, I’m still working on making the ultimate chunky granola, but this stuff is certainly tasty enough to tide me over until then. 

Toasty Pecan and Coconut Granola
Adapted from Food Network

2 ½ tsp cinnamon
½ tsp ginger
pinch of chinese five spice
pinch of sea salt
3 tbsp clover honey
3 tbsp canola or coconut oil
1 tsp vanilla extract
2 cups oats
1 cup puffed rice
½ cup pecans
½ cup coconut

Preheat oven to 300 degrees. Combine cinnamon and ginger with wet ingredients and stir. Stir in oats, puffed rice, pecans, and coconut. Put on baking sheet. Bake for 25-30 minutes, or until golden brown. Granola lasts up to five days when stored in an airtight container.



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