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Addictive is the perfect word to describe this granola.

DSC01607It’s the perfect all-around snack – throw it in a bowl with some almond milk, sprinkle it atop some coconut yogurt, or eat it by the handful – in my case, straight from the pan piping hot.

DSC01600Bless my mother and here south-facing dining room – the lighting perfectly accented the golden browns and texture in the granola.

DSC01605Due to the low amount of liquid sweetener the rolled oats didn’t bunch up like some other commercial brands of granola and instead remained more cereal-y.

But this recipe made a delicious granola, with just the right amount of sweetness; Not cloyingly sweet but far from flavorless.  The bits of dried apricot provided a nice chewy texture in comparison to the crunch of the nuts and oats, as well as acting as a wonderful and natural sweetener.  The coconut shreds were added as an afterthought, and they imparted a nice ‘fluffy’ texture and look.  I might substitute it with coconut flakes next time to keep the integrity of the coconut flavor intact.
(Can grated coconut even have integrity?)


Addictive Granola:

~Adapted from Organic Goddess’s Master Recipe

  • 2 cups rolled oats
  • 1/2 cup raw hazelnuts
  • 1/4 cup raw almonds
  • 1/2 cup diced dried apricots
  • 1/3 cup grated coconut/coconut flakes
  • 1/3 + 2 Tbsp liquid sweetener (I used honey)
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1 sprinkling of salt
  • Optional: Some granulated Truvia, or stevia drops

Preheat oven to 350 degrees.  Grease a cookie sheet; spread the rolled oats evenly on the pan and toast for 10 minutes.  Alternatively, you can toast them on the stove.

In a heated frying pan, toast your raw nuts for several minutes, stirring constantly until they start to brown – be careful not to let them burn.  Remove, let cool and roughly chop.

In a large bowl, mix together the toasted oats, nuts, coconut, and spices.  Mix in your liquid sweetener and liquified coconut oil and mix.

Spread your raw mixture evenly on the previously used & regreased cookie sheet and bake for about 25 minutes, stirring and mixing every 5 minutes or so.  Once it looks golden brown and on the cusp of becoming too brown remove from oven and let cool.  Stir in the dried apricots and store in a container.