Crunchy, crispy, sweet, coconutty – this granola is seriously addictive and my new favorite morning treat. Is it weird that I wake up excited to eat this? Probably. Whatever.
Lately, I’ve been experimenting with homemade granola, and this is the recipe I’ve been using as a base, but trust me when I say that basic doesn’t necessarily mean boring. Subtly sweet from a little honey and perfumed from coconut oil, it’s the perfect topper for your morning yogurt, smoothie, or just to grab handfuls of as you dash out the door.
Granola and I have sort of a love-hate relationship. It’s generally full of all sorts of good-for-you ingredients, but tends to also come along with a lot of sugar and fat. Not exactly always the way you want to start the morning. Adding in bran flakes is the perfect way to bulk up the granola, while lightening it up as well. Plus, it adds a whole other dimension of texture to the granola, giving it a total crisp-factor (that’s a thing right?) that wouldn’t be there otherwise.
Making homemade granola is easy-peasy. Just toss some oats and sliced almonds with coconut oil and honey, bake for 15 minutes, and then wait for it to cool while you snitch pieces from the baking sheet. Ahem.
Once the mixture is cooled, toss in some bran flakes, and any other mix-ins you want. I stuck with raisins here, but dried cranberries, coconut flakes, or even some chocolate chips would all be fabulous additions. Toss everything together and keep it on hand for snack emergencies, breakfast, and everything in between.
The coconut flavor in this recipe is not overwhelming, but I love the depth that it gives to the toasted oats and almonds. If you don’t want to use coconut oil, vegetable oil would work as well – you may just want to add a little vanilla extract or your favorite spices to bump up the flavor a little.
Coconut Bran Flake Granola
Total Time: 20 minutes
Yield: ~5 cups
2 and 1/2 cups rolled oats
1/2 cup sliced almonds
1/8 teaspoon salt
3 tablespoons coconut oil, melted
2 tablespoons honey
2 cups bran flakes
1/2 cup raisins
Preheat oven to 350°F. Cover a baking sheet with a silicone baking mat or parchment paper.
In a medium bowl, toss oats, almonds and salt together. In a small microwavable bowl, combine coconut oil and honey (tip: measure your coconut oil first, then honey to make pouring easy) and microwave for ~10 seconds, and whisk them together to combine.
Pour oil/honey mixture over the oats, and toss with a spatula to combine. Once all the oats are covered, spread onto prepared baking sheet. Bake for 15-20 minutes, checking it at 10 minutes and stirring the oats to mix in the more toasted pieces at the edges. The oat mixture should be golden brown and smell heavenly and toasted when you pull it out of the oven.
Once the mixture cools, add bran flakes and raisins, and toss everything to combine.