Part three of my coconut oil series:
I am having so much fun with these coconut oil posts 😀
Developing the habit of cooking with my coconut oil is something I need to ingrain into my memory. I am still working on that part of it. But when I had the craving of eating some yummy granola, surprisingly I happened to think of cooking it in the granola. My spontaneous craving for granola made me search for granola making ingredients in the cupboards. I soon realized I didn’t have any honey in the house, the idea of molasses came to mind. So I searched for a recipe online using molasses and found Martha Stewarts recipe. She doesn’t use coconut oil in this recipe, but I was still very glad to know that molasses was tasty in granola!
So I kind of came up with my own version
The molasses and sea salt combination is strikingly scrumptious! One batch just wont cut it around here 😉
A handful of this with a cup of coffee is a perfect coffee break 🙂
I like to pour the granola over a bowl of plain greek yogurt and honey for Benjamin.
He loves it! 🙂
Coconut Oil and Granola
- 1/3 cup of extra virgin coconut oil
- 1/3 cup of unsulfured molasses
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 3 cups of old fashioned rolled oats
- 1/2 cup of raisins
- *optional* 1 cup of pecans or walnuts
I mixed the coconut oil and molasses together in a pot over medium heat, added the cinnamon and salt. Once everything was smoothly combined I removed the pot from the heat and mixed in the oats and raisins. (You can add your nuts here, I had to skip the nuts this time because I was on a time crunch, but the granola was still mouth tangling addictive). Then spread the mixture over a cookie sheet and set into the oven at *325 for twenty minutes stirring the mixture a few times. Pull your granola out once golden brown. Be sure to keep a close eye on your oven, it is very easy to burn! I have learned the hard way/ You can leave to cool for 20 minutes or so.