Sunday, April 7, 2013

blueberry cashew coconut granola

granola is one of my favorite things in the world.
for the longest time, my favorite granola was my super granola.
but then, i discovered lemon blueberry granola from Winder Farms.
from that moment on, I became a lover of blueberry granola.
and this stuff right here is so amazing, you will want to make it over and over again.
i definitely have.
even though it doesn't contain lemon, it's to-die-for good.
blueberry cashew coconut granola.

top it off with almond coconut milk. 
oh yeah, so good.

we store all our cereals in plastic containers. i think cardboard cereal boxes are so tacky. i blame it on growing up in a house where there was an entire pantry dedicated to piles of cereal [boxes]. ugh. sorry, i am just a bit OCD.

guess what this weekend is? general conference weekend! i love this time of year.
granola + conference = a happy couple

Blueberry Cashew Coconut Granola

gluten-free, vegan

4 cups old-fashioned oats (certified GF)
1 to 1 1/2 cups shredded coconut (sweetened or unsweetened)
1 cup chopped cashews (almonds taste great too)
1/8-1/4 cup flax seeds
4 tablespoons brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup coconut oil, melted
1 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/2 cup quick oats (certified GF)
1 cup dried blueberries

1. Preheat the oven to 300 degrees F. Spray a baking sheet with oil (or line with parchment paper). Set aside.

2. In a large bowl, combine oats (don't add quick oats yet), coconut, cashews, flax seeds, brown sugar, cinnamon, and salt. In a small bowl, mix together coconut oil, maple syrup, vanilla, and coconut extract. Pour coconut oil mixture over dry ingredients. Stir well. If granola seems too wet, add in the 1/2 cup quick oats. (If you don't have quick oats, just pulse 1/2 cup whole oats in food processor a few times.)

3. Pour the granola mixture onto two baking sheets. Spread granola as evenly as possible. Bake for 15-20 minutes or until granola is golden brown. Make sure to stir every 10 minutes. (I recommend undercooking it because it will continue to bake after removing it from the oven...if you wait until the granola is crunchy to remove it from the oven, it will be hurt your gums when you eat it later on--trust me.) After granola has cooled, stir in dried blueberries. Store in an air-tight container.


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