Homemade Granola With a Healthy Twist

I have it on good authority (mine) that you will likely never buy granola again after making your own. Not only is it easier than I'm guessing most of you think, but it's heartening to know exactly what is going into your food - and being able to pronounce it.

Granola has generally been denounced in the health food world due to most companies filling it with truckloads of sugar. The other problem is that it's expensive. Why oats covered in sugary binding agents cost so much is beyond me. But there's a skirt around the issue: Double Coconut Granola.

I made this batch as a gift for my colleague who just announced her pregnancy. Buy some Ball Jars at your local hardware store (totally inexpensive, woot!), some cute wrapping accessories and you'll be on your way to easy gifts. Or eat it yourself. Or shoot, do both and call it a day.

Double Coconut Granola
courtesy of Opera Girl

6 C. rolled oats
1 2/3 C. unsweetened shredded coconut
1/2 C. honey
1/3 C. coconut oil
1 Tbsp. vanilla extract
1 tsp. kosher salt

1. Heat oven to 300F.
2. In a large bowl, combine oats and shredded coconut.
3. In a small saucepan, cook honey, coconut oil, vanilla, and salt over medium heat until the mixture just begins to simmer.
4. Pour honey/oil mixture over oats and coconut flakes, and stir with a wooden spoon until well combined.
5. Spread out granola on a baking sheet. Place in oven, bake for 10 minutes, then stir granola. Repeat until granola is well-toasted — this took me four stirs, or 40 minutes total cooking time.
6. Cool on baking sheet, stirring occasionally. When cooled, store in airtight containers for up to 2 weeks. Can refrigerate or freeze for longer shelf life.