Granola was one of the recipes that was demonstrated at a cooking class I went to last night. The sample tasted so good with coconut milk yogurt so I made some today and made it into a fruit and yogurt parfait.
- 4 cups rolled oats or other whole grain flakes (I used Bob’s Red Mill 5 Grain Rolled Cereal)
- 1 cup wheat germ or oat bran (or 1/2 cup of each)
- 1/4 cup sesame seeds (optional)
- 1/3 cup honey or maple syrup (I used raw organic honey)
- 2 TBL coconut oil (I always used unrefined organic)
- 1 cup raisins or dried cranberries (Eden Organics has cranberries sweetened with apple juice instead of sugar) or a combination of both
- 1/2 cup chopped pecans (optional)
Preheat oven to 275 degrees F. Lightly oil two large baking sheets (I put some coconut oil on a small towel and rubbed it on the sheets).
Combine oats, wheat germ and sesame seeds in a large mixing bowl.
Combine the honey with the coconut oil in a small saucepan and heat on low-medium heat until the oil is melted and the mixture looks like it’s ready to pour easily. Remove from heat and immediately drizzle into the oat mixture, stirring constantly. Mix thoroughly until evenly coated.
Spread on the baking sheets and bake, stirring every 10 minutes or so for 20-25 minutes (I baked mine for a total of 25 minutes), or until golden brown.
Allow the granola to cool on the baking sheets, then stir in the raisins and/or dried cranberries and pecans.
When completely cool, transfer to jars and store at room temperature. Keeps 1 to 2 months in a cool, dry place.
To make the parfait, I cut strawberries and placed them in the bottom of my glass (yes, it’s a beer glass!) with blueberries then layered the granola, plain coconut milk yogurt, more berries, granola and yogurt, etc. I sprinkled a little unsweetened shredded coconut on top. This would be great as breakfast, a snack or even dessert!