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Coconut Coffee Cake Granola

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Your house will smell like a buttery rich dessert as you pull the pan of this Coconut Coffee Cake Granola from the oven, when it is really full of fiber, nutrients, and protein! This naturally gluten free and vegan mix will satisfy that summertime yearning!

Ingredients

  • 1/2 cup quick oats (rolled oats would work, too)
  • 3 and 1/2 Tbsp. solid coconut oil, divided
  • 3/4 tsp. cinnamon, divided
  • 1 Tbsp. and 1 tsp. pure maple syrup or honey
  • pinch salt
  • 1 cup thick-cut rolled oats
  • 1/4 cup uncooked quinoa
  • 1/4 cup sliced almonds

Instructions

  1. Make the crumble: Blend quick oats in a small blender or food processor until a fine flour forms. Place oat flour in a small bowl.
  2. Melt 2 Tbsp. coconut oil, then add to oat flour. Add 1/4 tsp. cinnamon, 1 tsp. maple syrup, and a pinch of salt. Stir until clumps form. Set aside.
  3. Make the granola: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  4. Place rolled oats and quinoa in a small bowl. Stir to combine.
  5. Melt 1 and 1/2 Tbsp. coconut oil and add to the bowl. Add 1/2 tsp. cinnamon, 1 Tbsp. maple syrup, and a pinch of salt. Mix to combine. Make sure to coat the entire oat/quinoa mixture with the liquid.
  6. Pour onto prepared baking sheet and bake for 15 minutes, giving the mixture a stir every 5-10 minutes.
  7. After 15 minutes, add crumble and almonds, then return to the oven for an additional 15 minutes. Continue to stir every 5-10 minutes.
  8. Remove from oven and allow to cool at room temperature. I threw another pinch of salt on top as it came out of the oven because I like salty granola, but omit if you’d like. Mixture will crisp as it cools.

Notes

Recipe heavily adapted from <a href=”http://goo.gl/9I0NxC”>Sally’s Baking Addiction</a>.

Find it online: https://www.fooduzzi.com/2015/01/coconut-coffee-cake-granola/

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