Granola is expensive. How did I not realize this? Am I the only one that has been living in ignorance? I fell in love with a batch of it that I recently purchased on Tybee Island at a farmer’s market during our St. Patrick’s Day trip to Savannah, and have been addicted ever since. In lieu of having more shipped straight to my doorstep, I chose to make my own homemade version. After purchasing all of the ingredients I came to the conclusion that clearly I was a mad woman. It would have been just as cheap, and far easier to have just mail ordered the darn granola in the first place. It is truly a sin how much grocery stores charge for dried pineapple; it should be renamed “tropical dried gold of the islands.”
After spending a bloody fortune on ingredients, I tasted my own homemade concoction of nutty nirvana, and told myself in my best You Are Brilliant Self Voice, “You are never, I repeat never, buying granola again. In the future you will be a granola making machine, a granola baking aficionado, a master granola creator specialist.” My You Are Brilliant Self Voice is never wrong; I should really listen to it more often, instead of ignoring its rare yet usually genius bursts of enlightenment.
Even more recently, my You Are Brilliant Self Voice also whispered softly to me that I should try this granola on my favorite yogurt, which is Almond Coco Loco Chobani Flip. Oh my darling You Are Brilliant Self Voice, you truly are amazing; I’m so thrilled that we are friends. Homemade granola sprinkled over coconut yogurt, with a generous amount of honey roasted salted almonds and dark chocolate chunks swirled in, oh my, I don’t think summer breakfast could get any better. You Are Brilliant Self Voice, why did you whisper such clever words in my ear? Shout next time, so that I may clearly hear your wisdom.
On June 3rd, Chobani Flip is celebrating National Break You Make Day. They will be sharing posts in which bloggers have nominated people in their lives who deserve a break. My You Are Brilliant Self Voice started yodeling to me immediately upon hearing this news. It feels that my mother, otherwise known as Mom, is in need of a break. This past year has been rough on her, and through it all she has kept a beautiful smile on her face, and an optimistic view of life on even the darkest days. Who am I to ignore my You Are Brilliant Self Voice, which is so often right about these things? Mom, you deserve a break, so I’ll bring the granola if you bring the smiles. I’ll leave my You Are Brilliant Self Voice at home. There’s no need to share our “tropical dried gold of the islands” with it.
- 2 Cups Old Fashioned Oats (Not Quick Cooking)
- 3/4 Cup Sliced Almonds
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
- 4 Tablespoons Coconut Oil, Melted
- 1/2 Cup Grade B Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1/2 Cup Unsweetened Flaked Coconut
- 1/2 Cup Dried No Sugar Added Pineapple, Roughly Chopped
- Preheat oven to 350 degrees.
- In a large bowl, mix together the oats, almonds, cinnamon, and salt; set aside
- In a small bowl, mix together the coconut oil, maple syrup, and vanilla.
- Pour the wet ingredients over the dry, and mix well till thoroughly combined.
- Spread the granola out evenly onto a Silpat or parchment paper lined baking sheet.
- Bake for 10 minutes.
- Stir well, and then bake for another 10 minutes.
- Sprinkle the coconut flakes evenly over the surface of the granola, and then bake for an additional 5 minutes.
- Evenly distribute the chopped pineapple over the top of the granola, and allow the granola to cool completely on the baking sheet before storing in an airtight container.
- Using Grade B Maple Syrup will give more flavor to your granola.
- Feel free to use sweetened coconut or pineapple, but remember that your granola will have a lot more added sugar.
- Make sure to watch the granola very carefully, to prevent burning.
- This granola will last for several weeks, but you can also place it in the freezer for longer storage.
- Replace the dried pineapple with other types of tropical dried fruit.
- Use roughly chopped almonds or pecans in lieu of sliced almonds.
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