When my sister said she was coming to visit this weekend, I asked her what foods I should get for her at the grocery store. Yogurt, hummus? Her response: can we make granola? Now, I’ve been pretty committed to Early Bird “Kiss My Oats” granola for the past year and haven’t seen much of a reason to stray. But, there are few things I love more than cooking with my sister (and in all honesty, I’ve had a sinking feeling that the reason I’ve been so in love with my store-bought granola is that it’s got a heavy dose of sugar). After a little bit of research, I combined a couple of recipes to create this one, which is sweet thanks to various forms of coconut and is so, so quick to make.
(PS follow me on Instagram to see all of my kitchen experiments. You can find me @laneycrowell — there are lots of recipes and meals on there that (due to me always being in a rush) never make it on to the blog).
10-minute coconut granola
1 large beaten egg white
3 cups old-fashioned oats
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped cashews
1/2 cup coarsely chopped almonds
1 1/2 cup unsweetened shredded coconut
1/4 cup sesame seeds
2 tablespoons coconut sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons (generous) salt
1/4 cup coconut syrup (or maple syrup)
1/4 cup melted coconut oil
1 cup assorted dried fruit (I used cranberries)
Preheat oven to 300°F. Combine all of the ingredients minus the dried fruit. I’m in love with the Cuisinart mini prep which made these nuts so quick to prep (like 30 seconds quick).
Spread out on a rimmed baking sheet. Bake, stirring every 10 min, until golden brown and dry. It took about 30 minutes in my oven. After it’s cool, add the dried fruit.
Serve with yogurt and berries.