This Granola was one of my first ‘signature’ recipes. During our years living in community and serving with YWAM we have had many people come through our home… countless numbers of them have asked for the recipe and taken it back to their own homes and communities.
I love how friends have added their own flair to it and it’s become known as the ‘CommunityEats’ granola. I once had a $100 ‘tip’ left in the granola jar after a friends husband tried it… I really must be good! hehe
This is my favorite granola recipe. You can vary the nuts and seeds you add, mine changes every few months as I get a new idea to try out. Below is the basic recipe, with my latest add-ins. I like to make a quadruple recipe… and store it on the kitchen counter in a big jar with a pretty ribbon.
I took the pictures for this recipe when we were living in South Africa, where I taught the girls from a visiting DTS outreach team who to make it. We had the best time, talking, cooking, and taking pictures! Its amazing to raise up the next generation of mothers! And what beauties they are!
2 cups gluten-free rolled oats
1/2 cup desiccated coconut (or flaked coconut)
1/2 cup diced pecans (my add-in for today!)
3 tbsp coconut sugar (or raw sugar)
1/2 tsp sea salt
3 tbsp coconut oil (or grass-fed butter)
1/4 cup honey or maple syrup
3 tbsp water
2 tsp vanilla extract
Optional Add-In Ideas:
In a large bowl, mix together rolled oats, coconut, pecans, and sea salt.
Melt together in a saucepan the coconut oil, coconut sugar, honey, water and vanilla extract.
Pour this over the dry mix and stir really well.
Then spread on a baking sheet and bake in the oven for 1 hour at 275.F (130.C), stirring every 15 minutes.If cooking multiplied batches, make sure you rotate the trays every time you stir... for even browning!
My favorite way to eat it is with greek yoghurt and blueberries!