spiced almond-coconut granola

My body asks for a vast variety when it comes to breakfast from sweet to savory, from hot to cold, solid to liquid. It always depends on the season and just what my body asks for. But boy, when there are granola days, this spicy almond-coconut granola is THE ONE! It’s crunchy, comforting and warming with the spices of cinnamon, cardamom and vanilla and a gentle, not overpowering sweetness of maple syrup. My husband Matt devours this crunchy spiced almond-coconut granola every day with fresh fruit, yoghurt and coconut milk!

Really guys, I have to make at least one batch a week (and I don’t even eat much granola!). When there are birthdays, holidays, weekend travels, or visits around the corner, I go in full-fledged Cereal Production Mode because all our friends go nuts for it! Oh, speaking of nuts, other than almonds, there are no other nuts or seeds in it. But with the coconut flakes the variety of dried fruits and the spices this granola is so rich in flavor that we don’t miss anything there. So, if you love nuts and seeds, go for it! Add sunflower, sesame, or pumpkin seeds, pecan nuts, or any other nuts of your liking. If you are not a fan of cardamom, just skip it and add a bit more of the cinnamon. And if you have a sweet tooth, go ahead and add more maple syrup. This is a basic recipe that you can modify and play with to tweak it to your liking.

Instead of just measuring the standard way with cups, use your bodies own measurement, a method my Oma Anna taught me: using handful and pinches ;-). This sensual experience of holding these gifts of mother nature in your hands is so satisfying. The feeling of abundance and lusciousness will fill you with so much gratitude. Give it a shot!

Have fun and let me know how this experience was for you. If you like this spiced almond-coconut granola, give it a thumb up, Pin it on Pinterest, Tag it on Instagram and share it on Facebook or shoot me an email at magdalena@handfulandapinch.com.

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spiced almond-coconut-granola (GF, V)

A crunchy, granola with coconut flakes and sliced almonds, warming cinnamon, the exotic spiciness of cardamom, a gentle hint of vanilla and the comforting sweetness of maple syrup

Course breakfast, gift from my kitchen, granola

Cuisine American, GF, Vegan

Keyword almond-coconut granola, gluten-free granola, granola, vegan granola

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12 servings

Ingredients

• 4 C GF rolled oats
• 2 handful organic coconut flakes
• 2 handful sliced almonds You can also use slivers of almonds or any other nuts you like
• 1 Tbsp. cinnamon, ground
• 1 1/2 Tsp. cardamom, ground
• 1 1/2 Tsp. bourbon vanilla powder if you don't have vanilla powder use 2 tsp liquid vanilla
• 3 Slow deep breaths in mindfulness
• 1/2 C coconut oil melted
• 3/4 C maple syrup I like the very dark strong taste (previously Grade B)
• 1 handful cranberries I prefer apple juice sweetened
• 1 handful yellow raisins
• 1 handful sour cherries
• 1/2 handful goji berries

Instructions

1. Pre-heat the oven to 300 F (130 C), or convection 275 F (115 C)

2. In a big mixing bowl add the GF rolled oats, measure with your hands and add the coconut flakes and sliced almonds, then cinnamon, cardamom and vanilla powder mix all dry ingredients mindfully and thoroughly with your hands. While mixing, recognize how different the ingredients feel between your fingers and enjoy the wonderful aroma of the spices. (If you are using liquid vanilla just add 2 Tsp. to the coconut oil/maple syrup mix).
   

   

3. In a small bowl whisk the melted coconut oil and maple syrup (and vanilla if using liquid extract) until they are fully combined 

   

4. With a spatula mindfully mix the wet ingredients into the dry ingredients until everything is coated well with the maple syrup/coconut oil mix. 

5. Take three deep breaths and enjoy the aroma of the spices mixed with the sweetness of the maple syrup and the softness of coconut oil.
   

6. Pour the granola on a baking sheet spread it evenly in a thin layer. If the layer is getting too thick, use two baking sheets and place the tray/s in the oven to bake. Check after 30 minutes, switch sheets back to front and continue baking for 15-20 more minutes until it is getting medium brown. Make sure the coconut does not burn!

7. While the granola is baking, mix all the dried fruits cranberries, yellow raisins, sour cherries and the goji berries in a bowl and set aside until the cereal is baked.

   

8. When you recognize the wonderful aroma of baked coconut and the spices filling your kitchen, take a deep breath and enjoy this comforting aroma. The granola is ready when the coconut shaves are slightly golden brown around the edges 

   

9. Pull out the tray and immediately mix the baked cereals with all the dried fruits then let everything cool. While it's cooling DO NOT stir that the crunchy clusters hold together. After the granola is fully cooled, fill it in your storage container.

10. Guten Appetit! 

Recipe Notes

For breakfast just take 1/2 C granola, add your favorite yogurt, milk, and fresh fruit. If you want to enhance it with essential fatty acids (omega-6) and alpha-linolenic acid (omega-3) sprinkle 1 Tbsp. hemp and/or chia seeds on top. And for more protein just add nuts, sunflower or pumpkin seeds.

 

TIP: You can easily double the recipe so when you are visiting friends just fill the granola in a cellophane bag as gift from your kitchen!