I’ve been switching up my breakfast routine.
Love you forever, Raisin Bran Crunch, but this girl is trying to be slightly less OCD.
For a while I was doing the overnight oats game, and loved it. Then I moved to steel cut oats, because Aaron ordered an entire case. He thought “steel cut” meant “superior version of regular oatmeal.”
He didn’t realize that you have to cook them for about 30 minutes to make them edible. And more importantly, that they can’t be used to make these cookies on a nightly basis. No harm, they’re good eats.
But now with the warmer weather coming, I don’t always want a hot breakfast. I’ve been doing a lot of smoothies (1/2 banana, ice, almond milk, peanut butter, spinach), but those don’t exactly feed a crowd so I made this granola for Easter brunch.
But then I ended up making a version of this quiche instead (being an indecisive perfectionist is literally the worst), so now the granola is MINE ALL MINE.
Coconut Almond Granola
1 cup chopped almonds
1 cup unsweetened flaked coconut
3 cups old fashioned oats
1 tsp honey
2 tablespoons coconut oil
2 tablespoons unsalted butter
1 tablespoon honey
pinch of salt*
Toss your almonds, coconut, oats, cinnamon, and salt.
*My almonds were lightly salted, so I didn’t add any extra salt. If you use salted butter, you probably won’t need to add any additional salt, either.
Melt together the coconut oil, butter, and honey, and drizzle over the dry ingredients. Stir until evenly combined. It’s still going to be relatively “dry,” we’re not looking for cookie-dough consistency.
Spread on a baking sheet lined with parchment paper and bake at 375 degrees for about 20 minutes until the edges are golden brown.
Allow it to cool completely, then break it up into chunks and store in an airtight container.
Serve with milk or yogurt and fresh fruit! It’s such a good combination of sweet and salty.
In other news, if you want some steel cut oats, please stop by my garage and pick up a can. I have 11 of them, first come first served!