My vacation to Hawaii a couple of years ago, inspired me to make this granola. My husband had a granola with coconut, almonds and oats, served over yogurt in a papaya fruit, and it became one of his favourite breakfasts. So when we got home from vacation, I had to recreate the granola. I make the granola in a wok on the stove, but you can easily make it in the oven.
- 1 tablespoon coconut oil
- 1½ tablespoon honey
- ½ cup coconut flakes
- 1½ cup quick oats
- ½ cup slivered almonds
- 1 sprinkle cinnamon
- ½ teaspoon vanilla paste
Heat the oil in the wok, and add the honey. Let the honey foam for a moment, and then add the rest of the ingredients. Keep stirring and cook until the granola turns golden brown. Pour the granola into a large pan or baking sheet and spread the granola out in an even layer, and let it cool. The granola crisp up while cooling. The more you stir during the cooling period, the more separated the granola gets.
If you want to cook the granola in the oven:
Preheat the oven to 350℉ (180℃).
Combine oats, almonds, coconut and cinnamon in a large bowl, and set aside.
Melt the oil and honey in a small saucepan, remove from heat, and add the vanilla paste. Pour over the oat mixture and mix until the oats are thoroughly coated. Spread the mixture in a thin, even layer on a baking sheet lined with parchment paper. Bake the granola for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 10 minutes more.
Remove from oven and place on a wire rack to cool. The granola crisp up while cooling. The more you stir during the cooling period, the more separated the granola gets.
Store the granola in a large, airtight container. It will keep for up to one month.
Serve the granola on yogurt with fresh fruit, or in a papaya.