Crunchy Coconut Vanilla Granola
This makes quite a large batch so don't be concerned about the quantity of butter, it gives the granola a lovely crunchy texture. You can also use coconut oil for dairy-free and replace the sugar with coconut sugar. Serve with fresh seasonal fruit (in our case papaya) and natural yogurt.
Ingredients
- 250 g butter or coconut oil
- 1/3 cup honey
- 1/3 cup panela Colombian unrefined cane sugar or raw sugar
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2 kg quick-cook rolled oats
- 1 coconut flesh removed and coarsely grated
- OR 2 cups dried shredded coconut
- 1 cup chopped nuts; almonds peanuts, brazil nuts, cashew nuts etc.
- 2 egg whites beaten
Instructions
- Preheat oven 140C
- Over a gentle heat melt the butter in a large saucepan. Add the honey and sugar stirring to dissolve. Once melted remove from the heat and stir in the vanilla and salt. Cool a little.
- In a large bowl combine the oats, coconut and nuts. Once the caramel is cool enough to handle pour over the dry mix along with the beaten egg whites. Use your hands to combine, scrunching the mixture together to make clumps. The mix will be quite sticky.
- Spread out the granola mixture onto two lined baking trays in an even layer. Bake for approx. 1 hour, switching the trays around several times and breaking up the larger clumps of granola as they cook. Once the granola is evenly golden remove from the oven. Cool completely on the trays before breaking up into smaller clumps and storing in a large airtight container.