I love granola, always have, but it seems like it’s something that USED to be good for you, but is no longer. They add all sorts of sugar into them, and there is almost always wheat. One of my favorites is a vanilla almond macaroon granola, so, I thought I would make a healthier LIGHTER version of it.
If you can’t find puffed millet, puffed rice works just as well. OR you can just put another cup of oats.
I used coconut sugar because I’m crazy about it. If you have a different sweetener you prefer, you can certainly use that. For those of you who don’t know, brown rice syrup is sweet, but isn’t much more subtle than agave/maple/honey, it has more of a caramel taste to it. And stevia, that is really sweet, that’s why it’s only a few drops.
If you don’t have coconut butter, you can use almond butter, although it will give you a different taste. It is ALMOND Vanilla Coconut Granola though, so it will work just lovely!
Makes about 5 cups
1 c shredded unsweetened light coconut
1 c rolled oats
1 c puffed millet (you can use more oats if you would like)
1/4 c ground buckwheat groats or buckwheat flour
1/4 c ground flaxseed
2 TBS flaxseed
1 c almonds (I did threw it in my blender and pulsed it about 5-8 times)
1/2 tsp salt
1/4 c coconut sugar
2 TBS brown rice syrup
8 drops vanilla stevia
1 tsp vanilla extract
1/2 tsp almond extract
3 tbs coconut oil
5 tbs coconut butter
Preheat the oven to 325F
Combine ingredients down to (and including) the salt, in a large bowl and mix.
Next throw the rest of the ingredients in the blender and blend until smooth. Pour the mix over the dry ingredients in the bowl and make sure it’s mixed through out.
Once its mixed line a cookie sheet with foil and pour granola onto it. Make sure to get it evenly spread all over the pan. If your pan is large, you can use one, if it’s small you will have to use two (otherwise the bottom and top will get toasty while the middle won’t, and it will take longer to cook).