Mad as a Hatter Coconut Currant Granola
If the Mad Hatter were to have granola at his tea party, it would be the granola that I made on Wednesday! It’s toasty, nutty, crunchy, a little luscious, and coconutty and fruity to boot!
As I was perusing the bulk section of my local co-op earlier this week, I was astounded by some of the ingredients in the granolas. “Why is there all this sugar and cornstarch and nonsense in here? And also why is this stuff so expensive?” I asked myself. Then it hit me: I’d make my own!
A few ingredients and dollars later I had all of my ingredients assembled for my first home made granola excursion! I decided on the flavors of coconut and currants also via my co-op’s bulk section. I wanted to incorporate some of the traditional elements of a granola but with a little bit of a twist. The result was a sweet, salty, crunchy, and delicious concoction that I just couldn’t wait to eat for breakfast! I used a blend of several nuts and grains to add in a good punch of nutrition to get Maddie and me going in the AM!
2 cups rolled oats (not the instant kind!)
2/3 cup whole raw or untoasted almonds
1/3 cup dried currants
1/4 cup flax seeds
1/3 cup buckwheat groats
1/3 cup dried unsweetened coconut flakes
1/3 cup coconut oil
2 tablespoons agave nectar
dash of cinnamon
couple pinches of salt
In a large mixing bowl, combine all of the dry ingredients. Combine the agave and coconut oil separately, then mix to incorporate, coating all of the dry ingredients evenly. Spread the mixture evenly across a lightly greased cookie sheet. Bake at 350 degrees (Fahrenheit) for 10-15 minutes or until lightly browned.
Serve with your favorite vegan yogurt or nut milk!