Madeline's grandparents from Indiana arrived for a visit this week. It was lovely support to have in the midst of our coordination and response to Hurricane Mathew. With grandparents here to watch Madeline in the early morning hours, we made a big batch of Chewy Coconut Honey Granola to feed the early risers. This Chewy Coconut Honey Granola is our favorite here in Haiti. It is dead simple to make, and a fantastic balance between sweet and salty with a satisfying chew.
- 4 1/2 cups oats, old fashioned rolled
- 1 cup almonds, slivered or chopped
- 1 cup coconut, shredded & unsweetened preferably
- 1/3 cup brown sugar, dark
- 1/3 cup honey
- 1/3 cup oil, canola or olive oil
- 3/4 teaspoon salt, kosher
- 1 teaspoon vanilla
- Preheat oven to 250.
- Mix dry ingredients (oats, almonds, coconut, and brown sugar) until fully incorporated.
- Make a well in the middle of the dry ingredients and pour in honey, oil, vanilla and salt.
- Mix thoroughly and pour onto 2 sheet pans (clean up is much easier if you put down silicone baking sheets or parchment).
- Press mixture down firmly so that it forms a fairly solid even mass, this will help it to clump later.
- Bake for 1 hour and 15 minutes, rotate baking sheets half way through the bake time to ensure even browning. Note: I do not stir mine while it is baking in order to maximize the clumping.
- Remove from oven when your grains look golden brown (may be slightly more or less time then indicated depending on your oven).
- Transfer to a large bowl and add extra salt to taste if you like your granola on the salty-sweet side.
- Cool 10 minutes, pour into bowl, eat