Coconut Granola
"A quick, easy, and very delicious recipe that can be eaten for cold cereal, topping on yogurt or even for a snack. Because it does a better job that honey, I use part maltose syrup (purchased at Asian markets) to help bind the ingredients together instead of using all honey. Virgin coconut oil has many healthy properties and enhances the taste of the granola, but if that cannot be found you can substitute it with any other oil. Enjoy!"
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Barley | 1 cup cooked (157g) | 193 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Malt | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups quick-cooking oats
- 1 cup oat bran
- 1 cup unsweetened flaked coconut
- 3/4 cup chopped almonds
- 1/2 cup coconut milk
- 1/4 cup virgin coconut oil
- 1/4 cup vegetable oil
- 1/2 cup barley malt syrup or maltose syrup
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries