Coconola

What do you get when you mix up crunchy, nutty & sweet ingredients and toast them until golden brown and fragrant??

Coconut granola or as we like to call it, Coconola!!

So easy to mix up a batch of homemade granola for a healthy snack

Measure out 1 1/2 cup of oats, 1 cup of shredded coconut, 1 cup of chopped pecans and 1 cup of Rice Krispies

For the wet ingredients, I’ve measured out 1/3 of a cup of agave nectar, 1/4 cup of coconut oil, 1 tablespoon of vanilla and a beaten egg white

Mix the first three ingredients in a large bowl and whisk until well combined

What is agave?

Agave is a succulent plant which produces a naturally sweet nectar. Agave nectar or syrup is a sweetener produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana

I prefer agave in this recipe because it lends a subtle sweetness without adding a lot of flavor.  If you prefer, feel free to substitute maple syrup or honey as a sweetener

Add in the dry ingredients and the beaten egg white and a teaspoon of cinnamon (not pictured)

Toss well and divide evenly amongst two sheet pans that you’ve lined in either parchment or silpat mats.  Spread out in a layer

Bake 10 minutes at 300 degrees and stir the mixture on each sheet

After another 10 minutes, stir again and switch the trays so they cook evenly

Bake 5-7 minutes more until the coconola is a toasty brown color and fragrant

Cool and serve over yogurt, with fruit, ice cream or just alone as a tasty, nutty, crunchy snack!

Store the coconola at room temperature in a covered container for 3-5 days

Enjoy!

Tools used to make this recipe

Mini Prep Glass Bowl

Pyrex Mixing Bowl

Reynolds Kitchens Parchment Paper

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZYLISS Quik Blend Whisk

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