Coconut Almond Granola for Happy Breakfast Ingredients for Coconut Almond Granola: 8 cups rolled oats 1/2 cup melted coconut butter or butter (preferably from grass fed cows) 1/2 cup melted coconut oil 1-1/2 cups fat yogurt 2 cups water 1/2 cup raw (You can also substitute with Grade B maple syrup) 1 teaspoon sea salt 1 teaspoon ground cinnamon 1 cup coconut sprinkles (unsweetened, dried shaved or grated coconut and 1/4 cup grade B maple syrup) 2 cups thinly sliced crispy almonds (buy already sliced) * The supplies: 1 Big bowl, 1 small bowl, a saucepan, 2 cookie sheets, parchment paper, and an oven that can be set to 200 degrees Farenheit. ON FRIDAY: Mix oats, coconut butter, coconut oil, yogurt, and water together in a large bowl. Pat down, cover with a plate, and leave on the kitchen counter for 2 days. Do not leave it longer than this or it will go bad. Make your coconut sprinkles: Mix 1 cup coconut with 1/4 cup maple syrup. Spread onto a parchment paper lined cookie sheet and dry in a 200 degree oven for or until crispy. Break apart and store in an airtight container until ready to use. Prepare the almond slices to make crispy almonds by pouring into a bowl, covering with filtered water, and lightly drape with a tea towel to keep the flies out. ON SATURDAY: Make your crispy almonds: Drain your soaking nuts, spread onto a parchment paper covered cookie sheet and dry in a 200 degree oven overnight or until completely dried and crispy.
Coconut Almond Granola for Happy Breakfast Ingredients for Coconut Almond Granola: 8 cups rolled oats 1/2 cup melted coconut butter or butter (preferably from grass fed cows) 1/2 cup melted coconut oil 1-1/2 cups fat yogurt 2 cups water 1/2 cup raw (You can also substitute with Grade B maple syrup) 1 teaspoon sea salt 1 teaspoon ground cinnamon 1 cup coconut sprinkles (unsweetened, dried shaved or grated coconut and 1/4 cup grade B maple syrup) 2 cups thinly sliced crispy almonds (buy already sliced) * The supplies: 1 Big bowl, 1 small bowl, a saucepan, 2 cookie sheets, parchment paper, and an oven that can be set to 200 degrees Farenheit. ON FRIDAY: Mix oats, coconut butter, coconut oil, yogurt, and water together in a large bowl. Pat down, cover with a plate, and leave on the kitchen counter for 2 days. Do not leave it longer than this or it will go bad. Make your coconut sprinkles: Mix 1 cup coconut with 1/4 cup maple syrup. Spread onto a parchment paper lined cookie sheet and dry in a 200 degree oven for or until crispy. Break apart and store in an airtight container until ready to use. Prepare the almond slices to make crispy almonds by pouring into a bowl, covering with filtered water, and lightly drape with a tea towel to keep the flies out. ON SATURDAY: Make your crispy almonds: Drain your soaking nuts, spread onto a parchment paper covered cookie sheet and dry in a 200 degree oven overnight or until completely dried and crispy.