I have an intense obsession.
Coconut, in all forms, is my kryptonite.
I can’t contain myself around it. And I like it that way.
If you love macaroons, you will adore this granola.
I promise that it tastes just like a macaroon. Maybe it even tastes better.
My lack of self control around granola is despicable.
Scratch that – it’s nonexistent.
Coconut + granola in one? I’m screwed.
Last night, I found myself elbows deep in macaroon granola. Moping around in my elastic-waistband pants, I shoveled handfuls from the pan to my mouth. Then I proceeded to watch a Jersey Shore marathon, make 3 more batches of granola, clean our bathrooms with a toothbrush and dream about spray tans.
I’m not sure what that means, but please send help.
And some wine, too. I think it will go great with the granola.
2 cups rolled oats
1/4 cup wheat germ
1/4 cup ground flaxseed
1 cup shredded coconut
1/2 cup chopped almonds
1/2 teaspoon sea salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
contents of 1/2 vanilla bean
1/4 cup honey
1/2 cup coconut oil, liquid
1/4 cup coconut butter, melted
Preheat oven to 375.
In a large bowl, combine oats, flax, wheat germ, coconut, sea salt and almonds. In a separate bowl, combine coconut oil with honey and extracts. Add oil mixture to oat mixture and stir until moistened. Add scraped vanilla beans and coconut butter, mixing thoroughly.
Lay on a baking sheet and bake for 20 minutes, flipping every 5 minutes, or until golden brown and toasty.
If you need me, I’ll be at the mall buying bigger jeans.
With a snack-bag full of granola.