The first thing this morning we were up and about to get ‘geared up’ for the snowy winter season… and…
We decided to prepare some coconut oil granola clusters as the best start for the season!
Coconut Oil Granola Clusters – Vegan & Gluten Free
- 3 cups quick oats
- ½ cup chopped almonds
- ½ cup ground almonds
- ½ tsp sea salt
- ⅓ cup maple syrup
- 3 tbsp. coconut oil
- ½ tsp vanilla
- Preheat your oven to 350 and line a baking sheet with parchment.
- Stir together the dry ingredients ( the first 5 ingredients ) in a large mixing bowl and set aside.
- In a small saucepan, over low heat melt together the coconut oil and maple syrup. Remove from heat and sit in the vanilla. Pour over the dry mixture and stir well.
- Spread onto the lined baking sheet and bake for five minutes. Remove from the oven, flip it over and bake for 5 more minutes.
- Remove from heat and cool completely. Break into clusters and enjoy with milk or even by the handful on their own.
The good thing about these crispy, chewy, golden clusters is that they are yummy and easy-to-digest.
So, make this excellent granola your forth meal and enjoy it!
Read these useful nutrition and other facts about the coconut oil as well:
The coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. Coconut oil can be extracted through “dry” or “wet” processing. This oil has various applications as food or in cosmetics. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification (spoiling), lasting up to 6 months at 24°C (75 °F) without spoiling.
The coconut oil contains a large proportion of lauric acid, a saturated fat that raises total blood cholesterol levels by increasing both the amount of high-density lipoprotein (HDL) cholesterol and high-density lipoprotein (LDL) cholesterol. Although this may create a more favorable total blood cholesterol profile, this does not exclude the possibility that persistent consumption of coconut oil may increase the risk of cardiovascular disease through other mechanisms, particularly via the marked increase of blood cholesterol by lauric acid. Because the majority of saturated fat in coconut oil is lauric acid, coconut oil may be preferred over partially hydrogenated when solid fats are used in the diet.
The coconut oil is commonly used in cooking, especially for frying, and is a common flavor in many South Asian curries. In recent years despite its high saturated fat content, virgin coconut oil has become popular and was described in a New York Times article as having a “haunting, nutty” flavor with a touch of sweetness, which works well in baked goods, pastries, and sautés.
Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionary goods. Hydrogenated coconut oil, or partially hydrogenated coconut oil, is often used in non-dairy creamers and snack foods, including popcorn. Hydrogenated coconut oil is sold in Australia under the brand-name Copha and is the main ingredient in Australian snacks such as Chocolate crackles and White Christmas. The smoke point of coconut oil is 177 °C (351 °F).
Precaution: Many health organizations advise against regular consumption of coconut oil due to its high levels of saturated fat (similar to that of animal fat) having potential to increase risk of cardiovascular disease.