I like to think of granola as a dressing for yogurt. As a longtime yogurt enthusiast, I can safely say my life has changed for the better when I found this recipe. All other granola I’ve tried simply pales in comparison — I cringe when I think of the lackluster, store-bought variety I used to stock up on that was loaded with added sugars. The only drawback of this recipe? It’s more than a little addictive. Once you try this salty-sweet granola, eating yogurt without it will just feel wrong.
People often consider granola to be a sweet, decadent topping. This isn’t wrong, per se, it’s just a limited conception of what granola can be. While granola certainly elevates yogurt to taste like a full-blown dessert, this one also has an unexpected tangy kick. The sea salt makes the granola taste a little more tart, giving it an unexpected taste probably unlike most other granola you’ve tried before. This recipe might also introduce you to several new ingredients — hi, coconut oil — which you’ll want to incorporate into future meals as well.
This granola pairs well with virtually any topping. Cut up a banana or some strawberries, sprinkle some coconut shavings, dried cranberries or even chocolate chips, and you have yourself a beautifully decadent, Instagram-worthy meal. Works well for breakfast, lunch, snack, and — why not — even a quick dinner.
- 2 cups quick oats
- 1 cup shredded coconut
- 1/2 cup walnut pieces (or nut of your preference – almonds and pecans work well)
- 1 teaspoon sea salt
- 1/2 cup coconut oil (melted)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cloves
- Preheat the oven to 250 degrees F.
- Combine all the ingredients in a large bowl. After mixing well, place the mixture onto a baking sheet and bake for 1 hour.
- Break up the granola with a fork and bake for approximately 15 additional minutes, if desired.
Thanks to All Recipes for the imagery!