Coconut Almond Granola

I know. I'm a horrible, horrible blogger. 2017 has received a whoppin' 3-4 posts. So sad. Does it help if I say I've tried to cut back on computer time this year? What about deplorable internet speeds? Or how about the fact that my computer died back in April and I just got a new one? And the reason it took so long to even have it looked at is because we've had lots of travel and visitors and clients in that time. We also had a child with a broken foot--that limits mobility as a family, let me tell you. And we also have spent most of our summer in a remote mountain town so my husband can run his tour company's branch office. But honestly its the time being up here which really has motivated me to get back into sharing recipes with you (just been waiting on a computer, ha!). I've had to get out of my rut and find some variety in our cooking up here. Between high altitude, lack of good meat choices, a limited kitchen space, and electricity and water outages....well, you other expats for sure get the idea. So, I'm going to get started with my current go-to granola recipe. I know there are 3 or 4 on here already, but this one has been perfect for my summer. It tastes yummy and has a quick cook time. And I've loved all the summer days walking into either of my kitchens to watch it cooling in the sun.

Coconut Almond Granola
3 cups quick-cooking oatmeal
1/2 cup almonds, chopped
1/2 cup fine coconut (you can substitute wheat germ or almond flour for this)
1/4 tsp salt
1/4 cup honey
3-4 Tbs coconut oil
3 Tbs brown sugar, packed
1/4 tsp vanilla
1/4 tsp almond extract (or all vanilla)

Mix oats, almonds, coconut and salt in a large mixing bowl. In a smaller bowl or saucepan, melt together honey, coconut oil, brown sugar, and extracts. Pour over oats and mix until all the dry ingredients are coated.

Line a baking sheet with parchment or foil. Spread oats in an even layer on the pan. Bake at 350F (180C) for 5 minutes. Remove and stir (I use a chopstick!). Bake another 5-7 minutes--it will be a light brown, but it will crisp up nicely! Remove from oven and allow to cool undisturbed. Store in an airtight container or bag for up to several weeks.

Enjoy!

I love this granola topped with homemade plain yogurt, chia seeds, and a drizzle of Bosnian Slatko from whatever seasonal fruit I've made it with! 

Notes:
I have been buying the Bob's Red Mill coconut from iHerb. For other China people, the shipping is quite reasonable or free and comes quickly. You can also find coconut from baking supply sellers on Taobao. I buy Hainan coconut oil on Taobao and have always been pleased.

If you are an iHerb user, feel free to hook yourself and me up with discounts by using my Rewards code. VKW965 or follow this link.