The Granola Diaries. Coconut Macaroon.

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Macaroon Granola 1

This granola was a happy accident. I only have a couple weeks left at school so I was using up some oats and other granola ingredients I have laying around. It started as an everything-but-the-kitchen-sink kind of deal, and ended up tasting like a coconut macaroon. No complaints form me. It’s nutty and honey-y and coconut-y and everything anyone would ever want in a granola.

 Macaroon Granola 2

Pro tip: If you put anything in a mason jar and then on a wood pallet, it looks 100x more cool. Literally anything. Now you know.

 Macaroon Granola 3

I think a big part of this resembling a coconut macaroon is the fact that the coconut kind of covers everything, so save it to add last. I may or may not have forgotten to include it at first and that’s why it was added last for me. Whatever. It works.

Here’s how its done:

1 cup chopped pecans

1 cup chopped almonds

1 cup chopped walnuts

1 cup oats

1/3 cup coconut oil

1/4 cup honey

1 tsp cinnamon

a dash salt

1/3 cup flaxseeds

1 cup unsweetened coconut

Preheat oven to 300 degrees F. Stir together nuts, oats, cinnamon, and salt. Melt honey and coconut oil together in the microwave (about 1 minute) or on the stovetop. Pour honey/coconut oil over nut mixture and stir to combine. Add coconut and flaxseed. Bake on a lined baking sheet for 10 minutes. Stir and bake for just 5 more minutes. For bigger chucks, let cool without stirring. Store in an airtight container.

Macaroon Granola 5

Hugs,

Megan

*Linking up with Eat, Drink, & Be Mary for Delicious Dish Tuesday.

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