Mmm. I may be addicted to coconut oil. There are worse things in life, right?
I almost always keep a batch of homemade granola around these days, because well, when you’re like me and eat Greek yogurt at least once a day, you need something fun to top it with. I know you yogurt/granola folks know what I mean.
(case in point, via Instagram):
Quite often when I make granola, I rely on peanut butter as my “fat” of choice to add to the recipe. Occasionally, I grab canola oil. But lately, the only thing I want to add to my granola is… yep, you guessed it… coconut oil.
I had seen Courtney post a recipe for a similar granola awhile back, and knew I needed to give my beloved coconut oil a try in a batch of granola.
This granola is more “loose” than some other granola recipes (you won’t get big clusters of granola), but that is all made up for with the tropical flavor of the coconut oil. It is literally one of the best batches of granola I’ve ever made! I added chopped (lightly salted) almonds and a combination of dried cranberries and blueberries. It’s slightly sweet and subtly salty, but neither of the two is over the top.