This granola recipe was inspired by a trip to Turks & Caicos, where I was lucky to spend a week over my holiday break. It was amazing to be surrounded by fresh local produce and spend time at the beach, swimming, snorkeling, sailing, paddle-boarding (!) and admiring the ocean. I’m a huge fan of anything with coconut, so when I got back I decided to experiment with some new granola flavors incorporating coconut flakes, dried banana, and another new favorite of mine, golden raisins! I hope you enjoy this recipe: it’s perfect by the handful or with cold almond milk and slices of fresh banana.
- 4 medjool dates, pitted, chopped, and soaked in 1/2 cup boiling water for at least 15 minutes
- 1/2 cup dried banana chips
- 1 cup large-flaked coconut (not desiccated/shredded)
- 2 cups rolled oats (certified GF if needed
- 1/2 cup quinoa flakes
- 1.5 tbsp coconut oil
- 1 tsp vanilla extract (or scraped seeds from 1 vanilla bean)
- 1 cup golden raisins
- 1/4 cup flax meal
- Preheat your oven to 350 F.
- After soaking the dates for about 15 minutes, mash them with the back of a fork, so that they begin to combine with the water.
- In a small saucepan over very low heat, combine the mashed dates, including the soaking water, with the coconut oil and vanilla. Stir until everything is evenly combined. Remove from heat.
- In a large mixing bowl, stir together oats, flax meal, and quinoa flakes and combine with wet mixture. Mix together with your hands or a wooden spoon.
- Spread mixture on a baking tray lined with parchment paper or a silpat. Bake for 15 minutes, then stir. Bake for an additional 10 minutes, then remove from oven and pour out onto a cool surface until fully dried.
- While the granola is baking, warm a large frypan over medium-low heat. Pour the coconut flakes in one even layer and stir frequently until toasted. Once toasted, remove from the pan and pour into a container. If you leave them in the pan they’ll continue to toast and can burn!
- Combine toasted coconut flakes, banana chips, golden raisins, and cooled granola in an airtight container. The granola stores well at room temp for several weeks.