I am of the opinion that the best thing about summer is frozen yogurt.
Yesterday me and my friend drove for 30 minutes to get some frozen yogurt, and it was worth every minute. If you live by Menchie’s, then I urge you all to go. Or any make your own frozen yogurt place for that matter.
The reason that I’m bringing up my trip to get frozen yogurt is because the toppings that I put on my frozen yogurt was ridiculous. I put sour candy, reeses pieces, peanut butter cups, mochi, and a lot of granola. As I was eating my frankly ridiculous frozen yogurt, I got to thinking that I haven’t made granola in forever. Also, granola and frozen yogurt taste fantastic together.
This granola is perfect topping for yogurt, both frozen and not. It is also great for shoving in your mouth by the handfuls. I have tried it out myself on many occasions. I guess my next project is to make some frozen yogurt to go along with this granola. However, I’m not sure this granola will last long enough for that..
This Coconut Vanilla Granola is one of my favourite granola recipes. Made with coconut oil and almonds, it makes perfect clumps.
- 2 cups rolled oats
- 1/2 cup shredded sweetened coconut
- 1 cup sliced almonds
- 2 Tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 4 Tbsp coconut oil, melted
- 1/2 cup golden syrup
- 2 1/2 tsp pure vanilla extract
Preheat the oven to 325˚F. Line a large baking sheet with a silicone mat or parchment paper and set aside.
In a large bowl, mix together the oats, coconut. almonds, sugar, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the coconut oil, maple syrup and vanilla.
Pour the wet ingredients over the dry ingredients, and mix until the oat mixture is fully coated.
Spread the mixture evenly onto the prepared baking sheet, and bake for 15 minutes. Remove from oven and stir. Bake for an additional 15 minutes.
Remove from the oven and let cool. Store in an airtight container for up to 2 weeks.