One of our “Lenten Lunches” had to become a Lenten BRUNCH due to earlier time frame.     This nutless granola, with some homemade coconut yogurt, was a treat.
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Coconut Almond Granola
This is similar to my favorite granola, but I just took out all nuts and seeds. Increased the sweetness a bit though (1/4-> 1/2cup)
  1. Preheat oven to 300 degrees.
  2. Line baking sheet with parchment paper or silicone mat.
  3. Melt coconut oil in glass measuring cup in microwave. I add maple syrup to same measuring cup and heat a little more, just so liquid is easily stirred into dry ingredients later. Stir in salt, vanilla, and cinnamon.
  4. Put coconut flakes and banana chips in large bowl.
  5. Pour oil mixture into the coconut mixture. Mix well with a big spoon.
  6. Transfer granola onto baking sheet, arranging it in one even layer. Place baking sheet in the oven.
  7. Bake granola for 25-30 minutes until dry and golden (you want it crisp, but do not let it burn). Rotate the pan if the granola is browning unevenly.
  8. (JMM: I bake 15min, then toss, then second 15min to finish browning.)
  9. Place the pan on a cooling rack and let the granola cool completely – it crisps further as it cools.
  10. Once cooled, break the granola apart into whatever sized chunks you prefer. Store in an airtight container for up to 2 weeks.
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Written by juliemtravel