So, I’m typing this on Sunday evening. I’ve painted my figure nails with Butter London nail polish (free of Formaldehyde, Toluene and DBP, the three harshest chemicals in nail polish); I just finished up a roasted veggie salad on home made gluten-free flat bread for dinner (recipe to come); I’m working on my vegan blog about homemade granola; aaand, I’m watching the Academy of Country music awards? Yeah… one of these things doesn’t belong. I feel like country music should go with beer swiggin’, not herbal tea sippin’.
I’d like to think Luke Bryant would find my “Blow Raspberries”-painted nails pretty sexy, though…
Anyway, this is my favorite, go-to granola recipes. I almost always have all the ingredients on hand, it goes together super fast and it goes with everything. Enjoy!
Almond Coconut Granola
recipe in Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin; found online at Spark Recipes
- 2 c. rolled oats
- 1 1/4 c. slivered almonds (you can use whatever almonds you have on hand. I prefer slivered because it provides a nice crunch)
- 3/4 c. unsweetened coconut (both shredded and flaked will work. I prefer flaked)
- 1 tsp of sea salt
- 2 TBSP safflower oil (or other high heat safe oil)
- 3/4 c. maple syrup
- 2 TBSP brown rice syrup (if you can’t find this, you can sub in agave or 2 more TBSP of maple syrup)
- 1 cup of dried cranberries (or any combination of dry you want. I like 1/2 c. dried cranberries and 1/2 c. apple-juice infused dried cherries. I bet pineapples would be tasty, too)
Directions
In a large bowl, mix almonds, coconut and salt.
In a small bowl, whisk safflower oil, maple syrup and brown rice syrup.
After baking, add dry cranberries (or other dried fruit) and mix again.
Allow to cool for about 30 minutes or so.
When cool, break up and store in an air tight container.
Makes about 6 cups or twelve 1/2 cup servings.
wickedvegan.com 
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