fter my last bounty of coconut goodies from ‘Coconut Collaborative’ I didn’t think I could get any better. Until….a box of samples arrived from the lovely Kiwi people on the other side of the globe at ‘Lovingearth‘. Theres nothing quite like the excitement of a DHL parcel sitting patiently outside your door when you get home especially when you know it contains delicious offerings. A mix of wonderful raw chocolate, raw ingredients and most importantly coconut based products, Lovingearth has an exceptionally focussed and wholesome philosophy. So apologies to the regular readers of ‘forage in the pantry.’ who know my love of coconut but it is indeed one of my favourites. So when I saw the coconut sugar, oil and a bounty of nuts I thought some cheeky granola was in order. Coconut-nut granola with some bitter cacao nibs to fuel the coldest or wettest of November London mornings.
I’ve used a range of Loving Earth’s ingredients here but sub in and out what you want and what takes your fancy.
Makes 1 batch
- 8 oz rolled porridge oats
- 4 oz mixed nuts (cashews, almonds, pecans, brazil…)
- 2 oz desiccated coconut
- 2 oz ‘Loving Earth Coconut Sugar’ (see here)
- 1 oz flaked almonds
- 1 tbsp ground cinnamon
- Pinch salt
- 2 oz ‘Cold Pressed Coconut Oil’ (see here)
- 1 oz honey
- 1 tsp vanilla extract
- 1-2 handful (or to taste) ‘Cacao Nibs’ (see here)
- Optional additions to add once baked and cooled. A handful of the following – cacao nibs, raisins, cranberries, gogi berries…
A little side note on some of these raw and new (for some) ingredients. I’ll admit, I didn’t have the faintest idea where coconut sugar actually came from until I headed over to the Loving Earth website. So I also recommend taking a look at their page on product info if you’re curious.
Coconut Sugar – made from the coconut palm blossoms believe it or not. From the sap of the cut flower buds! Nutritionally it has a naturally low Glycemic Index which means it releases energy slower in the body unlike honey etc. Its been used as a natural sweetener historically and has a rich toffee-like flavour which makes an amazing 1:1 swap in baking for another level of flavour. Try flapjack, coconut loaf or brownies as an example!
Coconut Oil – the pressed oil from the coconut meat itself!
Cacao Nibs – even better for you than dark chocolate and packed FULL of antioxidants. Cacao nibs are derived from cacao beans that have been roasted, separated from their husks, and broken into smaller pieces.
- Preheat the oven to 180°C and line a large baking tray with a sheet of parchment.
- Mix the oats, nuts, coconut, sugar, almonds, cinnamon and salt in a large bowl.
- Melt the coconut oil and honey in a large pan until melted fully and combined. Remove from the heat and add the vanilla.
- Pour the warm syrup over the oats and stir thoroughly to combine ensuring all the dry mixture is coated.
- Spread out evenly on the baking tray. use the biggest tray you can. You don’t want the granola to be in a thick layer – use two trays if needed.
bake for 20 minutes, giving it a good mix half way through.
- Once baked, leave to cool, untouched. Once cool it will crisp up and you can stir through your dry additional ingredients – cacao nibs and raisins here.
- Store in an airtight container and use to scatter over your yoghurt or fruit.