Rolled oats are tossed with coconut and honey then baked in the oven until crispy and golden. Sliced kiwi gives this sweet granola a slightly tart fruit topping or try adding puréed banana and concoct this breakfast with the ultimate texture. This recipe comes to us from Trudy of veggie.num.num.
- 9 ounces rolled oats
- 3 1/2 ounces sweetened coconut, shredded
- a pinch salt
- 1/4 cup vegetable oil
- 1/2 cup golden syrup*
- 1/2 cup honey
- 3 1/2 ounces dates, chopped
- 1 kiwi, peeled and sliced
*golden syrup is made by refining cane sugar juice back into sugar. It can be found in the sweetener section of some grocery stores.
Preheat the oven to 300 degrees. Line a large baking tray with parchment or wax paper.
Combine the oats, coconut and a pinch of salt in a large bowl. Pour the oil and syrup or honey over the oat mixture.
Toss and stir well to combine all ingredients, making sure the oats and coconut are well coated.
Spread the oat mixture over the prepared tray evenly. Place in the oven for cook for 35-40 minutes, or until the granola is golden. While the granola bakes, toss it gently every 5-10 minutes, so that the oats cook evenly.
Add the chopped dates and toss to combine. Allow to cool before eating or storing, as the granola becomes crunchier as it cools. Serve topped with sliced kiwi and enjoy.