Nutrishus: Lime Coconut Granola {Recipe ReDux}

Thursday, May 21, 2015

Lime Coconut Granola {Recipe ReDux}

With my recent post about health guidelines, I was also reflecting on how I'm a rule follower and a recipe user for the most part - which is one reason I joined the monthly Recipe ReDux challenge in the first place - to challenge myself in the kitchen. This month's challenge was: DIY Kitchen Essentials - What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.

I had quite a few ideas for this one - pancakes (I love pumpkin ones and will freeze a big batch), muffins (which I enjoy baking, but didn't really purchase in the past anyway), soup (we make a wide variety versus buying), chili (but my husband often makes it and it's never the same), pasta sauce (although we still buy it at times), so I landed on granola as it is a staple in our house these days. The most recent recipe I tried involved lentils, but I was inspired to use lime when I received my Food & Nutrition magazine in the mail and thus we have Lime Coconut Granola.

We make parfaits with fruit and yogurt as a quick, on the go breakfast or I sprinkle it on a smoothie for a smoothie bowl. It keeps well and is a staple that can easily be changed with just a few different ingredients which is also helpful for using up things that you have on hand.

Serves 4-6
Ingredients
1/2 cup large flake rolled oats
1/4 cup shredded coconut
1/2 cup nuts/seeds of choice (I used pumpkin seeds/pepitas, pecans, and walnuts), roughly chopped
2 Tbsp hemp hearts
2 Tbsp wheat germ
zest of a lime (~ 1 Tbsp)
1 tsp lime juice
1 1/2 Tbsp honey
2 tsp canola oil
1/4 cup raisins

Directions
1. Heat oven to 350F.
2. Line a pan with parchment paper.
3. Place coconut, nuts/seeds in a pan and lightly toast over medium low heat. Set aside.