vanilla-scented toasted coconut & cherry granola
this granola is toasted on a skillet instead of baked in the oven. it's crunchy, crumbly, and sweet, with the dried cherries adding a tart twist. above all, it's addictive, as any good granola is!
Ingredients
- 1 cup shredded, unsweetened coconut
- 1 cup pecan
- 1/2 cup walnuts
- 1/2 cup pumpkin seeds
- 1/2 cup dried cherries or as many as your heart desires
- 4 tbsp honey make sure it's liquid, melt if necessary in microwave
- 3 tsp pure vanilla extract
- 1 tsp cinnamon
- 1-2 tsp coconut oil for the pan
Instructions
- start by chopping up your raw nuts (pecans and walnuts), and throw them in a medium-sized bowl.
- add your shredded coconut and pumpkin seeds.
- toss the nuts and seeds in cinnamon, vanilla and honey (liquid-y honey is best, you can always melt it in the microwave for a few seconds if needed).
- heat up a cast iron skillet or preferred pan on stove-top over medium to medium-low heat, add 1-2 tsp of coconut oil.
- add in the granola mixture and stir continuously for 25 minutes-30 minutes, until it's golden brown and toasted. you don't want to turn up the heat too hot as it'll start to burn. while it's cooking, prepare a baking sheet by lining it with a piece of parchment paper.
- once toasted, turn out the granola mixture onto your prepared baking sheet, and spread out evenly to the edges of the sheet.
- allow to cool completely before breaking up into chunks and adding in your dried cherries. enjoy! keep an airtight container in the fridge for up to a week.