Best Granola EVER

Note: italicized words "link" and "coconut granola" are links that may or may not appear to be links.

We get 5 lbs of oatmeal per month from the government food fairy and, as much as I like a warm bowl of oatmeal for breakfast, it's a lot to go through in a month. I know there are a multitude of ways to use oatmeal but my favorite tends to be sweet rounds of tastiness commonly called cookies (or biscuits for my foreign readers.) Unfortunately for me, and most of the rest of the world, this is not the best way to consume 5 lbs of oatmeal.

On to a new idea: Granola.

I've known a number of people that have made granola themselves, but my limited experience with the homemade variety had me convinced it wasn't worth the hassle. ...Until one day when I remembered the jar of coconut oil that my sister gave me for Christmas. Yes, coconut oil. Now, before I continue and before you start praying for my arteries, check out this link (not comprehensive, but makes my point...and if you still have doubts, google it yourself or talk to my sister Heidi who will tell you everything you (n)ever wanted to know about its benefit. Just kidding Heidi, I'm so glad you introduced us to coconut oil!)

My recipe was an adaptation of this Coconut Granola recipe. Being the first time I made it, I mostly followed the directions, and next time I will change a few things (mainly the sugar content which doesn't need to be as high as it is, though it's pretty awesomely tasty!)

I'll let you follow the recipe yourself, but in case you're interested, here are the modifications I made this time around:

- No oat bran (didn't have any)

- sweetened flaked coconut and used a bit more than a cup (that's what we happened to have)

- no almonds (don't know if Iain can eat them)

- light coconut milk (happened to be leftover from a Thai dinner a few nights before)

- all coconut oil instead of splitting it w/ veggie oil (Iain's allergic to soy)

- 1/2 cup brown sugar instead of maltose syrup

I also toasted the plain oats/coconut at 350 only until they were just a light honey color - about 10 min, stirring 1/2-way through; if you over-toast them they get very bitter. Also, because coconut oil has a low smoking temp (350) I didn't want to toast the final product for very long - 15 min stirring every 5 min when coated with the syrup. It comes out of the oven feeling soft and chewy, but crisps up beautifully when cooled (make sure to stir it once or twice when cooling so you don't find yourself with a huge rectangular granola brick).

The result: YUM. Yum. yum! Everyone in the house is a fan!

Modifications I would make in the future?

- unsweetened coconut flakes (sweetened is really delicious, but unnecessary)

- try cutting honey/brn sugar down to 3/4 cup total and then maybe 1/2 cup total if possible