Coconut Almond Macaroon Granola

holy yum! jessica over at how sweet it is was right, this tastes just like a macaroon cookie.

for some reason i am not crazy about traditional hot oatmeal or chilled overnight oats either. i eat them occasionally, but i don't love oatmeal. however, i still want to get the nutritional goodness of oats so i tend to eat a lot of granola.

i don't want all the sugar and fat from store bought granola so i am always looking for good granola recipes. i've had success with maple quinoa granola, chocolate granola, or chocolate chips granola bars - even oats in my apple granola crisp.  when i saw this macaroon granola i had to try it. as soon as i refilled my raw unsweetened coconut stash, i turned on the oven and mixed up a batch.

i highly recommend you do the same. if you like coconut and almond, you'll love this. mix it into some greek yogurt and you have a great high-protein breakfast. add a peach, and you're all set!

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Coconut Almond Macaroon Granola
(adapted from how sweet it is)

3 cups rolled oats

1/2 cup quinoa, rinsed well

1/4 cup ground flaxseed

1 cup shredded coconut

1/2 cup chopped almonds

1/4 tsp sea salt

1/2 tsp almond extract

3/4 tsp vanilla paste (or 1 tsp vanilla extract + scrapings from 1/2 vanilla bean)

1/4 cup honey

1/2 cup coconut oil, liquid

1/4 cup coconut butter, melted

preheat oven to 375 degrees F.

mix together dry ingredients (oats through salt) in a large bowl. in a separate bowl (i used a large measuring cup) whisk together remaining wet ingredients (almond extract through coconut butter). pour wet ingredients over dry and stir well to combine.

spread out onto parchment or silpat lined baking sheet. bake for 25 minutes, stirring every five minutes to prevent burning. let cool completely and store in airtight container.