Breakfast is, hands down, my favorite meal of the day. I'm so passionate about it that I've even added it to my Instagram bio. I can't resist a perfect pancake recipe, buttermilk waffles, and challah French toast–but those are generally designated for "weekend brunch" as they take a bit more time and a significant amount of effort.
Monday through Friday, I'm looking for something that comes together quickly, but still slightly satisfies my sweet tooth. I've tested quite a few homemade granolas, but I've managed to customize Cookie and Kate's "The Very Best Granola" to consistently be the best batch I've ever had. The recipe lives up to the hype, and I feel I've perfected it with my tropical-island-vacation-inspired additions: macadamia nuts and shredded coconut. It's sweet, salty, and somehow mysteriously disappears in three days every time I make it.
2 cups old-fashioned rolled oats
3/4 cup macadamia nuts
1 tsp. sea salt
1/4 tsp. cinnamon
1/4 cup coconut oil
1/4 cup maple syrup
1/2 tsp. vanilla extract
1/2 cup shredded, unsweetened coconut
- Preheat your oven to 350° F. Line a baking sheet with parchment paper.
- Mix oats, macadamia nuts, salt, coconut, and cinnamon in a large bowl.
- Melt the coconut oil and add to the dry mixture, then mix in the maple syrup and vanilla.
- Pour on to your prepared pan and use a large spoon or spatula to spread it in an even layer.
- Bake for 11 minutes, remove and stir. Bake for another 10-13 minutes until lightly golden (the granola will continue to cook when you remove it!).
- Let the granola sit undisturbed for 45 minutes. Break it into pieces, and store in an airtight container (it lasts for one to two weeks at room temperature!).
And if tropical flavors aren't your thing, might I suggest: