Coconut & Lime’s 5-year blogiversary contest has a deadline of today. So I better get this post up! I wanted to make Kiwi Sorbet, but I didn’t find inexpensive kiwis. It’s on the back burner for a day that I do.

I’ve been trying to perfect the breakfast granola I make. I love cold cereal, but it’s so expensive I prefer to make it. I think I originally based my recipe off of Amateur Gourmet’s recipe here, but I’ve changed it a bit in the past few months.

I thought that for the contest, I’d try adding some lime juice to give it a little zing, and thereby create a recipe with coconut and lime in it. I’m just a beginner at cooking, let alone creating recipes, but I think it worked out pretty well.The granola doesn’t taste like lime, but there is just enough other flavor to be different.

I thought I was being creative to add lime to breakfast, but then I noticed that Rachel herself just posted about coconut and lime waffles! Yum. I may have to try that next.

In the mean time, here’s my granola.

Coconut and Lime Granola

Ingredients:

2 cups rolled oats
1 cup sweetened coconut
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1 tsp lime juice
2/3 cup slivered almonds
2/3 cup raisins

Directions:

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper (or Silpat).

On a small baking sheet or in a counter-top toaster oven, toast almonds to desired toastiness.

In a large bowl, toss the oats, coconut, cinnamon, and salt.

In a medium bowl, stir together the oil, honey, brown sugar, vanilla, and lime juice. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for about 30 minutes, using a spatula to lift and flip the granola every 5 to 10 minutes. Let cool completely. Sprinkle the toasted almonds and raisins over the granola and use your hands to transfer it to an airtight container.

It will keep for one week.

Related posts:

1. Arroz con Crema
2. Cheddar Shortcakes
3. What We Ate (Week Ending June 20)
4. Chicken Pot Pie and Chicken Pot Pie Stew
5. Winnie-the-Pooh Chicken

Tags: Breakfast, oats

This entry was posted on Monday, June 15th, 2009 at 1:07 pm and is filed under yummy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.