Cereal, probably one of the staples of an American breakfast. Growing up, one of my favorite cereals was always granola. I would eat it on its own, with fruit, or with milk. The problem with granola, and cereal in general, is most cereal is loaded with sugar and grains and those that aren’t taste like cardboard – definitely not part of a nutritious breakfast. Going AIP, cereal wasn’t something I expected to crave but I did. So I decided to take matters into my own hands and make some AIP Cereal. And thus birthed the AIP coconut granola.
This AIP Granola is easy, delicious, and versatile! It tastes like real cereal, no joke. Even my husband was impressed and he is a self-acclaimed cereal critic. This AIP Granola in coconut milk hits the friggin spot.
AIP Granola Ingredients
This AIP cereal has four ingredients. Yep, you read that right, FOUR: Fresh coconut, honey, cinnamon, salt and whatever dried fruit your heart desires. That is it my friends. I typically will throw this in the oven after I make coconut milk. I am going to make a shameless plug here, because if you have never made fresh coconut milk, you are MISSING OUT, big time. It pairs AMAZING with the AIP Granola.
Making your AIP granola without coconut pulp
To get coconut pulp you can buy a coconut and blend the meat into small pieces. If you don’t want to go through the process of peeling a coconut, many grocery stores sell fresh coconut already peeled in the produce section or the freezer aisle.
If fresh coconut isn’t an option, you can definitely use dried coconut, but you will want to make sure it is desiccated (basically chopped into tiny pieces). You can blend up your coconut into smaller pieces if it is in flakes. The smaller the pieces the coconut are the better it will make granola “clusters.” Before you use dried coconut make sure to soak your coconut in boiling water for 5-10 minutes and drain. This process helps the dried coconut to mix together better.
Mixing AIP Granola
Combining the ingredients
The prep for this coconut granola is super easy. Typically I make this granola after I make coconut milk so I have my “pulp” ready to be mixed. But if you are using dried coconut make sure to soak the coconut before mixing the granola, and use dessicated coconut for the best results.
In one bowl you will mix the coconut, honey, cinnamon, and salt. The coconut will start to clump together in the bowl. Make sure the ingredients are well incorporated. After the ingredients are mixed, spread the coconut granola thinly on a cookie sheet. I would recommend not using foil because the granola will stick to the foil.
Baking the Granola
Now for the easy part! Place the granola in the oven at 225 degrees and bake for about an hour stirring the granola every 20 minutes or so to get the granola evenly crispy.
After the granola comes out you can add toasted coconut chips and dried fruit. Some great AIP options are dates, raisins, golden raisins, or apricots. My favorite way to eat the AIP granola is with bananas, raisins, and home made coconut milk.
Coconut Granola (Paleo, AIP, Nut Free, Grain Free)
Ingredients
- pulp from one fresh coconut about 1 ¼ cup fresh or dried
- ¼ cup honey
- 1 tsp cinnamon
- 1 pinch salt
- ½ cup toasted coconut flakes
- ¼ cup dried fruit
Instructions
Mix the granola
- Pour coconut in large bowl
- Next add all other ingredients
- Stir until well incorporated
- Spread on sheet and bake at 225 degrees for about an hour, stirring every 20 min for about an hour.
- While granola is cooking, toast coconut flakes on medium low heat in a skillet for 5-6 min or until golden brown.
- Granola will begin to get toasted on the edges.
- Granola will seem soft when you remove it from the oven, but it will harden as it cools down.
- Once cool, add in fruit and toasted coconut.
- Store in an airtight container for 8-10 days.
Notes
- If you are not using coconut pulp soak coconut in boiling water for 5-10 min
- If it is not desiccated, put coconut into a blender and blend until it is almost a coarse meal
