Granola with Whipped Coconut Cream
About 8 cups
You can sweeten this granola with honey or maple syrup. Whatever you choose, the whipped coconut cream (vegan, but in a triumphant way; scroll down for the recipe) is a nice finishing touch.
6 cups rolled oats
2 cups chopped nuts (walnuts, pecans, almonds, cashews, etc.)
1 cup shredded unsweetened coconut
1 teaspoon ground cinnamon, or to taste
1 ⁄ 2 cup honey, or maple syrup, or more to taste
1 cup raisins or chopped dried fruit
Whipped coconut cream for serving (optional)
Fresh berries for serving (optional)
1. Heat the oven to 350°F.
2. In a large bowl, combine the oats, nuts, coconut, cinnamon, and salt; drizzle it with honey or syrup. Toss well to thoroughly distribute the sweetener. Taste and stir in a little more to make the granola sweeter if you like.
3. Spread the mixture evenly on a rimmed baking sheet and put in the oven. Bake for 30 to 35 minutes, stirring occasionally to make sure the granola is toasting evenly. The browner it gets without burning, the crunchier the granola will be.
4. Remove the pan from the oven and add the raisins. Cool on a rack. The pan will still be quite hot, so stir the granola once in a while until it cools to keep it from burning in spots. Serve with the some whipped coconut cream and fresh berries if you like, or spoon it into a sealed container and store in the refrigerator; it will stay fresh for a couple months.
Whipped Coconut Cream
You’ll need one 13 1/2-ounce can of coconut cream or full-fat coconut milk (don’t confuse this with cream of coconut, a processed food that is sometimes used in cocktails). Refrigerate the can overnight. In the morning, turn the can upside down and open it from the bottom. Discard any coconut water that rises to the top, and scoop the very thick, firm coconut cream into a large, chilled bowl. Add up to 3 tablespoons confectioners’ sugar and/or 1 tablespoon vanilla extract if you like and beat with a whisk or an electric mixer until soft peaks form.