TWIST Eats: Cinnamon Coconut Granola a la Monica Metz
It’s the Pacific Northwest and we love our granola. I can eat it by the poundage. The only downside is that most store-bought granola is FULL of sugar, and the high quality ones from whole food ingredients are so darn pricey. Luckily, there’s a solution with this easy, delicious, and versatile recipe courtesy of Monica Spoelstra Metz.
As usual, I followed the recipe for the most part, but added in some chopped walnuts, chia seeds, and flax. Enjoy with milk, on yogurt, or by the handful. Let us know how you like it and what add-ins you used! Next time, I’m planning to add dried cherries, blueberries, or Vincent Family cranberries. Goji berries would be good, too! The combos are endless.