TWIST Eats: Cinnamon Coconut Granola a la Monica Metz

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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.

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My coconut-cinnamon granola has far less sugar and fat than grocery store brands, and there are no weird industrial ingredients or additives.

Plus, it’s delicious and transcends the cold cereal category altogether — it’s just like that fancy $8 small-batch granola you see in artisan bakeries, but at a fraction of the price. And, you get to trick it out just the way you like it.

This recipe makes enough for a quart sized jar of granola, plus enough leftovers for a little snack! It should stay fresh in the jar for several days, but believe me, it’ll be gone way before then.
— Monica

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.

Find the recipe here on Monica’s website. Or, download it in PDF Cinnamon Coconut Granola – Monica Spoelstra Metz.

 Add chopped nuts or dried fruit to your tasting

Add chopped nuts or dried fruit to your tasting

 Spread evenly on parchment paper

Spread evenly on parchment paper

Jennifer Pahl