With rich coconut milk for a tropical burst in every sip, the cocktail is rimmed with toasted coconut for the ultimate summer drink.

Just like my Tropical Rum Slushie, this margarita is one of the most refreshing cocktails for a hot Summer day.

This coconut margarita is a tropical twist on the classic margarita

While I love a classic margarita, this creamy twist is so divine in the Summertime! The coconut milk pairs well with the lime juice for a tropical sip everyone will enjoy.

You can easily make variations to make this cocktail sweeter or up the lime flavor with lime zest. Plus, a gorgeous toasted coconut rim takes this drink up a notch too!

Why you’ll love this recipe

• Simple: You only need 4 key ingredients to make this refreshing cocktail.
• Unique: This coconut margarita is a creamy twist on a classic margarita recipe!
• Make it for a crowd: Follow my instructions below to make a pitcher of margaritas to serve 6-8 people.

Ingredients needed for this coconut margarita recipe

Tequila: Use a high-quality tequila blanco (silver) tequila which has a crisp, clean taste that pairs lovely with the creamy coconut milk.

Coconut milk: While many recipes use coconut cream, I love to use canned coconut milk for a less sweet margarita. You still get the creaminess of the coconut milk but the other margarita flavors can shine through better.

Lime juice: Fresh squeezed lime juice is key to a great margarita; fresh limes only!

Orange liquer: I prefer to use cointreau or gran marnier.

Optional ingredients for this cocktail

Toasted coconut: A toasted coconut rim brings extra flavor to this drink!

Lime wedges: I love to serve this drink with a lime wedge or lime circle as a nice colourful garnish.

Lime zest: Freshly grate lime zest over the top of the cocktail for more lime flavor.

How to make the toasted coconut rim

Add shredded coconut to a small frying pan and place over medium-low heat. Cook, stirring occasionally, until the coconut becomes fragrant and starts to turn golden brown. Remove from the heat and put the toasted coconut on a small plate to prepare to rim the glass.

Mix the Margarita

To a cocktail shaker add a handful of ice along with the tequila, full fat coconut milk, fresh lime juice and triple sec. Put the top on the shaker and shake vigorously for 20-30 seconds, until the shaker is quite cold. Set aside.

If you don’t have a cocktail shaker, a mason jar with a lid can work too. In this case, you might want to use a small sieve to strain the margarita through after it’s been shaken.

Strain, garnish and serve

Brush honey or agave along the rim of the cocktail glass (or a bit along the side for a unique decoration). Then dip the rim of the glass (and/or side of the glass) into the toasted coconut, sort of turning the glass to adhere the coconut. 

Serve on the rocks: Add a handful of ice to the prepared cocktail glass and strain the coconut margarita into the glass.

Straight-up: Strain the coconut margarita directly into a low cocktail glass or even a coupe.

Variations and substitutions to customize the margarita recipe

For a sweeter margarita: If you prefer a sweeter margarita, add 1/2-1 ounce agave or 1/2-1 ounce of simple syrup.

Add some heat: Rim the cocktail with a combination of toasted coconut and Tajin (a spicy spice mixture) for some extra heat. The combination of spicy and sweet is divine!

Orange liqueur: I prefer to use cointreau or gran marnier but in a pinch you can use triple sec.

Extra coconut flavor: For extra coconut flavor add 1 ounce more coconut milk.

For a stronger drink: Swap the amounts of tequila and coconut milk. So, use 3 oz tequila and 2 oz coconut milk.

How to make a pitcher of coconut margaritas

This margarita recipes makes 1 cocktail. So, you can times this recipe by how many people you want to serve.

I generally like to make a pitcher that serves 6-8 people. To make this margarita for a crown, add the following to a large pitcher and still well to combine.

• 24 oz full fat coconut milk from a can
• 16 oz tequila
• 4 oz fresh-squeezed lime juice
• 4 oz cointreau or gran marnier (or substitute triple sec)

You can add the toasted coconut flakes to the rims of your glasses ahead of time so all you have to do is stir the coconut margarita, add ice to the prepared glasses and pour the margarita into the glasses.

What should I do with the leftover coconut milk?

If you don’t use up the coconut milk, it can be stored in an airtight container or glass jar in the fridge for 3-5 days. Some other ways to enjoy the leftover coconut milk:

• Add to smoothies with your favourite fruit (like my mojito smoothie recipe)
• Add to overnight oats for a creamy twist
• Make coconut rice by replacing half of the water with coconut milk
• Pout the coconut milk into an ice cube tray, freeze and store the coconut milk cubes in the freezer for use in smoothies or soups

Perfect appetizers and main dishes to pair with this margarita

• Easy Cauliflower Tacos
• Cheesy Jalapeno Popper Puff Pastry Cheese Twists
• Easy Chili Lime Baked Salmon with Mango Salsa
• Spicy Turkey Burgers with Dill Slaw
• Mini Chicken & Waffles Bites with Hot Honey
• Easy and Delicious Grilled Chili Lime Chicken Thighs

FAQs

More summer cocktails to make from the blog:

• Refreshing Watermelon Mojito Cocktail for Summer
• Strawberry Bourbon Smash Cocktail with Fresh Basil
• The Best Peach Whiskey Smash Cocktails for Summer

Print

The Easiest Coconut Margarita Recipe (with coconut milk)

Enjoy a creamy twist on a classic cocktail with this easy 4-ingredient coconut margarita, featuring rich coconut milk for a tropical burst in every sip.

Servings 1 drink

Author Jess

Equipment

• cocktail shaker
• lime juicer

Ingredients

For one margarita

• 3 oz full fat coconut milk from a can (for extra coconut flavor add 1 ounce more coconut milk)
• 2 oz silver tequila
• 1/2 oz (1 tbsp) fresh-squeezed lime juice
• 1/2 oz (1 tbsp) cointreau or gran marnier (or substitute triple sec)
• ice cubes

Garnishes (optional)

• lime wedges and/or lime zest
• honey or agave
• toasted shredded coconut (use about 1/4 cup sweetened shredded coconut)

Instructions

• To garnish the rim of the cocktail glass, toast sweetened shredded coconut in a small pan over medium-low heat until starting to turn golden brown, stir occasionally.

  Add the toasted coconut to a plate and spread into an even layer. Brush honey or agave along the rim of the cocktail glass. Then, dip the rim into the toasted coconut, sort of turning and swirling to adhere the coconut to the rim of the glass. Set aside.
• To a cocktail shaker add a handful of ice along with the tequila, full fat coconut milk, lime juice and triple sec. Put the top on the shaker and shake vigorously for 20-30 seconds, until the shaker is quite cold.
• Add some ice to the prepared cocktail glass and strain the coconut margarita into the glass, garnish with a lime wedge or fresh lime zest and enjoy!

Notes

• See the full blog post above for tips, tricks, variations and how to make a pitchers of these coconut margaritas.

 

The post The Easiest Coconut Margarita Recipe (with coconut milk) appeared first on Cooking in my Genes.

Simply made in one bowl, this cake combines sweetened coconut, carrots and warming cinnamon for a truly delightful bite.

If you love a traditional carrot cake recipe, this coconut carrot cake is a nice way to upgrade on those flavours!

A light, single layer cake that’s perfect for any Springtime day.

Carrots and sweet coconut pair so well together making this a flavorful cake! The coconut brings a lovely sweetness to the cake, while the carrots make this a moist carrot cake. And warming cinnamon and nutmeg are just the right spices to bring all the flavours together.

And you can’t forget the homemade cream cheese frosting! Just like my apple cake with cream cheese frosting, it’s easily made by just stirring a few ingredients together, It’s truly my favorite frosting!

This is truly the BEST dessert to whip up for any gathering! Whether it’s Easter, Mother’s Day or any special occasion, this cake will delight everyone.

Just one bite of this cake and you might already know you’ll need a second piece! I think this is the best carrot cake recipe.

Why you’ll love this simple cake

• This is a simple one-bowl cake that’s easy to make!
• It’s perfectly delicious.
• You don’t need to use a mixer with a paddle attachment, hand mixer or anything fancy to make this cake.
• It has lots of carrot and coconut flavor!
• Easy to make ahead for any gathering, whether it’s brunch or a dinner party.

Ingredients needed to make this easy carrot cake recipe

Sweetened Shredded Coconut: This cake is filled with sweetened shredded coconut for the perfect touch of sweetness! It also adds to keeping the cake moist.

Carrots: A classic ingredient in a carrot cake, you’ve got to have shredded carrots of course! The fresh carrots keep this cake moist.

Greek Yogurt: Make sure to use a plain full-fat / whole milk greek yogurt in this cake.

Unsalted butter, sugar & eggs: The base wet ingredients of this cake include unsalted butter, white sugar and eggs.

All Purpose Flour, baking powder & salt: The base dry ingredients of this coconut carrot cake are classic cake ingredients of flour, baking powder and salt.

Cinnamon & Nutmeg: Warming spices of ground cinnamon and ground nutmeg round out the flavours of this cake and are classic carrot cake flavours.

Cream Cheese Icing: softened cream cheese, icing sugar (powdered sugar) and vanilla extract is all you need to make the icing.

Step by step process to make this coconut carrot cake

Step 1: Pre heat the oven to 350F. Line a 9×9 inch pan with parchment paper, long enough to line the bottom of the pan with extra hanging over the sides. Spray the parchment paper with your favourite cooking spary OR grease well with butter.

Step 2: Shred carrots on the large side of a cheese grater. Set aside the shredded carrots.

Step 3: In a large mixing bowl, whisk together melted butter, eggs and sugar until combined.

Step 4: Then whisk in the greek yogurt and vanilla extract until fully combined.

Step 5: Switch to a spoon and stir in the sweetened shredded coconut. Then add the flour, baking powder, ground cinnamon, ground nutmeg and salt and stir until combined to create the cake batter.

Step 6: Finally stir the grated carrots into the cake batter.

Step 7: Then, add the cake batter to the pan and pat down to make sure it’s spread out to all the corners.

Step 8: Bake for 35-40 minutes or until a toothpick comes out clean and the edges are golden and pulling away from the sides of the pan. Leave the cake in the pan to cool. Once cooled, move to a plate and make the icing.

Step 9: To make the icing, microwave the cream cheese for 10-20 seconds until warm and quite soft. To the cream cheese add 1/4 cup plus 2 tbsp icing sugar and vanilla extract and stir until smooth.

Step 10: Once the cake is cooled, frost just the top of the cake and then top with additional shredded coconut if desired. Alternatively top th ecake with toasted coconut flakes for a beautiful presentation.

Step 11: Cake can be stored at room temperature, covered, for up to 3 days.

Expert tips

• Make sure you shred the carrots at home for this cake. I do not recommend use pre-packaged shredded carrots as they can be very dry and will not impart any moisture to the cake.
• Top the cake with shredded coconut or go the extra mile by toasting shredded or flaked coconut for a beautiful presentation.
• Make this carrot coconut cake one day ahead of time and wrap just the cooled cake in parchment paper then plastic wrap. Store at room temperature and frost before serving. Alternatively you can bake the cake, let it cool and then frost and store at room temperature to enjoy the next day.

Common questions

Can I use unsweetened coconut instead of sweetened?
I recommend using sweetened shredded coconut in this recipe as it adds to the overall flavour profile and helps keep the simple coconut carrot cake moist. Unsweetened shredded coconut is a bit more on the drier, less sweet side so it can affect the taste and texture of the cake slightly.

Can I make this cake ahead of time?
As this cake sits, it gets even better so making it one day ahead of time is perfectly fine. Make the cake; let it fully cool; and then ice it with the cream cheese frosting.

What if I want to make this in a round pan?
I have not tested this cake in a 9-inch round pan. A 9-inch round pan holds less volume than a 9-inch square pan so you risk the cake taking longer to bake and/or the cake over-flowing if using a round instead of square pan.

Storage

This cake can be stored at room temperature, covered, for up to 3 days since this cake tastes even better as the flavours meld together.

More simple and delicious cake recipes from the blog:

Apple Cinnamon Crumble Cake

Rhubarb Cake

The Best Dark Chocolate Cake

Print

Simple Coconut Carrot Cake with Cream Cheese Frosting

A delicious one layer Simple Coconut Carrot Cake made with sweetened coconut and carrots. Topped with a delectable cream cheese frosting!

Course Dessert

Cuisine American

Keyword carrot cake, coconut cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 -12 slices

Author Jess

Ingredients

• 1/2 cup unsalted butter, melted
• 2 eggs
• 2/3 cup granulated sugar
• 1 cup whole milk greek yogurt
• 2 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup all purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/4 cups shredded carrots about 3 carrots

Cream Cheese Frosting

• 1/2 cup cream cheese, softened
• 1/4 cup icing sugar
• 2 tbsp icing sugar
• 1 tsp vanilla extract

Instructions

• Pre heat the oven to 350F. Line a 9x9 inch pan with parchment paper, long enough to line the bottom of the pan with extra hanging over the sides. Spray the parchment paper OR grease well with butter.
• Shred carrots on the large side of a cheese grater and set aside.
• In a large bowl, whisk together melted butter, eggs and sugar.
• Then whisk in the greek yogurt and vanilla extract.
• Switch to a spoon and stir in the shredded coconut. Then add the flour, baking powder, ground cinnamon, ground nutmeg and salt and stir until combined.
• Finally stir in the shredded carrots.
• Then, add the batter to the pan and pat down to make sure it's spread out to all the corners.
• Bake for 35-40 minutes or until a toothpick comes out clean and the edges are golden and pulling away from the sides of the pan.

  Leave in the pan to cool. Once cooled, move to a plate and make the frosting.
• To make the frosting, microwave the cream cheese for 10-20 seconds until warm and quite soft. To the cream cheese add 1/4 cup plus 2 tbsp icing sugar and vanilla extract and stir until smooth.
• Frost the cooled cake and then top with additional shredded coconut if desired.
• Cake can be stored at room temperature, covered, for up to 3 days.

Notes

• Make sure you shred the carrots at home for this cake. I do not recommend use pre-packaged shredded carrots as they can be very dry and will not impart any moisture to the cake. 
• Top the cake with shredded coconut or go the extra mile by toasting shredded or flaked coconut for a beautiful presentation.
• Make this carrot coconut cake one day ahead of time and wrap just the cooled cake in parchment paper then plastic wrap. Store at room temperature and frost before serving. Alternatively you can bake the cake, let it cool and then frost and store at room temperature to enjoy the next day.

The post Simple Coconut Carrot Cake with Cream Cheese Frosting appeared first on Cooking in my Genes.

By now you may have realized that I LOVE breakfast and thoroughly enjoy baking breakfast goodies.

When Sam (from Sugar and Sam Blog) and I got together to bake our second creation using Rogers Foods products, it didn’t take us long to decide on our recipe. It went a little something like this:

‘Have you ever wanted to make breakfast cookies!?’

‘All of the YES!’

And so our Banana Coconut Breakfast Cookies recipe was born! Filled with a ton of delicious breakfast ingredients including bananas, toasted coconut, and Rogers Foods Granola and Oats. The recipe is easy to whip up in the morning and fill your house with that homemade, baked cookie goodness that you can eat for breakfast!

Total time: 1 hour
Servings: 20-24 cookies
Equipment: baking sheet, parchment paper

Ingredients:

3 bananas, mashed
1/3 cup unsweetened applesauce
1 egg
1 tsp vanilla
2 tbsp honey
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sweetened coconut, toasted
2 cups, Rogers Porridge Oats & Ancient Grains
1 cup Rogers Large Flake Oats
1/2 cup dried cranberries
1 cup Rogers 5 Grain Granola Hazelnut Honey Blend

Instructions:

Set your oven to a low broil, spread the coconut out on a baking sheet and toast 2-3 minutes or until golden brown. Once toasted set aside.

Pre-heat your oven to 350F and prepare a baking sheet with parchment paper.

Mash the bananas in a bowl.  To the bananas stir in the applesauce, egg, vanilla and honey and mix well.

Next, add in the baking powder, baking soda and salt and mix well.

Then add in the toasted coconut, porridge oats & ancient grains, regular oats, dried cranberries and granola.

Scoop out the dough about 2 tablespoons at a time and place on your parchment lined baking sheet, keeping about 2 inches in between each cookie.

Cook’s Note: You can also use an ice cream scoop for the cookie dough – one scoopful per cookie.

Press down slightly on each cookie to create a disc shape before placing the cookies in the oven to bake.

Bake for 15 minutes or until the cookies are slightly golden brown, then remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 2-3 minutes.   Then remove the cookies to a cooling rack.

Store these cookies in a sealed container for up to 5 days. You can also freeze them after they have cooled and take them out as you wish – they should last about a month.

It’s been so much fun baking with Sam and getting to know her more! She is lovely, sweet and always has you laughing about something. I’m sure we’ll be collaborating in the kitchen again in the future and if you missed our first recipe we created together, go check out our Almond Butter Squares (another baking win!)

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Rogers Foods for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Banana Coconut Breakfast Cookies appeared first on Cooking in my Genes.

Sam from Sugar & Sam Blog and I collaborated in the kitchen for this recipe and we had a ton of fun baking together!

We only knew each other from Instagram and ended up meeting in person at a YYC Blogger Babes Meet-up. Realizing we had a lot in common, we decided to collaborate on two recipes and were lucky to have Rogers Foods partner with us to create two recipes that reflect some of our favourite things – desserts and oats! As a blogger we are often in the kitchen by ourselves so it was such a nice treat to get to create something delicious in the kitchen with Sam.

First we went to the grocery store and picked up a bunch of baking ingredients courtesy of Rogers Foods plus a couple of other items we needed and then headed back to my house for an afternoon of baking and taking photos.

This is the first recipe we created together where we substituted in a few of our favourite ingredients including almond butter and toasted coconut to a Rogers Foods recipe. Plus we got to try out Rogers Foods Wheat Germ in this recipe which gives the bars a wonderful nutty flavour.

Total time: 1 hour
Servings: 24-30
Equipment:  square cake pan (8×8 or 9×9), baking sheet

Ingredients:

Bars:

1/2 cup margarine
1 cup brown sugar
2 eggs, beaten
1/2 cup almond butter
1 tsp vanilla
1 ¼ cup Rogers Whole Grain Whole Wheat Flour
1 cup Rogers Wheat Germ
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted cashews, chopped
1 cup sweetened coconut, toasted

Frosting:

1 ¾ cup icing sugar
½ cup almond butter
4 tbsp almond milk

Instructions:

Pre-heat your oven to 350F.

Cream together margarine and brown sugar.  Add eggs in one at a time, beating well after each addition.  Then, stir in almond butter and vanilla.

Next, in a separate bowl combine the flour, wheat germ, baking soda, baking powder, salt and cashews.  Then, stir this dry ingredient mixture into the creamed mixture.

Pour your batter into a buttered square cake pan and bake for 25-30 minutes.

While your bars are baking, make your icing by combining the icing sugar, almond butter and almond milk and set aside.

When your bars are done, turn your oven to a low broil, spread the 1 cup of coconut onto a baking sheet and toast for about 2-3 minutes or until golden brown.

You can frost the bars while they are still warm and then top with the toasted coconut (pressing the coconut down gently into the icing).

These bars are best shared with a friend over coffee and conversation, which is pretty much what Sam and I did after these delicious Almond Butter Squares were done!

And stay tuned for our other baking collaboration coming in the next few weeks!

Until the next baking adventure,
Jess

Disclaimer: Thank you to Rogers Foods for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Almond Butter Squares appeared first on Cooking in my Genes.

I also love snacks and I’m always looking for ways to make snacking simple.

This recipe has just 5 ingredients and you can make them in about 10 minutes! Then they are ready to go for all of your snacking needs.

I take these snacks everywhere with me – in my car when I have a long day of meetings, on road-trips, for a post-workout snack and keep them handy at home in the freezer so I can grab and go anytime.

The lemon flavour is bright and the coconut adds a touch of sweetness.

Total Time: 10 minutes (plus 15 minutes to set)
Kitchen Equipment: food processor or blender
Servings: 10-12 (depending on the size of the ball you make)

Ingredients:

1 cup almonds
1 cup medjool dates
Lemon zest from 1 lemon
2 tbsp lemon juice
1/4 cup sweetened shredded coconut (plus extra for rolling)

Instructions:

Put the almonds in a blender or food processor and process until you get fine crumbs.

Add the dates, lemon zest, lemon juice and coconut and pulse or mix until combined. You want there to be small pieces but not overly processed.

Using your hands, roll them into 1 1/2 inch balls. You should get about 10-12 balls.

To set them, put in the fridge for 15 minutes and then go ahead and enjoy!

You can store them in the fridge for about a week or pop them in the freezer for longer term storage and next time you head out grab one on the go for easy snacking.

Until the next cooking adventure,
Jess

The post Lemon Coconut Power Balls appeared first on Cooking in my Genes.

It’s the simple love of the sun and sand that brought me to this fruity, beachy smoothie.

This Tropical Smoothie is the perfect sip as you day-dream about lying poolside.

Filled with some of my favourite tropical flavours like mango, coconut milk and banana, this Tropical smoothie gets a berry twist with strawberries too!

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Tropical Smoothie

This Tropical Smoothie is the perfect sip as you day-dream about lying poolside. A mix of all of your favourite beachy flavours like mango and coconut, this Tropical Smoothie is a perfect morning pick-me-up!

Course Breakfast

Cuisine American

Keyword smoothie

Total Time 5 minutes minutes

Servings 1 smoothie

Author Jess

Ingredients

• 1 cup frozen strawberries
• 1/2 cup frozen mango
• 1/2 frozen banana
• 1 cup coconut milk
• 1 tbsp shredded coconut
• 1 tbsp honey

Optional:

• 1 scoop favourite protein power

Instructions

• Put all ingredients into a blender, blend and enjoy!

The honey gives this smoothie a little sweet touch and brings all of the flavours together.

To me, this Tropical Smoothie is a perfect sip anytime of the year!

Want more smoothie inspiration!? Check out my other smoothie recipes too!

Until the next cooking adventure,
Jess

The post Tropical Smoothie appeared first on Cooking in my Genes.

I’m so excited about this one because I absolutely LOVE cherries.  In the Winter when there isn’t as much choice at the market, using frozen cherries in smoothies does the trick.

So here I have for you the Cherry Power Smoothie…filled with ingredients to get your day started right or power you up mid-afternoon.

Prep Time: 5 minutes

Equipment Needs: blender

Ingredients:
1 cup frozen (dark & sweet) cherries
1/2 of a banana, frozen or fresh
1 cups coconut water
1 tbsp chia seed
1 tbsp agave nectar or honey
Optional: 1/2 scoop of your favourite protein (my personal favourite is Vega)

Pour all of the ingredients in a blender, blend & enjoy!

Until the next cooking adventure,
Jess

The post Cherry Power Smoothie appeared first on Cooking in my Genes.

This is one of four smoothies I’ve created for you this month as we get back in gear and start fresh for the new year!   This smoothie can be enjoyed for breakfast or even a mid-day snack.  Sometimes I will make it ahead of time, store in a mason jar in the fridge and drink it later in the day before or after a workout.  I have also been known to drink these for lunch when I’m ‘on the run.’

Enjoy it as you see fit!

Prep Time: 5 minutes

Equipment Needs: blender

Ingredients:
1 cup frozen mango
1 cup spinach
1.5 cups coconut water
1 tbsp ground flaxseed
2 tbsp shredded coconut
Optional: 1/2 scoop of your favourite protein (my personal favourite is Vega)

Pour all of the ingredients in a blender, blend & enjoy!

Until the next cooking adventure,
Jess

The post Green Mango Dream Smoothie appeared first on Cooking in my Genes.

A blend of coconut, almonds, oats and cinnamon makes this granola absolutely delicious when baked in the oven.

It’s perfect with your favourite milk or yogurt for an easy breakfast during the week or even the weekend.

I love to meal-prep for the week ahead and even more so during the holiday season when we have visitors. This way I have an easy breakfast that is ready to serve to my guests.

This Coconut & Almond Granola is such a crowd pleaser, that I nicknamed it ‘giftable granola.’ I found these cute food gift tags that I knew would be perfect tied around a mason jar of granola for the holiday season!

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Coconut & Almond Granola

With a blend of coconut, almond, oats and cinnamon, this Coconut & Almond Granola is perfect for an easy weekday breakfast or to serve to guests! Plus it's an easy DIY gift for the holidays.

Course Breakfast

Cuisine American

Keyword granola

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 cups

Author Jess

Ingredients

• 1 1/4 cup large flake oats
• 1 cup unsweetened shredded coconut
• 1 cup almonds, chopped roughly
• 2 tbsp ground flaxseed
• 1 tsp cinnamon
• 3 tbsp coconut oil, melted measure solid then melt
• 2 tbsp honey
• 2 tbsp almond butter
• 1/2 cup coconut flakes

Optional: 1/2 cup dried cranberries

Instructions

• Pre-heat oven to 325F. Line a large baking sheet with parchment paper.
• Measure a cup of almonds and chop them roughly. Then stir the almonds with the remaining dry ingredients (oats, coconut, flax seed & cinnamon).
  
• Measure coconut oil (solid form) and then melt; to that add the honey and almond butter. Stir the wet ingredients and then pour over the dry, stirring with a fork until coated.
• Pour granola mixture onto the parchment paper, spread out evenly and pop in the oven.
• Bake at 325F for 10 minutes, stir the granola, then bake for 10 more minutes.
• Cook's Note: After 20 minutes it will more than likely be nice and golden. However, if its not quite golden yet, place back in the oven for another 3-5 minutes – just watch it carefully so it doesn't burn.
• Once cooled, add in the coconut flakes (and optional dried cranberries) and mix. Then place in a container with a tight-fitting lid and store for up to a week.

Notes

• If you don't have almond butter, peanut butter or cashew butter will also work. 
• A great substitution for the flax is chia seeds!

My personal favourite way to gift this granola is a mason jar to keep the granola nice & fresh.

And, if you’re looking for the perfect breakfast, try my Cranberry-Pear Chia Seed Jam with this granola and yogurt; a match made in breakfast heaven!

Until the next cooking adventure,
Jess

The post Coconut & Almond Granola appeared first on Cooking in my Genes.