Friday, June 24, 2016

Raspberry Coconut Granola

I really loved this simple, not too sweet dessert. Tart berries are baked in a coconut and oat crust. I enjoyed it warm right out of the oven with vanilla ice cream. The second day I ate it over plain yogurt. Both were delicious, and this recipe is a keeper!

Serves 8

 for the berries:
2 1/2 cups fresh raspberries (blackberries would be delicious as well)
1/2 cup white sugar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp cornstarch

for the granola:
1 and 1/2 cups old fashioned quick 1-minute oats
1 cup sweetened shredded coconut
1 cup coconut flour (use all purpose if you want)
2/3 cups light brown sugar
1 and 1/2 sticks unsalted butter, melted

Preheat oven to 400 degrees. Line a casserole dish with parchment paper. 

Place the berries in a large bowl and sprinkle them with the white sugar, cinnamon, salt, and corn starch. Toss gently to coat. 

For the crust and topping: Stir together the oats, coconut, flour, brown sugar, and melted butter. Spread half the mixture in the parchment lined pan. Pour the berries over the crust and then spread the rest of the oat mixture on top of the berries. 

Bake for 30 minutes, until the crust is browned and the fruit is bubbling. Serve warm with vanilla ice cream. 

Source: adapted from Pinterest

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