One for the Road : Coco-nut Granola

July 11, 2016 at 2:05 pm (Breakfast/Brunch, Recipes, Travel) (, , )

Since moving to the US, we’ve been making like the Romans and hitting the road to explore Alaska.  Road-tripping has become my new favorite way to travel; no need to battle airport queues and security, no time restrictions, and best of all, the convenience of being able to simply load everything up into the car (let’s be honest, ladies, how often are we trying to squash way too much into that carry-on?).

There is one down-side, however.  In Alaska, stuff is pretty spread out and dining options are limited, so you’re likely to be pouncing on anything you can find (good news for Thai food fans, there seems to be a Thai joint wherever you go, even in the tiniest, blink-and-you-will-miss-it communities with no more than a service station and junky souvenir store, and you’re Pad Thai is being dished out from a trailer).  The combination of fast food and diner meals with hours spent on your backside does nothing for the waistline.

One way to minimize the damage?  Pack your own breakfast  because holidays are indulgent enough without homefries or servo-muffins in the morning.  And also hectic enough that it’s nice to have a lazy start breakfasting in the comfort of your cabin.  We pack some sturdy fruit and this home-made granola, which handily doubles up as a snack to help avoid impulse donut purchases.  It’s gluten-free, requires minimal effort to throw together and the delicate sweetness imparted by coconut means additional sweetening is entirely optional.  Just pick up some milk/yoghurt when stopping for gas and you’ve got a wholesome, filling breakfast, which means less guilt when sampling the local delicacies (invariably some form of fried chicken, monster burger or giant sticky bun) at your destination.


Granola 2

Ingredients (makes 6 cups, ~10-12 serves)

  • 3 cups gluten-free rolled oats
  • 2 cups mixed raw nuts, roughly chopped
  • 1 cup unsweetened, dessicated coconut
  • 2/3 cup coconut oil
  • 2tsp ground cinnamon
  • optional : 2 tbs honey, microwaved on low for 30s until runny

Granola 3


  1. Line a large baking pan with parchment paper and preheat the oven to 350degF/175degC.
  2. Place dry ingredients into a large mixing bowl and stir to combine.  Add the coconut oil and honey, if using, and mix thoroughly to coat.  Pour the granola mixture into the lined tray and spread out into an even layer.  Bake for 30-35 minutes, tossing every 10 minutes or so, until the granola is golden and toasted.
  3. Cool completely and store in an airtight container for when you hit the road!






1 Comment

  1. Choc-Peanut-Banana Overnight Oat Pudding | egg tarts and apple pie said,

    […] goodness.  Then pull it out in the morning and top with your favorite granola (try our sugar-free Coco-nut Granola), nuts, fruit, coconut flakes, yoghurt, anything you like really, to serve.  This also makes a […]

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