ANGELA NAETH’S KONA PAPAYA GRANOLA BOAT
1 tablespoon coconut oil 1½ tablespoon honey ½ cup coconut flakes 1½ cup quick oats ½ cup slivered almonds 1 sprinkle cinnamon ½ teaspoon vanilla paste
1. Heat the oil in the wok and add the honey, letting it foam up. Add remaining ingredients. 2. Keep stirring and cook until it turns golden brown. The more you stir during the cooling period, the more separated the granola gets. Pour the granola into a large pan or onto a baking sheet and spread the granola out in an even layer. Let it cool. 3. Store the granola in a large,
airtight container. 4. Serve the granola on yogurt with fresh fruit, or in a papaya with seeds removed. Enjoy.