AN­GELA NAETH’S KONA PA­PAYA GRA­NOLA BOAT

IS­LAND FLARE

Triathlon Magazine Canada - - NUTRITION - –TMC

IN­GRE­DI­ENTS

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

DI­REC­TIONS

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.

Serv­ings: One

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