Cinnamon-Coconut Crunch Spent Grain Granola

I just don’t know what to do with myself. 

You see… I’ve got a problem. 

I have all this granola on hand.  6 cups to be exact.

It’s a vicious cycle really. 

Jacob brews beer.  Jacob saves spent grain for me.  I make chocolate chip spent grain granola.  Or now cinnamon-coconut crunch spent grain granola too.  I eat granola by the handful… on oatmeal… with soymilk.  The beer is ready.  I drink the beer.  Jacob brews more beer…..

See the cycle?!

I’m not saying it isn’t a tasty one, it’s just a cycle.

Noted.  Moving one.

So about all this granola…

It’s pretty rocking.  The key to keeping it super crunchy is leaving it in the fridge after it has fully cooled off.  This would help keep it longer, if I didn’t eat it so quickly.

I need to learn how to share.

Oh wait, I am going to!  For the auction the winner can choose between the original chocolate cherry spent grain granola, or the new cinnamon-coconut flavor.

It’s a tough choice but somebody’s gotta do it.  I’m just glad it won’t be me.

If you’re decision impaired like me, then you’re in luck today.  You can make both granola for yourself!  And when you do, come back and tell me your favorite.  I’m dying to know!

Cinnamon-Coconut Crunch Spent Grain Granola
Makes about 6 cups

Ingredients

• 4 cups spent grains (or any cooked whole grain), squeeze out excess liquid – but make sure they’re still a little bit wet, not totally dry
• 1/3 cup whole wheat flour
• 3 tbsp cinnamon
• 1/4 tsp sea salt
• 1.5 cups unsweetened shredded coconut
• 2 tbsp sesame seeds
• 2 tbsp flaxseeds
• 1/2 cup brown rice syrup
• 2 tbsp coconut oil

Directions

1. Preheat your oven to 350 degrees.  Line a large baking sheet with low sides with parchment paper.
2. In a large bowl mix together the spent grains, coconut, sesame seeds, flaxseeds, brown rice syrup and coconut oil. 
3. In another bowl stir together the flour, cinnamon and salt.  Mix the dry ingredients into the wet until fully combined.
4. Spread evenly onto a baking sheet.  Bake for 1 hour, stirring every 20 minutes.
5. After 1 hour reduce the heat to 275 degrees and bake 20-30 more minutes, stirring every 10 minutes until slightly crispy and not burned.
6. Remove from the oven and once fully cooled store in a sealed container in the fridge.  They will harden up and get really crispy in the fridge.

So tell me, which one would you try first? Cherry-chocolate or cinnamon-coconut? 

And have you ever had such a dilemma on your hands?!

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