Nutty Coconut Granola
This is absolutely delicious and chock full of oats and nuts for a healthy breakfast or snack. The oats provide fiber and the nuts and seeds are loaded with hearty-healthy fats, vitamins and protein. Pour your favorite plant-based milk over and enjoy a bowl of heaven!
Servings 4
Ingredients
- 1 1/2 cups rolled oats, old-fashioned
- 1/2 cup unsweetened coconut flakes
- 1/4 cup raw almonds, slivered or chopped (if whole, break up in food processor first)
- 1/4 cup raw pecan halves
- 1/4 cup raw walnuts
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1/2 tsp cinnamon, ground
- 1/4 tsp Kosher or sea salt
- 2 tbsp coconut oil
- 1/4 cup almond or peanut butter (if omitted, increase oil to 3 tbsp)
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 325 degrees F
- Add oats, coconut, nuts, seeds, cinnamon and salt to a food processor
- Pulse until broken into med-course pieces and combined
- In a microwave-safe bowl, combine coconut oil, maple syrup and nut butter. Heat on medium (number 5) for two minutes until melted. Whisk to combine.
- Add vanilla and whisk again.
- Pour wet ingredients into food processor with nut/oat mixture. Pulse until just combined. Keep the mixture somewhat chunky.
- Spread mixture onto a silicone-lined baking sheet in an even layer.
- Bake for 18 minutes, turn pan and bake 5 minutes more. Watch to make sure it doesn't burn. The granola should be golden and fragrant.
- Let cool, stir to break up chunks a little depending on how chunky you like your granola.
- Store in a sealed container or bag for up to 10 days. This can freeze for up to one month.
- Enjoy alone, with plant-based milk and with added fruit, fresh or dried, or layered in a parfait with plant-based yogurt and fruit!