Description
Crunchy coconut granola, the perfect healthy breakfast with some yogurt and berries!
Ingredients
- 4 cups Rolled Oats
- 1 cup Nuts (cashews, Almonds, Pumpkin Seeds, Etc)
- 1 cup Unsweetened Shredded Coconut
- ¼ cups Light Brown Sugar, Lightly Packed
- ¼ cups Coconut Oil, Melted
- ¼ cups Maple Syrup
- ¾ teaspoons Kosher Salt
- 1 cup Raisins
- 4 cups Rolled Oats
- 1 cup Nuts (cashews, Almonds, Pumpkin Seeds, Etc)
- 1 cup Unsweetened Shredded Coconut
- ¼ cups Light Brown Sugar, Lightly Packed
- ¼ cups Coconut Oil, Melted
- ¼ cups Maple Syrup
- ¾ teaspoons Kosher Salt
- 1 cup Raisins
Preparation
Preheat the oven to 250 F. Combine the oats, nuts, coconut and brown sugar in a large bowl. When I use cashews or almonds I roughly chop them before adding to the bowl.
In another bowl or measuring cup, combine the coconut oil, maple syrup, and salt. Pour the liquid into the oat mixture while stirring to combine. Mix until the liquid is evenly distributed.
Divide the mixture between two 11×17 inch rimmed baking sheets, spreading it out so that it’s even. Bake for 1 hour and 15 minutes, until it starts to brown. I usually swap the baking sheets halfway through the baking time.
Remove from the oven and allow to cool completely. Transfer to a large airtight container and stir in the raisins. It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I can’t be sure!
Adapted from Mel’s Kitchen Cafe.
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