Almond Coconut Granola
This homemade granola with almond and coconut is simple and quick to prepare, and this basic recipe can yield lots of creative variations.
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Ingredients
- 3 cups rolled oats
- 1 cup slivered almonds
- 1 cup pumpkin seeds
- ¾ cup shredded sweet coconut
- ¼ cup flax seed, golden or toasted
- ¼ cup plus 2 tablespoons sucanat, or brown sugar
- ¼ cup plus 2 tablespoons maple syrup
- ¼ cup vegetable oil, sometimes I use coconut oil in liquid form
- ¾ teaspoon salt
- 1 cup raisins or cranberries
Instructions
Prep:
- Preheat the oven to 250F, and line two baking sheets with parchment paper or silicone mats (not waxed paper).
Combine:
- In a large bowl, combine the oats, almonds, pumpkin seeds, shredded coconut, and flax.
- In a separate bowl, combine the sucanat, maple syrup, oil, and salt.
- Pour the wet ingredients into the dry ingredients, and mix well until all are evenly coated.
Cook:
- Pour onto the baking sheets, and cook for 50 minutes, stirring every 15 to 20 minutes to achieve an even color.
- Remove from oven, and add the raisins. Allow the granola to cool completely before storing in an airtight container.
Nutrition
Serving: 1/4 cup | Calories: 280kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 133mg | Potassium: 310mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
