BreakfastGluten-Free30 min

Nut-and-Honey Coconut Granola

A hearty granola scented with coconut, cocoa, and cinnamon and studded with plenty of almonds, pecans, and craisins. Perfect for snacking, atop yogurt, or on its own with a bit of milk.

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Nut-and-Honey Coconut Granola
From minimalistbaker.com · View original

Ingredients

Method

  1. Preheat oven to 340 degrees F (171 C).

  2. Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, and nuts together in a large bowl.

    3 cups rolled oats ((gluten-free for GF eaters))1/2 cup unsweetened coconut flake3 Tbsp sugar1/4 tsp salt1/2 Tbsp ground cinnamon1 Tbsp cocoa powder ((optional))1/4 cup extra virgin coconut oil*

  3. In a small saucepan over medium low heat, warm the coconut oil, honey and vanilla extract and pour over the dry ingredients and mix well.

    1/2 cup unsweetened coconut flake1/4 cup extra virgin coconut oil*1/2 scant cup honey ((sub maple syrup or agave for vegan))1 tsp vanilla extract

  4. Spread the mixture evenly onto a baking sheet (may take two batches- or more if increasing batch size) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.

    1/2 cup unsweetened coconut flake1/4 cup extra virgin coconut oil*

  5. Add the craisins to the baking sheet in the last few minutes of cooking, so they don't get hard.

    1/4 cup craisins ((or other dried fruit))

  6. Once the granola is visibly browned (about 23 minutes for me), remove from the oven and scoop into a bowl to let it cool. Place in a container that has an air-tight seal and it should keep for a few weeks.