Toasted Coconut Granola
This homemade Toasted Coconut Granola is sure to a be a family favorite. We’ve been using it to top smoothie bowls and yogurt, but it would also be delicious as cereal with your favorite milk. Gluten free, and packed with vitamin E, protein, and fiber, thanks to all the nutrient dense seeds.
Servings: 9 servings
- 1 1/2 cups oatmeal
- 1/2 cup oat flour
- 1/2 cup pumpkin seeds
- 2 tablespoons hemp seeds
- 2 tablespoons chia seeds
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup honey or date syrup
- 1 cup flaked coconut
Preheat oven to 300 degrees F.
Add the oatmeal, oat flour, seeds, and sea salt to a mixing bowl.
In a small bowl, add coconut oil and honey or date syrup, and microwave for 30-40 seconds until mixture is heated and easily mixes together (this might need a longer microwave time if you're coconut oil is solid to start).
Pour the coconut oil and honey mixture over the dry ingredients, and mix until there are no dry spots left.
Add in a thin layer over a baking sheet.
Bake for 10 minutes, and then gently stir granola and mix in the flaked coconut.
Continue to bake for another 10 minutes-12 minutes, until the color is lightly toasted.
Sometimes if I am not sure my granola is crunchy enough, I will turn the oven off, allow a little heat to escape, and then leave the granola in the hot (but turned off) oven for another 5-10 minutes.
Allow to full cool before stirring so the clusters have time to firm up.
Store in the refrigerator or the freezer for the longest lasting granola.
Calories: 249kcal | Carbohydrates: 20g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Sodium: 71mg | Potassium: 147mg | Fiber: 3g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 2mg