To Die For Coco-Oat (or No Oat) Granola!
I absolutely love granola. I love the sweet crunch of it, and the different blends that come together using nuts, seeds, and superfoods. Most mornings I'm an high protein kinda gal, going for eggs and protein smoothies, but there are times when a good sprinkle of granola over your favorite plain Greek yogurt (I always use SO Coconut brand Greek style plain--loaded with healthy fiber and good fats!) is just the ticket. My kids love granola to take to school or as an after school snack, but it's very challenging to find some without loads of sugar, unhealthy oils and other preservatives that doesn't break the bank. And even when it's lighter in sugar it tends to use cane sugar rather than a more mineral rich maple syrup.
Enter my To Die For Coco-Oat (or No Oat) Granola. If you're looking for a grain free granola, this is going to be your go-to from now on. In this recipe you can simply replace the oats for the coconut flakes and add in your heart healthy mix of seeds and nuts for a carb free (paleo) version. However, my boys prefer a bit of oats so I simply add just one cup of them to keep it a bit more traditional.
Ingredients:
3 cups coconut flakes, unsweetened (you can use the larger or smaller flakes)
1 cup pecans, roughly chopped
½ cup pumpkin seeds
½ cup almonds, roughly chopped
2 tablespoons chia seeds
2 teaspoons cinnamon
5-6 tablespoons butter or coconut oil, melted
3 tablespoons maple syrup or brown rice syrup
optional: 1 cup of oats
Directions:
- Preheat oven to 275F and line a baking sheet with parchment paper.
- Combine all ingredients in a large bowl, then spread evenly on a tray. (You could use 2 trays. I used one large one).
- Bake for 25-30 minutes, until golden and desired crunchiness is reached. Be sure to remove from the oven half way and gently stir.
*I like my granola on the crispier side. I left my granola in the oven for a good 30 minutes on 275F. Be sure to keep watch, as the coconut can burn rather quickly.