Keep extra granola in zip-top bags in the cupboard. Serving tip: I love to top this granola with plain yogurt, fresh fruit, and maybe a drizzle of maple syrup.
Coconut Almond Crunch Granola
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Ingredients
- 8 cups rolled oats
- 1 cup sliced almonds
- 3/4 cup unsweetened shredded coconut
- 1/2 cup raw sesame seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 3/4 cup pure maple syrup
- 1/2 cup sunflower oil
- 1/4 cup honey
- 1 tablespoon organic unsulphured molasses
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350˚.
- Combine all ingredients in a large mixing bowl and toss together until evenly combined.
- Lightly brush a rimmed baking sheet with oil. Spread granola mixture in a 1/4- to 1/2-inch-thick layer on baking sheet. Bake for 45–60 minutes, stirring every 15 minutes, until golden brown.
Recipe Notes
Nutrition Facts
Coconut Almond Crunch Granola
Amount Per Serving
Calories 299
% Daily Value*
Sodium 58mg
2%
Total Carbohydrates 34g
11%
Dietary Fiber 5g
20%
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
299 cal, 47% fat cal, 17g fat, 4g sat fat, 0mg chol, 7g protein, 34g carb, 5g fiber, 58mg sodium
