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Coconut Granola

Coconut Granola


  • Author: Shahla Rashid
  • Yield: 12 cups 1x

Description

This Coconut Granola is free from: peanut and refined sugar-free. 

Loosely adapted & inspired from Liz Prueitt, Tartine All Day

 


Scale

Ingredients

  • 4 cups old fashioned rolled oats or certified gluten free oats 
  • 1/2 cup almonds, roughly chopped. *See Notes for alternative 

  • 1/4 cup pumpkin seeds

  • 1/4 cup sunflower seeds

  • 1/2 cup buckwheat groats

  • 1/2 cup unsweetened whole grain rice puffs (Optional) 

  • 1/2 cup shredded unsweetened coconut

  • 1/4 cup oat flour. I make my own, using old fashioned oats,  in a mini food processor. 

  • 3/4 teaspoon salt

  • 1 1/2 teaspoon cinnamon

  • 1/2 cup maple syrup plus 1 tablespoon. You can also use1 tablespoon brown rice or date syrup. 

  • 1/4 cup olive oil

  • 1/4 cup unrefined coconut oil

  • 1 1/2 teaspoon vanilla


Instructions

  1. Preheat oven to 300 F. Line two large baking sheets with parchment paper.
  2. Combine oats, almonds, pumpkin, sunflower seeds, buckwheat groats, rice puffs, coconut, oat flour, salt and cinnamon in a large bowl. Set aside.
  3. In a small pot on medium-low heat, combine maple syrup, olive oil and coconut oil. Stir until coconut oil is completely melted.   Remove from heat.  Add vanilla. Add liquid mixture to oat mixture. Stir well.
  4. Transfer mixture to baking sheets, spreading granola in an even layer and pressing down lightly with a spatula or wooden spoon. Leave 1/2 to 1 inch space around edges so granola doesn’t burn. Bake for 20-22 minutes or until granola is golden, light brown and fragrant.
  5. Rotate pans once to ensure even browning. Do not stir.
  6. Set baking sheets on cooling rack until completely cool. Resist the urge to touch or break apart because you will get big clusters once cooled. Break apart with hands. 
  7. Transfer granola to an airtight container. Store in pantry for up to three weeks or freeze half for later use.

Notes

  1. To make nut free; use 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds. 
  2. If you cannot find whole grain puffs; use millet seed or leave out.
  3. Use ¾ teaspoon cardamom and/or ½ teaspoon ground ginger in addition to above spices for a floral flavor.  
  4. Adjust level of sweetness by reducing sweetener to 1/3-1/2 cup. 
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