Coconut Almond Granola
Dessert / Fall / Joy the Baker / Snack / Spring / Summer / Vegetarian /
Spiced, sweet and nutty are all qualities I want to find in my breakfast. This batch of granola is hearty and generous, and will set you up for an entire week of wholesome breakfasts. The mix of coconut oil and almond butter make for a very tasty and sturdy granola base. I love the addition of toasted coconut and sweet cranberries. Every decent breakfast should have a good proportion of sweet treats!
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 30 to 35 minutes
Total time: 45 to 50 minutes
Yields: 10 cups of granola
6 cups old-fashioned oats
1 cup raw almonds
1 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
3/4 teaspoon salt
3/4 cup LouAna® 100% Pure Coconut Oil, melted to a liquid
3/4 teaspoon salt
3/4 cup almond butter
1/4 cup plus 2 tablespoons honey
1 cup unsweetened shredded coconut
3/4 cup dried cranberries
In a large bowl, toss together oats, nuts and salt (leave out the cranberries, we’ll toss these in after baking).
In a medium bowl, gently whisk together the melted coconut oil, almond butter and honey. Pour the oil mixture over the oats and nuts and stir well. Make sure that every bit of oats and nuts is covered in some of the oil mixture. Spread the granola mixture onto the two baking sheets from edge to edge.
Bake for 15 minutes and carefully remove the pans from the oven to toss and stir the oats. Bake for another 10 minutes. Remove and stir. Add the shredded coconut. Bake for another 7 to 10 minutes or until the oats are dark and golden and the coconut is toasted.
Allow to cool completely before tossing in dried cranberries and storing in an airtight container.
Coconut Almond Granola Recipe photo credit: Joy Wilson and Jon Melendez