Recipe yields enough granola to fill a 2 litre glass jar, so you will have enough to keep you going for a few days. This granola is a lovely snack option throughout the day also, it doubles nicely as a trail mix with some dried fruit or cacao nibs mixed through it, or it can also serve as a yummy crunchy yoghurt topping for dessert.
- 3 cups unsweetened coconut flakes
- 2 cups of mixed raw nuts (macadamias, pecans, almonds, brazil – anything you have in the pantry)
- 1 cup of mixed seeds (pepitas and sunflower seeds)
- ½ cup of black or white chia seeds
- 1-2 tbsp cinnamon
- 2 tbsp extra virgin coconut oil (just enough to provide a light coating)
- 1/3 cup honey / rice malt syrup (optional – I don’t use it in mine, but if you like it sweeter then add it in)
- Pre-heat oven to 180˚ celsius and line two large baking trays with non-stick paper.
- Mix all the dry ingredients together in a large mixing bowl.
- Melt coconut oil in microwave or on the stovetop.
- Pour coconut oil and honey / rice malt syrup (if using) over dry ingredients and mix well to ensure a good consistent coating. Sprinkle over cinnamon and mix thoroughly.
- Spread the granola mixture onto baking trays, evenly, and then place in the oven for approximately 10 minutes, or until the coconut is golden and crisp to your liking. Keep an eye on it as it can turn dark very quickly.
- Just a little tip, you won’t need much of the granola to feel fully satisfied, so don’t be too heavy handed with your servings. The granola is really nutrient dense.
Enjoy, and be energised!
Can’t tolerate nuts….no problem, just up the volume of seeds and coconut flakes and omit the nuts. You could even add in some oats as well to bulk it up if you want some extra volume, but keep in mind oats contain gluten (in the majority of cases).