Cuisine: American
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 2 cups oats
- ¼ cup slivered almonds (or any other nut)
- ¼ cup pumpkin seeds (or sunflower seeds)
- 1 tablespoon coconut sugar
- ½ teaspoon ground ginger
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
- ¼ cup shredded coconut
- Preheat oven to 320°F/160°C.
- In a large baking pan, combine the oats, almonds, pumpkin seeds, coconut sugar and ground ginger.
- Melt the coconut oil in the microwave in a microwave-safe bowl. Mix in the vanilla extract and maple syrup and pour everything over the oats. Combine with a spoon, making sure to coat all the oats, seeds and nuts with the wet ingredients.
- Cook for 15 minutes until fragrant. Add the shredded coconut and cook for 5 minutes more until golden.
- Let cool and store in an air-tight container.
This granola keeps well for 1-2 weeks when stored in a cool area in an air-tight container.
MAKE IT VEGAN: Use maple syrup and not honey
MAKE IT GLUTEN-FREE: Use gluten-free oats
Recipe by Savormania at http://www.savormania.com/en/quick-coconut-granola/
3.5.3226