Coco-Nutty Granola recipe

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Ingredients

3 cups rolled oats
1 cup shredded coconut
½ cup crushed pecans
½ cup Spanish Marcona almonds
1 ½ tablespoons flaky sea salt (such as Maldon®)
1 tablespoon flax seeds
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground paprika
¼ teaspoon ground ginger
¼ cup coconut oil
2 tablespoons coconut oil
¼ cup brown sugar
2 tablespoons brown sugar
1 tablespoon honey
1 teaspoon molasses
1 teaspoon Mexican vanilla extract

Nutrition Info

180.5 calories
carbohydrate: 15.9 g
cholesterol: : -
fat: 12.5 g
fiber: 2.9 g
protein: 3.2 g
saturatedFat: 6.7 g
servingSize: -
sodium: 413.3 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a rimmed baking sheet with aluminum foil.

  2. Combine oats, coconut, pecans, almonds, sea salt, flax seeds, cinnamon, nutmeg, paprika, and ginger in a large bowl. Spread evenly on the lined baked sheet.

  3. Stir 1/4 cup plus 2 tablespoons coconut oil, 1/4 cup plus 2 tablespoons brown sugar, honey, molasses, and vanilla extract together in a saucepan over medium heat until sugar dissolves, about 3 minutes. Pour over oat mixture and mix with a spoon until evenly coated.

  4. Bake in the preheated oven, stirring halfway through, until granola is evenly browned, about 20 minutes. Cool completely before storing.

Recipe Yield

5 cups

Recipe Note

I was looking for an affordable way to make delicious, healthy granola. I like the complex flavors, including the mix of molasses and Mexican vanilla. It goes great with milk, yogurt, as an ice cream topping, or just by itself! Enjoy!

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