Coco-Nutty Granola recipe
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- 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 caloriescarbohydrate: 15.9 gcholesterol: : -fat: 12.5 gfiber: 2.9 gprotein: 3.2 gsaturatedFat: 6.7 gservingSize: -sodium: 413.3 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Coco-Nutty Granola
Directions
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Preheat oven to 325 degrees F (165 degrees C). Line a rimmed baking sheet with aluminum foil.
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.
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.
Bake in the preheated oven, stirring halfway through, until granola is evenly browned, about 20 minutes. Cool completely before storing.