This is one of my favourite recipes ever! My mom was the one who first introduced me to a version of this Homemade Nutty Crunchy Coconut Granola recipe, although it’s evolved quite a bit over the years. She loves to keep a jar of this on her counter, sprinkling it over yogurt or applesauce or using it as a topping for baked apples or muffins.
In my house it makes the perfect two minute breakfast served with fruit, yogurt, and some honey. It keeps for about 2 weeks in a mason jar, but the truth is it never lasts that long. Bonus? It's really easy to whip up a large batch, and the ingredients are wicked healthy. It's jam-packed with omega, protein and fiber, all good good stuff for you.
Have a look at the store bought ingredients next time you have a chance. They are usually filled with sugars and saturated fat, really unhealthy and misleading. This recipe is the perfect way to get your crunch on and no one will be the wiser! Feel free to mix it up and add some dried fruit, chocolate chips or other nuts.
The possibilities are endless.
1 cup shredded unsweetened coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup slivered almonds
1 cup rolled oats
1/2 hemp seeds
1 tsp salt
1 tsp vanilla
1/2 cup honey
1/3 cup coconut oil
1/3 cup of your favourite oil, (canola, sunflower), I like to use almond oil
Preheat over to 350 degrees.
Combine all dry ingredients and mix. (I make this a lot so I usually have all the ingredients in jars in my pantry and can measure them out in about 5 minutes!)
Mix vanilla, honey, coconut oil and other oil in a glass and gently heat until combined - 10 seconds int he microwave or about 30 seconds on the stove. The trick here is to get the honey and the coconut oil to loosen up enough to combine with the oil.
Pour over the dry mixture and mix gently.
Spread out over a baking sheet and bake until browned and toasted, about 10 minutes.
Let cool and store in a glass jar.