How To Make Triple Coconut Granola
An amazing granola recipe that sure is tasty and easy to make! This recipe for triple coconut granola is definitely a must-try to spruce up your mornings.
Serves:
Ingredients
- 4cupsBob’s Red Mill Gluten-Free Rolled Oats also known as old-fashioned oats
- 1cupslivered almonds(or nuts of choice)
- 1tspground cinnamon
- ¾tspsea saltfine-grain
- ½tspground ginger
- ½cupcoconut oilmelted
- ½cupmaple syrup
- 1tspvanilla extract
- ½cupunsweetened coconut flakeslarge
- ½cupunsweetened shredded coconut
- ⅔ cup dried fruitchopped, if large
Instructions
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Preheat the oven to 350 degrees F and line a large, rimmed baking sheet with parchment paper.
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In a large mixing bowl, combine the oats, almonds, cinnamon, salt and ground ginger. Using a silicone or rubber spatula, stir to combine.
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Add the coconut oil, maple syrup and vanilla (we’re going to add the coconut later, so keep it nearby). Stir until every oat is lightly and evenly coated.
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Using your spatula, scrape the contents of the bowl onto your prepared pan, making sure to get every last bit of liquid. Spread the granola into an even layer.
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Bake for 15 minutes, then remove the pan from the oven, add both the coconut flakes and shredded coconut, and stir it all together.
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Place the pan back into the oven until the coconut is lightly golden, about 5 to 10 minutes. Let the granola cool completely on the pan. It will further crisp up as it cools.
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Store the granola in an airtight container, like a freezer bag (if you’re adding dried fruit, add it now). This granola will stay fresh at room temperature for 1 to 2 weeks, or in the freezer for up to 3 months.
Nutrition
- Calories: 4513.76kcal
- Fat: 341.84g
- Saturated Fat: 287.32g
- Trans Fat: 0.00g
- Monounsaturated Fat: 24.53g
- Polyunsaturated Fat: 9.23g
- Carbohydrates: 391.48g
- Fiber: 48.58g
- Sugar: 271.43g
- Protein: 28.89g
- Sodium: 1995.65mg
- Calcium: 491.42mg
- Potassium: 3534.43mg
- Iron: 16.13mg
- Vitamin A: 172.90µg
- Vitamin C: 10.26mg
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