Granola Recipe
User Reviews
5
Granola Recipe
Description
The granola combines quick-cooking oats with mixed nuts including walnuts, almonds, pecans, and macadamia nuts, shredded unsweetened coconut, dried cranberries, and ground cinnamon. A mixture of honey and melted coconut oil is tossed through the dry ingredients to lightly coat them. The blend is spread on a baking sheet lined with a silicone mat and baked at 350°F, stirred every 5 minutes to ensure even toasting and crispness.
The slow bake process transforms the mixture into a golden, crunchy granola with nutty depth from the nuts and coconut, a touch of sweetness from the honey, and bursts of tartness from the cranberries. It can be stored in an airtight container for up to two weeks, making it convenient for quick breakfasts or snacks.
Ingredients
- 2 cups gluten-free quick-cooking oatmeal not instant
- 1 cup mixed nuts walnuts, almonds, pecans, macadamia
- 3/4 cup coconut unsweetened, shredded
- 1/2 cup dried cranberries
- 1 teaspoon ground cinnamon
- 4 tablespoons honey I used local raw honey
- 3 tablespoons coconut oil melted
Instructions
- Preheat oven to 350°.
- In a large bowl mix together oatmeal, nuts, coconut, cranberries, and cinnamon. In a small bowl, mix honey and coconut oil together. Toss honey mixture into the oatmeal coating all the ingredients. Put the mix on a cookie sheet covered with a silicone baking mat. Bake 25-30 minutes. Every 5 minutes take out and stir the granola then flatten to a single layer. When granola is golden, remove from oven and let cool. Store granola in an airtight container for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 203kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 44mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.