Nutty Coconut Granola
User Reviews
5
Nutty Coconut Granola
Description
To make the granola, almonds, cashews, walnuts, and pecans are pulsed into small chunks to provide varied texture without being too finely ground. These nuts are mixed with shredded unsweetened coconut flakes, hemp seeds, melted coconut oil, honey, and salt to create a cohesive mixture. The blend is spread evenly on a parchment-lined baking sheet and toasted at 220 degrees until the nuts are lightly toasted, enhancing their flavor.
The honey and coconut oil not only bind the ingredients but also add a subtle sweetness and richness. Cooling after baking allows the flavors to set and the texture to crisp up, resulting in a crunchy granola with visible nut and coconut pieces.
This granola can be enjoyed with milk or yogurt or eaten as a snack. The combination of diverse nuts and coconut flakes provides a satisfying mix of flavors and textures.
Ingredients
- 1 cup almonds
- 1 cup cashews
- 1 cup walnuts
- 1 cup pecans
- 3 Tablespooons coconut oil (melted)
- 3 Tablespoons honey (I love the creamed honey)
- 1 cup coconut flakes I use the shredded coconut, unsweetened
- 1/2 cup hemp seed hearts
- 1/2 to 1 teaspoon salt
Instructions
- Preheat oven to 220 degrees.
- Place the nuts in a food processor and pulse to create small chunks. If you don't have a food processor, you can put them in a large Ziplock bag and use a mallet or rolling pin to pound them to desired size.
- In a large bowl, mix the melted coconut oil, honey, coconut flakes, hemp hearts, salt, and nuts. Transfer the mixture to a parchment paper-lined baking sheet. I love to use light-colored baking sheets.
- Bake for approximately 24-28 minutes, until the nuts are lightly toasted. Let the granola cool and then store it a room temperature in an airtight container.
Notes
- This recipe is adapted from Kelly LeVeque's Body Love Everyday book with modified coconut oil and honey quantities for balance.
User Reviews
Overall Rating
5
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