Healthy Super Crunchy Granola
Healthy, delicious, and so easy to make; this granola recipe is perfect for breakfast or snack. Enjoy as cereal, on its own, as a topping for ice cream, or in a scrumptious yogurt parfait! Free from: dairy, egg, peanut, tree nuts (except almonds), soy, gluten, and sugar.
Servings 10 Cups
Large sheet pan
- 2 C large oats
- 1 C quick oats
- 3/4 C whole almonds, omit only if allergic
- 1/3 C sunflower seeds
- 1/4 C pumpkin seeds
- 1 C unsweetened shredded coconut
- 1/2 C coconut oil
- 3/4 C honey, I use creamed
- 1/3 C pure maple syrup
- 3/4 Tsp Himalayan salt
Preheat oven to 375F. On a parchment lined baking sheet, place oats, nuts and seeds, and toast in the oven for 10 minutes, until fragrant. Remove from the oven and set aside a few minutes to cool slightly. Drop the oven temp to 350F.
Combine the following in a large bowl, using a wooden spoon or spatula: shredded coconut, coconut oil, honey, maple syrup, and salt.
Place the toasted oats and seeds, except for the almonds, into the bowl with the honey mix. Take the toasted almonds, and give them a rough chop! Then add them to the bowl.
Stir all the ingredients very well until all ingredients are fully incorporated. Spread mixture onto the lined baking sheet(the one you used to toast the oats etc) into a uniform layer.
Place in the oven to bake for approximately 17 minutes, until granola becomes a beautiful golden color. The perfect time for me is always 17 minutes; however check granola for doneness at 15 minutes as every oven varies in how it heats.
Remove from oven and allow granola to cool before you break it up and place in large lidded jars, or plastic bag you can seal (like a ziploc).
Keeps excellent in a lidded container/sealed plastic bag in a cool dry place for months! Although it never lasts that long for us. Ever!
Serving: 0.5cups | Calories: 190kcal | Carbohydrates: 21g | Protein: 8g | Fat: 13g | Fiber: 6g | Sugar: 10g | Vitamin C: 1mg | Iron: 2mg