Coconut & Seeds Granola

Author Shruti Mehta

Print

With ImageWithout Image

Coconut & Seeds Granola

Make-ahead granola for breakfast or include it in your lunch with any plant-based milk as a replacement of fruit salad!

Cook modePrevent screen from turning off

Ingredients

Dry Ingredients

• Dry ingredients:
• 2 cups (200g) old-fashioned rolled oats
• 1/4th cup (30g) pumpkin seeds
• (20g) raw sunflower seeds
• ¼ cup (30g) unsweetened shredded dry coconut
• 3 tbsp coconut sugar
• Pinch salt
• Raisins (optional)

Wet Ingredients

• 3 tbsp (45ml) coconut oil
• ½ cup (60ml) maple syrup

Instructions

1. Preheat the oven to 350°F and place a sheet of baking paper onto a baking tray.
2. In a large bowl, mix the dry ingredients.
3. Pour over the maple syrup and oil. Mix thoroughly.
4. Transfer to a parchment-lined baking tray and bake in the upper rack of the oven for 30 - 40 minutes or until brown.
5. Stir every 10-15 minutes to achieve even color and crispiness.
6. Remove from the oven and let it cool. It will continue to harden as it cools.
7. If adding any dried fruits (like raisins/cranberries/apricot), stir it in as soon as remove from the oven.
8. Once completely cooled, transfer to an airtight container or in a Mason jar. Enjoy!

Notes

Substitute & Variation: Use cane sugar or jaggery powder to enhance the taste. You may add cinnamon powder, cardamom powder, nutmeg powder, and nuts of your choice.

This is my go-to breakfast! This granola + unsweetened oat milk + chopped dried fruits. A perfect way to start your day and it's oh! so good. No additional sugar required!

Allergens: Contains Tree Nuts

Disclaimer: Some or all allergens may not be listed

Did you make this recipe?

Tag @Grain-to-Grand on instagram and hashtag it #JVI