Coco-Nola, The Best Granola
Coco-Nola, The Best Granola
This granola recipe is not only gluten-free, vegan, and incredibly simple to make, but it is absolutely irresistible! The granola crisps up in the oven and the dried pomegranate seeds add a nice tang of flavor. This is the perfect base recipe to experiment with different additions.
Servings
4
Ingredients
- 2 1/2 cup rolled oats
- 1 cup desiccated coconut
- 2 tablespoon coconut or brown sugar
- 1 cup chopped nuts*
- a pinch of salt
- 1/4 cup coconut oil
- 1/4 cup creamy almond butter
- 1/3 cup maple syrup
- 1/4 cup pepitas (pumpkin seeds)
- 1/3 cup dairy-free dark chocolate chips
- 1/3 cup dried pomegranate seeds
Directions
- Preheat the oven to 350°F.
- Mix the rolled oats, desiccated coconut, coconut sugar, salt, pepitas, and nuts together in a large bowl.
- In a small bowl, mix the coconut oil, almond butter, and maple syrup until well combined, and then pour over the dry ingredients.
- Once both bowls are thoroughly mixed together, spread the rolled oat mixture evenly onto a large baking sheet (making sure not to crowd the granola)
- Bake the granola for about 30 minutes, or until the entire mixture has reached a golden-brown color. Mix the oats around every 10 minutes or so to ensure even cooking.
- Once the granola reaches the golden-brown color, remove from the oven and allow to cool completely.
- Once the granola has completely cooled, add in the dairy-free mini chocolate chips and the dried pomegranate seeds.
- Serve immediately, or keep in an air-tight container.