Crunchy Coconut Granola
Easy, vegan crunchy coconut granola.
Servings 6 cups
Ingredients
- 2 cups gluten-free rolled oats (not quick cooking)
- 2 cups large coconut flakes
- ½ cup pecans, coarsely chopped
- ¼ cup chia seeds
- ¼ cup golden flax meal
- ¼ cup coconut sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp sea salt
- ¼ tsp ground nutmeg
- ½ cup maple syrup
- ⅓ cup melted coconut oil
Instructions
- Preheat the oven to 325°F. Line a large baking sheet with a Silpat mat or parchment paper.
- Directly to the sheet, add the oats, coconut flakes, pecans, chia seeds, flax meal, coconut sugar, cinnamon, ginger, sea salt, and nutmeg. Gently mix this together with your hands to combine.
- Drizzle with the maple syrup and melted coconut oil. Mix thoroughly with your hands and spread into an even layer.
- Bake for 25 minutes. Toss and continue to bake for 10 to 15 minutes more, until golden. Let the granola cool completely on the baking sheet on a wire rack, then break it up and store in a jar or container for 3 to 4 weeks in a cool, dry place.