Coconut Almond Granola

Since Adam was born we have been eating oatmeal or ricemeal (from rolled rice) for breakfast with different kind of toppings (almond butter, fruits, seeds and nuts) but no sugar, honey or any kind of sweetener is added to it. We really love it, Adam also, so we can’t stop eating it!

A few days ago I had the crave for granola… I don’t know about you but I get some serious granola cravings at times. So I headed to the kitchen and made this coconut almond granola which is absolutely the best granola I have ever tasted! It’s so yummy and healthy, I even ate it as a snack with my 70% dark chocolate pieces in the evenings. 🙂

It’s very easy to make and you can bake it in 15-20 minutes. I added a little bit of maple syrup to sweeten but you can make it with honey, rice syrup or without any sweetener.

Coconut Almond Granola

Ingredients

– 2 cups rolled oats
– 1/2 cup sunflower seeds
– 1/3 cup pumpkin seeds
– 1 cup almond, roughly chopped
– 1/2 cup desiccated coconut (unsweetened)
– 1/3 cup maple syrup
– 1/2 teaspoon salt
– 4 tablespoons coconut oil

Method

Preheat the oven to 175C (347F) and line a baking tray with parchment paper.

In a bowl mix together the dry ingredients: rolled oats, sunflower seeds, pumpkin seeds, almonds, desiccated coconut and salt. Add maple syrup and coconut oil. Mix all the ingredients together and spread the mixture evenly on to the baking tray. Bake for 6-8 minutes, then turn everything around with a wooden spoon. Bake again for 8-10 minutes until golden brown.

Store in an air-tight jar!