A simple recipe that replaces oatmeal with unsweetened coconut flakes. If desired, replace the maple syrup with honey and add a little extra liquid if needed.
Ingredients
- 1/4 cup maple syrup
- 2 Tbl coconut oil melted
- 1 teaspoon vanilla
- 1 Tbl chia seeds soaked & drained if desired
- 2 1/2 cups unsweetened coconut chips/flakes
- 1 1/4 cups sliced almonds
- 3/4 cups raw pecans coarsely chopped
- 3/4 cups walnuts coarsely chopped
- 1/2 cup raw pumpkin seeds (pepitas)
- 3 Tbl Flax seed
- 2 Tbl hemp hearts
- 1 teaspoon cinnamon
- 1/4 tsp salt
Servings: servings
Instructions
Combining
- If using the oven, preheat to 300 degrees. Line a cookie sheet with parchment paper and set aside.
- Melt coconut oil with your favorite method.
- Stir in maple syrup and vanilla.
- Combine remaining ingredients in a large bowl then stir to combine.
- Pour the maple syrup mixture over the granola mixture then mix well to coat.
- Spread in even layers on silicone mats.
- Dehydrate at 165 for about 4 hours until dry.
Bake in oven.
- Spread onto prepared sheet pan then bake for 15-20 minutes, stirring twice, until almonds are light brown.
- Granola will crisp as it cools.
- Cool completely on sheet pan before transferring to an airtight container.
- Will last longer in fridge. Eat within 4 or 5 days if left on counter.
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