Granola Recipe With Nuts and Coconut
This Granola Recipe With Nuts and Coconut is incredibly easy to make! A delicious blend of oats, nuts, and coconut perfect for breakfast or snacking.
Servings: 4 servings
Ingredients
- 2 cups gluten-free quick-cooking oatmeal (not instant)
- 1 cup mixed nuts (walnuts, almonds, pecans, macadamia)
- 3/4 cup shredded coconut (unsweetened)
- 1/2 cup dried cranberries
- 1 teaspoon ground cinnamon
- 4 tablespoons honey (local raw honey)
- 3 tablespoons coconut oil (melted)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). This ensures that your granola toasts evenly, developing a lovely golden color and crunch.
- Step 2: Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Step 3: In a large mixing bowl, combine the gluten-free quick-cooking oatmeal, mixed nuts, shredded coconut, dried cranberries, and ground cinnamon. Stir until well mixed.
- Step 4: In a small saucepan, melt the coconut oil and honey together over low heat. Once melted, pour this mixture over the dry ingredients. Stir well to ensure everything is evenly coated.
- Step 5: Transfer the granola mixture to the prepared baking sheet. Use a spatula to spread it out into an even layer. Press down slightly to help it clump together.
- Step 6: Bake in the preheated oven for about 20-25 minutes, stirring halfway through. Keep an eye on it to avoid burning, as it can go from golden to burnt quickly!
- Step 7: Once golden brown, remove the granola from the oven and let it cool completely on the baking sheet. Once cooled, break it into clusters and store in an airtight container.
Equipment
- Baking Sheet
- Mixing Bowl
- Spatula
- Oven
Notes
- This granola is perfect for meal prep. Make a big batch at the start of the week for quick breakfasts or snacks.
- For a lower-sugar option, reduce the amount of honey or substitute with maple syrup.
- Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to a month.