From minimalistbaker.com

Super Chunky Coconut Granola

13 servings · 10 min prep · 25 min cook

Ingredients

Ingredients

• 1½ cups gluten-free rolled oats
• ½ cup unsweetened coconut flakes
• ½ cup slivered raw almonds
• ½ cup raw pecan halves
• 1 Tbsp coconut sugar
• ¼ tsp sea salt
• 3 Tbsp coconut oil
• ⅓ cup maple syrup
• 1 tsp pure vanilla extract
• ¼ cup dried blueberries

For serving

• almond or coconut milk (optional)

Steps

1. Preheat oven to 325 degrees F (162 C).
2. Add 1 ½ cups oats, ½ cup coconut, ½ cup almonds, ½ cup pecans, 1 Tbsp coconut sugar, and ¼ tsp salt to a large mixing bowl and stir to combine.
3. To a small saucepan, add 3 Tbsp coconut oil and ⅓ cup maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation. Add 1 tsp vanilla, whisk once more.

   2-3 min

4. Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a parchment-lined large baking sheet and spread into an even layer.
5. Bake for 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).

   20 min

6. To keep this granola chunky, don't stir during baking, or right after. This will help it form together and create "chunks", so handle as little as possible!
7. Bake 5-7 minutes more, watching carefully as to not let it burn. You'll know it's done when the granola is golden brown and very fragrant.

   5-7 min

8. Let cool completely before enjoying. Add ¼ cup dried blueberries to the pan while the granola is cooling (optional). Break into clumps.
9. Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
10. This is delicious as is or with almond or 1 Tbsp coconut milk, flaxseed meal, hemp seeds, and banana!

Nutrition

Per serving

kcal

159

protein

2.8 g

carbs

14.6 g

fat

10.5 g

Simplify your own recipe on Reduce