Holly’s Cinnamon Coconut Granola Recipe
Our favorite granola recipe!
Ingredients
- 1 cup old fashioned/rolled oats
- 1 cup mixed nuts/seeds, roughly chopped
- 1 tbsp chia seeds optional
- 1 tbsp hemp hearts optional
- 1 tbsp ground flax seed optional
- 1/2 tsp cinnamon
- 1/4 tsp salt omit if your nuts/seeds are already salted
- 1 tsp vanilla extract
- 1/8 cup coconut oil
- 1/8 cup honey
- 1/4 cup coconut flakes unsweetened
Instructions
- Combine all ingredients except the coconut flakes in a mixing bowl.
- Mix until evenly coated. Spread onto a parchment-lined sheet pan and flatten with a spatula or your hands (this helps create those crunchy clusters!)
- Bake at 300°F for ~10-15 minutes or until golden brown. Remove from the oven, and DO NOT TOUCH! Sprinkle the coconut flakes on top, and let cool completely. The granola crispens as it cools.
- Once completely cool, break into clusters and store in an airtight container.
Notes
Eat it Sabado Style: on top of plain whole milk Greek yogurt swirled with 1-2tbs of fruit preserves, or on top of a smoothie!
Notes: This recipe is very forgiving! Use any nuts/seeds you have, you can use quick oats in a pinch, but the granola will be more crumbly. Adjust the amount of cinnamon to your liking, or add nutmeg! Substitute honey for agave or maple syrup, etc. We’ve made many variations of this recipe based on what we have, and they’ve all been great! The important part is the ratio of oats: nuts: oil: sweetener.
If using the Instant Omni Pro Oven: put your granola in for the preheat! When it says “food turn/burn,” rotate your pan. Mine usually takes 12mins.
If you try it, send us a pic on Instagram @sv_sabado!
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