Holly’s Cinnamon Coconut Granola Recipe

Our favorite granola!

1c old fashioned/rolled oats

1c mixed nuts/seeds, roughly chopped

1tbs chia seeds (optional)

1tbs hemp hearts (optional)

1tbs ground flax seed (optional)

1/2tsp cinnamon

1/4tsp salt (omit if your nuts/seeds are already salted)

1tsp vanilla extract

1/8c coconut oil

1/8c honey

1/4c coconut flakes, unsweetened 

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.

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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