Coconut + Granola.
A million times yes!
The truth is, homemade granola is easy to prepare and tastes like pure awesomeness. Sweet and crunchy, oh yes! The only thing that could make it better is coconut. And not just shavings or coconut chips here and there of the good stuff-- I'm talking a full-on coconut takeover.
This coco-nola (coconut granola) is decadent but not over indulgent. It's got the perfect crispy crunch, plus you achieve huge granola clusters. Largely-sized clusters are a major plus in granola.
Pair it with mylk or yogurt for breakfast, or sprinkle it over berries and whipped coconut cream for dessert. Or simply eat it straight up. This is one recipe you're going to LOVE!
What You'll Need To Know
Preheat the oven to 325F degrees.
Mix all of the dry ingredients together in a large bowl.
Melt the coconut oil and pour it in a small bowl.
Pour the oil and honey over the dry mixture and stir to combine and evenly coat. If using collage peptides, add 1 scoop and mix together.
Spread the granola on a baking sheet lined with parchment paper and bake for 20 minutes.
Stir, then bake an additional 5 minutes until golden brown.
Allow the granola to cool completely, then store it in an airtight container.
What You'll Need
1 cup raw pepitas pumpkin seeds (I used this brand*)
1 cup sesame seeds
1 cup raw sunflower seeds, not in shells
1 cup shredded coconut, unsweetened
1 cup sliced cashews
2 cups chopped pecans
2 teaspoons cinnamon
3 teaspoons vanilla
dash of salt (I used this brand)
1 tablespoon coconut oil, melted
1/2 cup honey
Optional: 1 scoop collagen peptides (I used this brand)
* Use promo code 'valerie17' for 15% at checkout on Skoutbackcountry.com
Valerie is a San Francisco native who loves overall health and wellness. She content creator and recipe developer, helping brands in the Fitness, Health & Wellness space tell their stories through gluten-free, mostly plant-based food, life + travel.