Coconutty granola
ChampagneYogiThere is nothing yummier than the scent of homemade granola baking in the oven. For this grain free Coconutty Granola, I added warming spices of cinnamon and nutmeg. Partnered them with pure almond and vanilla extracts which give off a delicious aroma. Similar to that of a pumpkin or apple pie. Your house will smell amazing, and everyone will want to snack directly from the tray. So be sure to make a double batch!
The good news is that this Coconutty granola is healthy, hearty, and can also be a delicious treat. Perfect for snacking on! I use it as a topping for Nana Cream – vegan ice-cream, or smoothie bowls (try my Berrylicious Smoothie next time you have a sweet tooth and sprinkle a little Coconutty Granola on top). It’s amazing with some rich and creamy homemade coconut yoghurt.
Most of the granola found in your local supermarket is high in sugar, and quite often oats are the main ingredient. Which for many people, myself included are super difficult to digest and cause severe bloating and gas!
I like to sweeten my granola with local organic raw honey, but if you are 100% vegan, organic grade-b maple syrup is a great alternative. Always purchase grade-B maple syrup as it is higher in nutrients than grade A.
I try to make a batch of coconutty granola every weekend, and then our school morning routines are much smoother and less chaotic with no need to prep or think about making breakfast. Serena likes to add a handful of granola to her chia pot – which I’ve prepared the night before, she adds a couple goji berries, hemp milk and fresh berries and voila my 7 year old can independently make an ultra nutritious and ultra tasty breakfast in less than 30 seconds!
This recipe is:
healthy, fibre rich, anti-inflammatory,
gluten-free, dairy-free, soy-free,
vegan and raw optional, simple to prepare,
refined sugar free,
And delicious!
The Coconutty granola recipe makes about four cups of granola – 1/4 cup is typically an adult serving. Serve it with unsweetened non-dairy milk (I prefer it with vanilla infused hemp milk), or as a topping to your favourite yoghurt (I am loving GT’s Organics Cocoyo), or just eat it plain.
- 1 cup sliced almonds
- 1 cup raw pecans
- 2 cups raw unsweetened coconut flakes
- ½ cup sesame seeds
- 2 tbsp ground flax seed
- 1 tbsp coconut oil
- ⅛ tsp pink himalayan salt
- ½ tbsp ground cinnamon
- ½ tsp nutmeg
- 2 tbsp honey
- 1 tbsp vanilla extract
- 1 tsp almond extract
- Preheat oven to 300.
- In a large mixing bowl, combine sliced almonds and coconut flakes.
- In a food processor, pulse remaining ingredients until sticky, and form the size of bread crumbs.
- Pour into the mixing bowl and using your hands gently mix with almonds and coconut until coated bowl and gently mix all ingredients together.
- Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 15 minutes, until lightly toasted. (To make this recipe completely raw, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator)
- Cool before serving or storing.
Granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. We keep ours in a large mason jar in the refrigerator, or when travelling in a BPA-free plastic bag.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.
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xo Amanda