Crunchy Maple Coconut Granola
This maple coconut granola is inexpensive, simple to throw together, uses good ingredients and is relatively low in oil and sugar. WIN! You can pair it with your go-to yogurt, nut milk or eat it by the handful each time you pass the fridge, like we do.
Servings Prep Time
6 5
Cook Time
25
Servings Prep Time
6 5
Cook Time
25
Instructions
  1. Preheat your oven to 300 degrees.
  2. In a medium skillet, melt coconut oil. Add maple syrup and stir.
  3. In a small bowl mix together remaining ingredients. Add ingredients to the skillet and mix well.
  4. Remove from heat and place granola on parchment paper lined baking tray. Make sure that the granola bakes close together; do not spread apart on the baking tray to ensure you get clusters.
  5. Placing tray on middle/top rack in oven, bake for 20 minutes. Remove from oven OR rotate baking tray 180 degrees and bake for another 1-5 minutes, to desired crunchiness. Remove tray from heat, let cool then add dark chocolate chips (if you choose) and enjoy!
  6. Will stay good for about a week in an airtight container. I like to keep mine in the fridge so it stays nice and crunchy.
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