AuthorHeather BlakeCategoryBreakfast, Gluten-free, Grains, Vegan, VegetarianDifficultyBeginnerA tasty on-the-go breakfast with clean, whole ingredients!
Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
Combine oats, almonds, cinnamon, and salt in large bowl. Stir to distribute evenly.
In a small pot on stove, warm the coconut oil and syrup OR honey until the coconut oil just becomes a liquid and gently stir to combine. Do not overheat.
Pour the wet ingredients into the bowl of dry ingredients and mix thoroughly.
Spread granola onto baking sheet, making sure it is evenly distributed.
Bake for about 35-40 minutes, removing it from the oven to stir the granola half-way. When it is almost golden brown, toss in the coconut flakes and bake for 5 more minutes, until the coconut is toasted.
Let cool for a few minutes and enjoy with plain or with coconut milk, almond milk, or yogurt!
Ingredients
Directions
Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
Combine oats, almonds, cinnamon, and salt in large bowl. Stir to distribute evenly.
In a small pot on stove, warm the coconut oil and syrup OR honey until the coconut oil just becomes a liquid and gently stir to combine. Do not overheat.
Pour the wet ingredients into the bowl of dry ingredients and mix thoroughly.
Spread granola onto baking sheet, making sure it is evenly distributed.
Bake for about 35-40 minutes, removing it from the oven to stir the granola half-way. When it is almost golden brown, toss in the coconut flakes and bake for 5 more minutes, until the coconut is toasted.
Let cool for a few minutes and enjoy with plain or with coconut milk, almond milk, or yogurt!
