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Cinnamon Coconut Granola

cinnamon coconut granola in the bottle with a spoon.
Author: Farwin Simaak
Crunchy homemade granola made with rolled oats(sprouted and gluten free), toasted coconut flakes, almond flakes, mixed seeds, and cashews. The egg white is the secret to big satisfying clusters. Naturally sweetened with maple syrup and ready in under 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 servings

Ingredients
 

  • 2 cups rolled oats old fashioned or sprouted
  • 1 cup coconut flakes large, unsweetened
  • ½ cup almond flakes
  • ⅓ cup sunflower seeds
  • ⅓ cup pumpkin seeds
  • ¼ cup unsalted cashews
  • 5 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 egg white lightly whisked
  • ½ tbsp cinnamon powder
  • ½ tsp salt
  • 3 tbsp raisins

Instructions
 

  • Preheat oven to 350°F (180°C ). Line a large baking tray with parchment paper.
  • Combine rolled oats, coconut flakes, almond flakes, sunflower seeds, pumpkin seeds, and cashews in a large bowl. Stir to mix.
  • In a small saucepan over low heat, warm the coconut oil and maple syrup until combined. Remove from heat, stir in cinnamon and salt. Allow to cool for 2 minutes.
  • Pour over the dry ingredients and stir. Then add the lightly whisked egg white in fold until everything is evenly coated.
  • Spread on the prepared tray and press down firmly with a spatula.
  • Bake for 15-20 minutes, stirring once at the halfway mark. Remove when deep golden brown.
  • Immediately stir in raisins. Cool completely on the tray before breaking into clusters and storing.

Notes

  • Avoid quick cooking oats - it'll turn into mush. Old fashioned rolled oats will hold it's shape beautifully.
  • The granola firms up as it cools - don't skip the cooling step.
  • To make vegan: omit the egg white and press the granola down firmly before baking.
  • Swap raisins for dried cranberries, chopped dried apricots, chocolate chips or your favorite mix-in.
  • Use honey instead of maple syrup if preferred (same quantity).
  • For a nut-free version, replace cashews and almond flakes with extra seeds.
  • Storage: Store in an airtight container at room temperature for up to 2 week. 

Nutrition

Serving: 1 serving | Calories: 194 kcal | Total Carbs: 16 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 8 g | Sodium: 85 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 3 IU | Vitamin C: 0.3 mg | Calcium: 27 mg | Iron: 1 mg | Net Carbs: 13 g
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Course Breakfast
Cuisine American