Recipe: Strawberry Coconut Granola

Ingredients

1 ½ cups gluten-free rolled oats
1 ¾ cups raw nuts (roughly chopped, e.g., pecans and almonds)
2 Tbsp coconut sugar (or substitute with organic brown sugar, muscovado, or organic cane sugar)
1 pinch sea salt
3 ½ Tbsp coconut oil, melted
¼ cup maple syrup (or agave nectar)
½ cup unsweetened large flake or desiccated coconut
1.2 ounces unsweetened freeze-dried strawberries

1. Preheat the oven to 340°F (171°C).
2. In a large mixing bowl, combine the oats, nuts, coconut sugar, and salt.
3. In a small saucepan, warm the coconut oil and maple syrup over medium heat for 2-3 minutes, whisking until combined.
4. Pour the warm mixture over the dry ingredients and stir until everything is well coated.
5. Spread the mixture evenly on a baking sheet and bake for 20 minutes.
6. Remove from the oven, add the coconut, stir, and rotate the pan for even baking.
7. Bake for an additional 5-8 minutes until golden brown and fragrant.
8. Let the granola cool completely before adding the strawberries and tossing to combine.
9. Enjoy as a snack or with bananas and dairy-free milk.

Servings

8 (1/2-cup servings)

Calories

348

Total fat

24.7g

Total carbohydrates

28.9g

Total protein

6.2g

Sodium

13mg

Cholesterol

0mg