Coconut granola

I`ll keep it short guys, I promise. I know the title is alluring and, God forbid, I don`t want you to droll all over your mobile device or even worse, your keyboard! 😱

All jokes aside, this Coconut Granola will change your life. Ok, not that your existence needs a face-lift, but you can’t argue it needs diversity! It’s packed with complex carbs, so that you won’t feel a rush of energy just to feel sleepy afterwards, like junk-carbs do; it’s high in fibre and complete plant-based protein – pumpkin seeds, heart-friendly nuts –almonds and the “nectar” of demi-gods, the maple syrup. (Yeah, I’ve just invented this one.) Mix it with milk and bam! your Brainy Breakfast is ready! Or you can snack on it wherever you crave something sweet.

Just follow these simple instructions bellow and you are sure to have a delightful breakfast tomorrow morning. Oh, and don’t forget to take plenty of pictures and use #boombloombydenisse when you post them!

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Prep Cook
5minutes 25minutes
Nutrition Facts
Coconut granola
Amount Per Serving
Calories 774 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 8g
Monounsaturated Fat 16g
Sodium 164mg 7%
Potassium 268mg 8%
Total Carbohydrates 64g 21%
Dietary Fiber 12g 48%
Sugars 16g
Protein 19g 38%
Vitamin A 0.3%
Vitamin C 18%
Calcium 11%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 350 g rolled oats or quinoa flakes for gluten-free option
  • 200 g raw almonds whole, roughly chopped
  • 80 g pumpkin seeds
  • 50 g coconut flakes unsweetened
  • 125 ml coconut oil melted
  • 5 tbsp pure maple syrup 100 g, or rice malt syrup
  • 0.5 tsp salt
  • 150 g currants

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Line a baking tray with baking paper.
  3. Combine the rolled oats, almonds, pumpkin seeds and coconut flakes.
  4. Heat the oil, maple syrup and salt gently until just melted. Pour over the oat mixture and mix well.
  5. Spread the mixture over a baking tray and bake for 10 minutes, and then stir in the currants.
  6. Bake for 10-15 minutes until golden. Cool on a tray.
  7. Store in an airtight container for 2 weeks.

Share this Recipe

Print Recipe
Print Recipe

Options

Make this recipe your own by adjusting servings & units:
Units:
Servings: servings
Time to have it ready:
Prep Cook
5minutes 25minutes
Nutrition Facts
Coconut granola
Amount Per Serving
Calories 774 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 8g
Monounsaturated Fat 16g
Sodium 164mg 7%
Potassium 268mg 8%
Total Carbohydrates 64g 21%
Dietary Fiber 12g 48%
Sugars 16g
Protein 19g 38%
Vitamin A 0.3%
Vitamin C 18%
Calcium 11%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 350 g rolled oats or quinoa flakes for gluten-free option
  • 200 g raw almonds whole, roughly chopped
  • 80 g pumpkin seeds
  • 50 g coconut flakes unsweetened
  • 125 ml coconut oil melted
  • 5 tbsp pure maple syrup 100 g, or rice malt syrup
  • 0.5 tsp salt
  • 150 g currants

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Line a baking tray with baking paper.
  3. Combine the rolled oats, almonds, pumpkin seeds and coconut flakes.
  4. Heat the oil, maple syrup and salt gently until just melted. Pour over the oat mixture and mix well.
  5. Spread the mixture over a baking tray and bake for 10 minutes, and then stir in the currants.
  6. Bake for 10-15 minutes until golden. Cool on a tray.
  7. Store in an airtight container for 2 weeks.

Share this Recipe

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