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Coconut and Date Granola

This granola is crunchy, flavorful, and full of clusters. It has the perfect amount of sweetness without any refined sugar. Eat it by the handful, sprinkled on top of a smoothie, or eaten as a bowl of cereal.

Ingredients

  • 4 cups rolled oats (gluten-free if necessary)
  • 1 cup slivered almonds
  • 3/4 cup unsweetened coconut flakes
  • 1/2 cup melted unrefined coconut oil
  • 1/3 cup maple syrup
  • 1/4 cup chia seeds
  • 1/4 cup flax seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 4-5 pitted and chopped dates
  • 2 teaspoons vanilla extract
  • 2-3 teaspoons ground cinnamon
  • 2 pinches sea salt

Instructions

  • Line a baking sheet with parchment paper. Preheat oven to 350F.
  • In a large mixing bowl, add in oats, almonds, chia seeds, flaxseeds, cinnamon, and sea salt. Mix well.
  • In another bowl, mix together wet ingredients: coconut oil, maple syrup, and vanilla extract. Pour wet ingredients into dry ingredients. Mix.
  • Spread the mixture onto a parchment-lined baking sheet.
  • Bake for 20 minutes. At the 10-minute mark, mix the granola.
  • Once baked, remove from the oven and add in the rest of the ingredients (coconut, pumpkin seeds, and sunflower seeds). Pop the sheet back in the oven for 3-5 minutes, or until the edges have browned.
  • Pull the baking sheet out of the oven, sprinkle on chopped dates, then let the granola cool to room temp. Break into pieces. This granola will stay fresh (in your cupboard) for up to one month.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.