Time
0 min
Serving
16 persons
Calories
406
This crunchy coconut granola is an easy recipe for a make-ahead, on-the-go breakfast, or midday snack.
Ingredients
- rolled oats: 5 cups
- almonds: 2 cups
- unsweetened shredded coconut: 2 cups
- ¼ cups maple syrup: 1 piece
- coconut oil: 0.5 cup
- egg white: 1 piece
- chia seeds: 2 Tbsp
- cinnamon: 1 tsp
- cardamom: 1 tsp
- kosher salt: 1 tsp
Metric Conversion
Stages of cooking
-
Gather Ingredients. Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper. ALLRECIPES / BAHAREH NIATI
-
Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer. ALLRECIPES / BAHAREH NIATI
-
Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly. ALLRECIPES / BAHAREH NIATI
-
Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple). ALLRECIPES / BAHAREH NIATI
