Description
Breakfast without the guilt. It’s loaded with healthy fats, fiber, protein and fruit. Delicious flavor and texture and completely gluten-free. This easy recipe is a keeper!
Ingredients
Scale
- 4 cups rolled oats, gluten-free
- 1 cup unsweetened shredded coconut (or flakes)
- 1 cup chopped pecans
- 1 cup raw pumpkin seeds
- 1 cup dried fruit, chopped into small pieces
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 cup avocado oil (or melted coconut oil)
- 1/2 cup honey (or maple syrup)
- 1 teaspoon vanilla
- optional, 1/4 cup chia seeds (You don’t have to add these, if you don’t have any. But I always do. They add a ton of protein and I love the texture when they’ve absorbed some liquid.)
Instructions
- Preheat oven to 350°
- Lightly oil a rimmed *baking sheet or line it with parchment paper.
- In large bowl mix oats, coconut, pecans, pumpkin seeds, chia seeds, salt and cinnamon.
- Add the oil, honey and vanilla and mix well to coat every piece of the granola mixture.
- Pour onto prepared pan and spread into an even layer.
- Bake 20-22 minutes, stirring half-way through.
- Cool the granola completely. Your granola will get crisper as it cools.
- Break the cooled granola into chunks and toss in the dried fruit.
- Store in an airtight container at room temperature for up to 2 weeks. Or store in a sealed freezer bag, in the freezer, for up to 3 months. (Allow frozen granola to thaw at room temperature for 5-10 minutes before serving, as the dried fruit freezes very hard.)
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American