Nutty Coconut Granola
Nutty Coconut Granola Almonds, cashews, walnuts, pecans, coconut, hemp seeds, unsweetened coconut flakes, coconut oil, and honey make this an all-natural snack.
Servings: 6
Equipment
- food processor
- mixing bowl set
- spatula set
Ingredients
- 1 cup Almonds
- 1 cup Cashews
- 1 cup Walnuts
- 1 cup Pecans
- 3 Tablespooons Coconut Oil (melted)
- 3 Tablespoons Honey (I love the creamed honey)
- 1 cup Unsweetened Coconut Flakes (I use the shredded coconut)
- 1/2 cup Hemp Seed Hearts
- 1/2 to 1 teaspoon Salt
Instructions
- Preheat oven to 220 degrees.
- Place the nuts in a food processor and pulse to create small chunks. If you don't have a food processor, you can put them in a large Ziplock bag and use a mallet or rolling pin to pound them to desired size.
- In a large bowl, mix the melted coconut oil, honey, coconut flakes, hemp hearts, salt, and nuts. Transfer the mixture to a parchment paper-lined baking sheet. I love to use light-colored baking sheets.
- Bake for approximately 24-28 minutes, until the nuts are lightly toasted. Let the granola cool and then store it a room temperature in an airtight container.
Notes
** This recipe is adapted from Kelly LeVeque's book called Body Love Every day. I changed the coconut oil and honey amount.
