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Recipe for Crispy Almond Coconut Granola
09/22/2020

Prep Instructions

  • Yield: 48 (¼ cup) servings                                                       
  • Prep Time: 20 minutes                                                         
  • Cooking Time: 2 hours                                                           
  • Total Time: 2 hours and 20 minutes                           
  • Difficulty Level: Moderate 

Recipe Ingredients

6 cups quick oats, 1 1/2 cups regular oats, 1/2 cup flax meal, 1 cup sliced almonds, 1 cup unsweetened coconut, 3/4 cup pineapple juice, 1 cup soft dates, pressed down to measure, 1 tablespoon orange juice concentrate, 1 cup walnut pieces, 1 1/2 tablespoons vanilla, 1 1/2 teaspoons salt, 1/2 teaspoon almond extract, 1/2 teaspoon coconut extract, optional

Cooking Instructions

In large mixing bowl, combine oats, flax, almonds, and coconut.  Combine remaining ingredients in a blender in the order listed above. Blend until everything, including the walnuts, is creamy.  Preheat oven to 225°F (180°F for convection ovens).   Pour blended ingredients over oat mixture and mix thoroughly and evenly. Rubbing the mixture between your palms is a good way to distribute the moist with the dry.  Spread evenly onto cookie sheets and bake for approximately two hours, rotating pans every 30 minutes. Then turn off heat, leaving granola in the oven overnight or for several hours to dry completely. Granola air-dried without heat will be tough; leaving it in the oven to cool ensures it will stay crispy. 

Category Tags

Breakfast, Cholesterol-free, Gluten-free, High fiber, Low sodium, Vegan, Vegetarian, Whole food, plant-based, Whole grain

Nutritional Data

  • Calories: 230.09
  • Fat: 10.78 grams
  • Saturated Fat: 2.72 grams
  • Cholesterol: 0 milligram
  • Sodium: 121.44 milligrams
  • Carbohydrates: 27.55 grams
  • Fiber: 5.56 grams
  • Sugars: 6.05 grams
  • Protein: 6.49 grams

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