Coconut Chunky Granola

This seriously chunky granola takes 1 bowl and just 10 minutes to come together. With way more taste and a lot less sugar — you’ll never buy store bought again!

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Coconut Chunky Granola

Yield

Approx 4.5 Cups

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

Ingredients

• 2 tablespoons coconut oil melted
• 1 cup nuts, roughly chopped
• ¼ cup pumpkin seeds
• 2 tbsp hemp hearts
• 2 tbsp sesame seeds
• ¼ sunflower seeds
• 1 cup unsweetened coconut flakes
• ½ cup rolled oats
• ¼ cup ground flaxseed
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tbsp coconut sugar
• ¼ cup pure maple syrup

Instructions

1. Preheat the oven to 300°F. 
2. Line a medium or large baking sheet with parchment paper Set aside for later.
3. Melt the coconut if needed, set aside.
4. Add all ingredients except coconut oil, date syrup and maple syrup to a large bowl and stir until well mixed.
5. Add coconut oil, date syrup and maple syrup. Using a spatula, stir and fold until well mixed.
6. Pour mixture onto the prepared baking sheet. Using a spatula, press down and pack the granola mixture together to create an even, flat, and tightly-packed layer, about ½ inch thick. It may not cover the entire baking sheet. Now, nudge the sheet of granola apart in the center (dividing the tightly-packed layer in half), to let air through.
7. Bake for 20 minutes. Rotate baking sheet. Bake for 18-22 more minutes, until granola is a deep golden brown. Do not flip or move granola—it is fragile and needs to crisp up while cooling.
8. Place baking sheet on a cooling rack. Cool for about 30 minutes, or until completely cooled and firm. Break sheets of granola into clusters. 

Notes:

Storage notes: Store in an airtight container for 1-2 months at room temperature.

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Created using The Recipes Generator

Orignal recipe by: The Beaming Baker