Coco-Nola, the Best Granola
This granola recipe is not only gluten-free, vegan, and incredibly simple to make, but it is absolutely irresistible! The granola crisps up in the oven and the dried pomegranate seeds add a nice tang of flavor. This is the perfect base recipe to experiment with different additions.
*Try a mix of raw slivered almonds, pecans, and walnuts
- 2 1/2 Cups rolled oats
- 1 Cup desiccated coconut
- 2 Tablespoons coconut or brown sugar
- 1 Cup chopped nuts*
- a pinch of salt
- 1/4 Cup coconut oil
- 1/4 Cup creamy almond butter
- 1/3 Cup maple syrup
- 1/4 Cup pepitas (pumpkin seeds)
- 1/3 Cup dairy-free dark chocolate chips
- 1/3 Cup dried pomegranate seeds
Preheat the oven to 350°F.
Mix the rolled oats, desiccated coconut, coconut sugar, salt, pepitas, and nuts together in a large bowl.
In a small bowl, mix the coconut oil, almond butter, and maple syrup until well combined, and then pour over the dry ingredients.
Once both bowls are thoroughly mixed together, spread the rolled oat mixture evenly onto a large baking sheet (making sure not to crowd the granola)
Bake the granola for about 30 minutes, or until the entire mixture has reached a golden-brown color. Mix the oats around every 10 minutes or so to ensure even cooking.
Once the granola reaches the golden-brown color, remove from the oven and allow to cool completely.
Once the granola has completely cooled, add in the dairy-free mini chocolate chips and the dried pomegranate seeds.
Serve immediately, or keep in an air-tight container.