Hello and happy Monday! I hope you had a nice, refreshing weekend! We always do some batch cooking on Sunday as well as prepare TEB’s lunches for the week! So, yesterday, I made this yummy toasted coconut granola to have on hand for various things this week!
A lot of granolas at the grocery store tend to have lots of added junk in them, and are often $12-15. There are a couple of brands I trust, but 9 times out of 10, I’d rather make my own if I can!
I have made this one several times, and honestly, experimented with this recipe until I got it just right!
It is fat heavy, so I wouldn’t make it every single week or anything! But, such a great clean, grain free option to have on hand! It’s perfect for smoothie bowls, eating alone, or pairing with some berries! It is a great option for a healthy fat to add into your meal!
If you are more of a granola bar person, check these out. They are TEB’s fav!
You can buy all of the ingredients for this recipe on Thrive Market! If you aren’t already a member, you can get 25% off your order by clicking here!
Shop my fav jars+lids below!
- 1 C chopped raw pecans
- 1 C sprouted pumpkin seeds
- 1/2 C raw cashews
- 1 C shredded cocount
- 2 tsp cinnamon
- 1 tbsp chia seeds
- Pinch pink salt
- 3 tbsp coconut oil, melted
- 3 tbsp raw honey or maple syurp
- Preheat oven to 300 degrees. Put all ingredients in a large bowl and mix together. Layer on a sheet pan and cook for 15-20 minutes.
You can successfully double the recipe! You can also use other type of nuts/seeds if you prefer!