Granola with Virgin Coconut Oil
Looking for a healthy breakfast option? This granola recipe is healthy and scrumptious, since it’s made with whole grains, virgin coconut oil and naturally sweetened.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- 4 cups old-fashioned rolled oats
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup virgin coconut oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit, chopped if large
Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper..
In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
Pour in the virgin coconut oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake until lightly golden, about 21 to 24 minutes, stirring halfway. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.