Servings: 25 1/4 cup servings
Calories: 135kcal
Equipment
- Stove
- Oven
Ingredients
- 4 cups dry quick oats
- 3/4 cup ground flax seed
- 3/4 cup dried, shredded coconut sweetened
- 1 tsp salt
- 1/4 cup light brown sugar
- 1/2 cup honey
- 1/2 cup coconut oil
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325F
- Cover a baking sheet with aluminum foil and spray with cooking spray
- Mix oats, coconut, and ground flax seed together in a large mixing bowl
- Over medium heat, in a small saucepan, mix brown sugar, honey, coconut oil, cinnamon, and vanilla. Bring to a rapid simmer, using caution not to burn the honey mixture.
- Pour coconut oil & honey mixture into mixing bowl with oats. Mix with a large spoon until all the ingredients are combined, and coated with the liquid mixture.
- Spread granola mixture across the foil-lined baking sheet and flatten ingredients with a large spoon or spatula to approximately 1/2 inch in height.
- Bake for 25 minutes (stir ingredients and re-spread halfway through cooking time).
- Remove from oven and allow to completely cool. Granola will harden as it cools.
- Once cooled, break up and crumble granola.
- Store in an airtight container.
Notes
Allergy Information:
According to the American College of Asthma, Allergy, and Immunology: Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.
Please read all ingredients carefully, and check with your allergy specialist for any potential reactions to coconut before consuming the ingredients in the recipe.
Nutrition
Calories: 135kcal
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