Coconut, Pecan & Date Granola
I keep a jar of this granola at all times in my pantry. Its simple to make and easy to build into a quick morning routine. I use quick oats for mine, and I like that it makes smaller bunches of granola, but old fashioned rolled oats work too and will give you bigger bites. Your call.
My favorite ways to eat this are with plain yogurt and fresh raspberries or with homemade cashew milk and bananas. But the ways are endless. I've even added a scoop of this to my banana, coffee & peanut butter smoothie.
- 2 cups oats
- 1/4 cup honey
- 1/4 cup coconut oil
- 1/2 cup chopped pecans
- 1/2 cup unsweetened coconut chips
- 1/2 cup chopped dates
- 1/4 cup ground flax
- 1/4 cup hemp hearts
- 1 tsp salt
Preheat oven to 300F and line a large baking sheet with parchment paper. In a small saucepan, melt the honey and coconut oil on medium-low heat, stir to combine and remove from heat once melted.
Add all the dry ingredients to a large mixing bowl and stir to combine it all together. Add the melted coconut oil and honey to the mixed dry ingredients, and then spread evenly onto the prepared baking sheet.
Place the baking sheet on the middle rack and bake for 25 minutes without stirring. Let the pan rest on top of the oven for another 15 so the clusters form.
Store in a tightly sealed container at room temperature. This will keep for about 3 weeks, but I doubt it will last that long before being gobbled up!