Grain Free Coconut Lemon Granola
Ingredients
- 1/3 cup cold-pressed virgin coconut oil
- 1/3 cup coconut sugar
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 2 cups large coconut flakes
- 1 cup raw pecans, chopped
- 1 cup sliced or slivered almonds
- 1 cup raw sunflower seeds
- 1 cup raw pumpkin seeds
- 3 tablespoons chia seeds
- Zest of 1 small lemon
Instructions
- Preheat the oven to 300° F.
- Melt the coconut oil in a small saucepan over low heat. Keep an eye on the pan because the oil will melt quickly and you don’t want it to get too hot. Remove from heat and whisk in the coconut sugar, vanilla and salt.
- Place the coconut, nuts and seeds in a large bowl and mix to combine. Pour in the wet ingredients and stir well to coat.
- Transfer the mixture to a parchment paper-lined baking sheet, spreading evenly to avoid burning on the edges and place in the preheated oven.
- Bake granola for 30–35 minutes. After 15 minutes, stir once and add the lemon zest. Then stir every few minutes until golden.
- Remove the granola from the oven, let it cool completely and store for up to a month at room temperature in an airtight container, such as a large glass jar with a tight-fitting lid. Makes about 6 cups.
About the author
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
