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Grain-Free Almond Coconut Granola
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Course Breakfast
Sensitivity Grain Free
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
servings
Course Breakfast
Sensitivity Grain Free
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300 degrees Fahrenheit. Place chopped almonds on a rimmed baking sheet, and roast in oven, stirring every 10 minutes, for 40 minutes. If the almonds are browning too quickly, turn heat down to 250, and stir every 5 minutes. Roast the almonds until they start to brown slightly, and are very crunchy.
  2. Place the hot almonds in a large mixing bowl, add the coconut oil, spices, salt, stevia or maple syrup. Toss to combine, mixing well. Then add the coconut flakes, again mixing well.
  3. Place the granola mixture back on the baking sheet, bake for another 15-20 minutes at 300, until the coconut starts to brown. Watch for excess browning at the edges; if this occurs, stir the granola as it bakes.
  4. Remove from oven when coconut is lightly toasted, let cool, and store for 2-3 weeks in a glass jar or in a plastic zip bag, out of direct sunlight.
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