Recipes.

Coco-Nutty Granola


Coconutty Granola
  • 6 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
Coconutty Granola

This Coco-Nutty Granola is divine. Eat it for breakfast with yoghurt or tote in a jar for an afternoon snack.  

Servings: 6
Preperation: 10 mins
Cooking: 25 mins

Ingredients

Granola

  • 3 tablespoons coconut oil, melted.
  • 3 cups coconut flakes.
  • 2 cups unsalted mixed nuts, roughly chopped.
  • 2 tablespoons chia seeds.
  • 1 teaspoon ground cinnamon (optional).
  • 3 tablespoons rice malt syrup (optional).

To serve

  • 1/2 cup full-fat natural or Greek yoghurt.

Directions

1. Preheat oven to 120ºC/250°F/Gas Mark ½ and line a baking tray with baking paper.

2. Combine all ingredients, then spread evenly on the tray.

3. Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.

4. Remove from the oven and allow to cool.

5. Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).


Note

For this recipe 3/4 cup = 1 serve

You may replace the coconut oil with butter if you prefer.

We recommend Pureharvest rice malt syrup.

To make this recipe a little cheaper, replace the 2 cups of mixed nuts with 1 cup of mixed nuts and 1 cup of rolled oats.

This Coco-Nutty Granola is divine. Eat it for breakfast with yoghurt or tote in a jar for an afternoon snack.

Ingredients

Granola

  • 3 tablespoons coconut oil, melted.
  • 3 cups coconut flakes.
  • 2 cups unsalted mixed nuts, roughly chopped.
  • 2 tablespoons chia seeds.
  • 1 teaspoon ground cinnamon (optional).
  • 3 tablespoons rice malt syrup (optional).

To serve

  • 1/2 cup full-fat natural or Greek yoghurt.

Directions

1. Preheat oven to 120ºC/250°F/Gas Mark ½ and line a baking tray with baking paper.

2. Combine all ingredients, then spread evenly on the tray.

3. Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.

4. Remove from the oven and allow to cool.

5. Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).

Note

For this recipe 3/4 cup = 1 serve

You may replace the coconut oil with butter if you prefer.

We recommend Pureharvest rice malt syrup.

To make this recipe a little cheaper, replace the 2 cups of mixed nuts with 1 cup of mixed nuts and 1 cup of rolled oats.

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