Vanilla Coconut Snacking Granola

Need a gluten free, dairy free, and lacto ovo vegetarian main course? Vanilla Coconut Snacking Granola could be an awesome recipe to try. One serving contains 1103 calories, 24g of protein, and 61g of fat. This recipe serves 4. For $2.8 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is brought to you by Sumptuous Spoonfuls. Head to the store and pick up almonds, coconut oil, honey, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours. 75 people found this recipe to be tasty and satisfying. Overall, this recipe earns a spectacular spoonacular score of 85%. If you like this recipe, you might also like recipes such as Coconut Vanilla Granola, Coconut Vanilla Granola, and Banana Snacking Cake With Cashew Coconut Cream.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 105 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 275 F. In a large bowl, mix together the oats, coconut, pecans, pepitas, and almond slices. In a separate small bowl, add the coconut oil (it will be solid at room temperature), honey and vanilla. Microwave on high for 30 seconds, then stir to finish melting the coconut oil. Stir in the salt. If the coconut oil still isn't melted, microwave just a little longer and stir again to mix and melt away any chunks.Pour the coconut oil mixture over the oat mixture in the big bowl and stir to coat all the oats and nuts in the oil mixture. Pour the granola into a large flat jelly roll pan with a lip and smooth it out so it's one even layer. Roast in the oven for 1 1/2 - 2 hours, stirring every 15 minutes, until the granola is golden brown and nicely toasted. (I roasted it for 1 hour 45 minutes.)Sprinkle the raisins over top and stir a bit to mix them into the mixture. Store in an airtight container.

 

Step by step:

1. Preheat the oven to 275 F. In a large bowl, mix together the oats, coconut, pecans, pepitas, and almond slices. In a separate small bowl, add the coconut oil (it will be solid at room temperature), honey and vanilla. Microwave on high for 30 seconds, then stir to finish melting the coconut oil. Stir in the salt. If the coconut oil still isn't melted, microwave just a little longer and stir again to mix and melt away any chunks.

2. Pour the coconut oil mixture over the oat mixture in the big bowl and stir to coat all the oats and nuts in the oil mixture.

3. Pour the granola into a large flat jelly roll pan with a lip and smooth it out so it's one even layer. Roast in the oven for 1 1/2 - 2 hours, stirring every 15 minutes, until the granola is golden brown and nicely toasted. (I roasted it for 1 hour 45 minutes.)Sprinkle the raisins over top and stir a bit to mix them into the mixture. Store in an airtight container.

Nutrition Information:

covered percent of daily need