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:

1/2 cup sliced almonds

1/4 cup coconut oil

1 cup golden raisins

2 Tablespoons honey

4 cups old fashioned oats

1 cup pecan pieces

1 cup pepitas

1/2 cup dark raisins

1/4 teaspoon salt (optional)

1 cup sweetened coconut flakes

2 teaspoons real vanilla extract

Equipment:

microwave

bowl

oven

frying pan

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:

Quickview
1102k Calories
24g Protein
61g Total Fat
127g Carbs
27% Health Score
Limit These
Calories
1102k
55%

Fat
61g
94%

  Saturated Fat
22g
138%

Carbohydrates
127g
42%

  Sugar
40g
45%

Cholesterol
0.0mg
0%

Sodium
222mg
10%

Alcohol
0.69g
4%

Get Enough Of These
Protein
24g
48%

Manganese
5mg
284%

Magnesium
316mg
79%

Phosphorus
768mg
77%

Fiber
18g
75%

Copper
1mg
65%

Vitamin B1
0.66mg
44%

Selenium
30µg
43%

Iron
7mg
43%

Zinc
6mg
42%

Vitamin E
5mg
39%

Potassium
1165mg
33%

Vitamin B2
0.48mg
28%

Vitamin B6
0.35mg
17%

Vitamin B3
3mg
17%

Vitamin B5
1mg
14%

Calcium
143mg
14%

Folate
52µg
13%

Vitamin K
5µg
5%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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