This sweet granola, which has just a little bit of kick with the help of a teaspoon of cinnamon, will become your morning go-to. And while it may require a few hours in the oven, one big batch alone will last you between one to two weeks.
Nutrition (per serving)
396 calories; 35g fat; 10g protein; 18g carbohydrate; 8g dietary fiber; 10g net carbs.
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Makes 16 servings
- 1 cup flaxseed meal
- 2 cups shredded coconut meat
- ¼ cup sesame seeds (optional)
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup water
- ½ cup coconut oil, melted
- ⅓ cup honey (or more or less, to taste)
- 2 cups chopped pecans
- ½ cup sunflower seeds
- ½ cup chopped walnuts
- ½ cup shelled pumpkin seeds
- ½ cup sliced almonds
How to make it
Preheat oven to 250º F.
In big mixing bowl, combine the flax meal, coconut, sesame seeds, salt, and cinnamon. Stir together so everything is evenly distributed.
In a 2-cup measure, measure water, oil, and honey; stir together. Pour this over dry ingredients and use a whisk to stir it till everything is evenly damp.
Turn this mixture into an 11"x13" roasting pan—you might want to line it with non-stick foil first. Press it into an even layer in the bottom of the pan and put it in the oven. Set your timer for 1 hour.
When the hour is up, pull out your pan. Use the edge of a spatula to cut the whole thing into 1" squares, and then scoop up those chunks and stir them around in the pan. They’ll crumble somewhat, and you can cut into somewhat smaller pieces—maybe 1⁄2".
Now measure and stir in the nuts and seeds. Put the pan back in the oven, and set your timer for 20 minutes. When time’s up, stir and turn everything, and put the pan back in the oven. Repeat two or three more times, till the nuts and seeds are toasted to your liking, then remove from oven, cool, and store in a tightly lidded container.
Serve with coconut or almond milk.