Toasted Coconut Granola
The perfect, low-sugar, crunchy addition to a smoothie bowl, yogurt with berries or ice cream.
Serves: 4-6
Ingredients
6 Tbsp coconut flakes
6 Tbsp buckwheat groats
6 Tbsp gluten-free rolled oats
6 Tbsp pumpkin seeds
2 Tbsp coconut oil, melted
5 drops liquid stevia
1 pinch sea salt
Instructions
Preheat oven to 350°F.
Add coconut, buckwheat, oats and pumpkin seeds into a bowl. Mix with a spoon.
Melt coconut oil in a small bowl. Add in liquid stevia once melted and stir.
Coat the granola mixture with the melted coconut oil mixture. Toss well with a spoon and sprinkle in a pinch of salt.
Spread out on a parchment lined baking sheet. Bake for 10-12 minutes.
Note: Be sure to use organic, certified gluten-free oats. Conventional oats are heavily sprayed with glyphosate, a “likely” carcinogen.