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

  1. Preheat oven to 350°F.

  2. Add coconut, buckwheat, oats and pumpkin seeds into a bowl. Mix with a spoon.

  3. Melt coconut oil in a small bowl. Add in liquid stevia once melted and stir.

  4. Coat the granola mixture with the melted coconut oil mixture. Toss well with a spoon and sprinkle in a pinch of salt.

  5. 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.

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Summer Potato Salad

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Chocolate Chip Pumpkin Muffins