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Vegan Coconut Granola

Coconut Granola (Vegan)

by Lola Dweck
This Coconut Granola is packed with wholesome nuts and a vibrant variety of dried fruits. If you’re looking for a nourishing addition to your breakfast or for a hearty on-the-go snack, this vegan granola is a harmonious blend that’s sure to become a new family favorite.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings 15
Calories 186 kcal

Equipment

Ingredients
  

  • 2 cups old-fashioned oats
  • ¼ cup dried cranberries
  • ¼ cup golden raisins
  • ½ cup sliced almonds
  • ½ cup hazelnuts roughly chopped
  • ½ cup raw pepita seeds
  • ¼ cup unsweetened shredded coconut
  • ¼ cup unsweetened coconut flakes
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons coconut oil
  • ¼ cup light brown sugar lightly packed
  • ¼ cup agave
  • 1 teaspoon pure Mexican vanilla extract

Instructions
 

  • Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
  • Mix the oats, cranberries, raisins, almonds, pepitas, hazelnuts, coconut, cinnamon, and salt in a large bowl.
  • Combine the coconut oil, sugar, agave, and vanilla in a small saucepan over medium heat, stirring until coconut melts and the sugar is completely dissolved, about three minutes. Remove from heat.
  • Pour the liquid mixture over the oats, mixing everything until well coated.
  • Transfer to the prepared baking sheet and, using a spatula, press the oats evenly into the pan. Make sure that the edges aren’t too thin because this can cause them to burn.
  • Bake until the top is golden brown, 15 to 20 minutes. Remove from the oven and allow to cool.
  • Using your hands, crumble the granola into bite-sized pieces.

A Note from Lola

RECIPE VARIATIONS
  • Instead of roughly chopping nuts with a knife (this can be a bit challenging), a hand-held citrus juicer works well to smash the nuts and provides the same effect
  • Use gluten-free oats to make this recipe gluten-free
  • Raw almonds are a good substitute for the hazelnuts
  • Roughly chopped pecans and walnuts also work well in this recipe
  • Sliced dates and dried apricots are great additions to the cranberries and raisins
  • Extra coconut flakes are wonderful if you like coconut

Nutrition

Serving: 0.5cupCalories: 186kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 42mgPotassium: 147mgFiber: 3gSugar: 10gVitamin A: 2IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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