Coconut Chia Seed Granola

This granola is both chewy and crunchy, with an ingredient list of coconut, chia seeds, golden flax meal (for an extra omega-3 boost!), pepitas (fancy talk for pumpkin seeds) and is naturally sweetened in a bath of maple, honey, vanilla, coconut oil love.

Course Appetizers & Snacks, Breakfast & Brunch

Cuisine American

Keyword chia seeds, coconut, coconut oil, golden flax seed, granola, pepitas

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 126

Author Laurie McNamara

Equipment

OXO Pet Food Storage POP Container

Ingredients

1/3 cup pure maple syrup
1/4 cup unrefined coconut oil warmed
2 tablespoons honey
3/4 teaspoon pure vanilla extract
1 pinch kosher salt
2½ cups rolled oats I love Bob's Red Mill thick-cut oats
2/3 cup unsweetened flaked coconut I use Bob's Red Mill
1/2 cup unsalted pepitas
1/2 cup chia seeds
1/4 cup golden flax meal I used Bob's Red Mill
2 egg whites beaten until frothy

Instructions

Preheat your oven to 325 degrees and line a rimmed baking sheet with a silicone liner or parchment paper.
In a medium bowl, combine the maple syrup, coconut oil, honey, vanilla and salt. Set aside.
In a large bowl, combine the oats, coconut, pepitas, chia seeds and flax meal. Pour the maple/coconut mixture into the bowl with the oats and stir to combine.
Once combined add the frothy egg whites and stir to combine. Pour the granola mixture out onto your prepared pan. Slide it onto the middle rack of your oven and bake for 10 minutes. Rotate the pan and bake for 10 more minutes or until golden.
Allow the granola to cool in the pan for 30 minutes before serving. Cool completely before storing in an airtight container for up to two months.
Serve with fresh or dried fruit, nuts, milk, yogurt or kefir.

Nutrition