Granola is one of my favorite foods. I could eat it for every meal. It’s also turned into my son, Liam’s favorites, along with dark chocolate. It really satisfies my need for something crunchy, sweet and satiating.

The beauty of this granola is you can control the amount of sugar used. It’s also great if you follow a grain or gluten free diet. My son Liam is gluten free (and I am mostly, as well) so I started buying the grain free granolas for him. Well that got super pricey, quick! I remembered how easy granola is to make, so I made up this recipe. According to my household and friends, this granola is also known as “crack.” I love that it holds together in clusters. That’s what I’m always picking through the bag for, anyway.

I eat this on top of yogurt or use it right out of the bag as a snack. I haven’t used it with milk like a cereal, but I’m sure it would be good. I will say, it’s quite calorie dense, so you won’t need as much as a normal cereal (which has air in it).

I got all my nut, seed and coconut ingredients at Trader Joes. I just love that store! I bought the 5.5# jar of raw honey from Whole Foods, because it beats any honey price out there. I think I paid $25 for it. It will obviously last me a long time. The nuts and seeds used, are interchangeable with other types as long as the size is similar.

If this looks good to you, check out this Coconut Crack Snack recipe as well. They’re very similar.

Nutty Coconut Crack Granola

Ingredients:

•  1/2 cup slivered almonds
•  1/2 cup walnut pieces
• 1/2 cup sunflower seeds
• 1 cup coconut chips (shaved and dried coconut pieces, unsweetened and un-toasted)
• 1/2 cup ground flax seeds
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup honey
• 1 Tbs vanilla extract
• 2 Tbs coconut oil

Instructions:

1. Preheat oven to 325 and line a sheet pan with parchment paper
2. Put all the dry ingredients in a big bowl and mix it around
3. Put the honey, oil, and vanilla in a smaller bowl and microwave until it’s liquid
4. Pour the wet into the dry and stir
5. Dump onto the parchment paper and spread it out
6. Bake for 10 mins and flip with a spatula
7. Continue baking for about 8-10 mins and start checking every 1-2 mins after that. It’s done when the coconut is medium brown. It burns really easily, so be careful!
8. Let it cool. It won’t be crunchy until it’s cooled
9. Store in a ziplock bag

Print Friendly