Toasted Coconut and Berry Grain Free Granola

Toasted Coconut and Berry Grain Free Granola! A super simple homemade grain free granola recipe that is paleo, vegan, and tastes so good! An assortment of nuts, seeds, dried berries, spices, coconut oil, coconut, and maple syrup all baked up. That’s it! Perfectly filling and EASY to throw together! Great fuel for you or a gift idea for others.

10 minutes

35 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	568
Fat:	40 g
Carbohydrates:	48 g
Protein:	12 g
Calculated per serving.

by Cotter Crunch

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View other recipes by Cotter Crunch

Serves: 6

Ingredients

1 cup 1 cup 1 cup Brazil Nuts
1 cup 1 cup 1 cup Almonds, raw
0.5 cup 0.5 cup 0.5 cup Pumpkin Seeds
0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic
0.333 cup 0.333 cup 0.333 cup Maple Syrup, Pure
1 tsp 1 tsp 1 tsp Vanilla Extract
1 tsp 1 tsp 1 tsp Cinnamon, ground
0.5 tsp 0.5 tsp 0.5 tsp Ginger, ground
1 pinch 1 pinch 1 pinch Sea Salt
0.666 cup 0.666 cup 0.666 cup Coconut Flakes, unsweetened
3 Tbsp 3 Tbsp 3 Tbsp Chia Seeds, Optional
1.25 cup 1.25 cup 1.25 cup Cherries, dried

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 325F and line a baking sheet with parchment paper.
In a blender or food processor combine your nuts/almonds. Pulse about 5-8 times until nuts are chopped but not ground.
Transfer to a large bowl and add in your pumpkin seeds, mix together.
In another bowl, combine your coconut oil, extract, and maple syrup. Pour this over the nuts and mix.
Then add in your spices and mix again till evenly coated.
Spread nut mixture evenly onto the baking sheet and sprinkle a little sea salt on top - maybe 1/4 tsp or so.
Place in oven and bake for 15 minutes.
Remove from oven and toss the nuts/seeds on the tray so they flip sides. Place back in oven and bake again for another 15 minutes.
Remove from oven one last time, toss nuts/seeds, then add in your coconut. You can add the coconut to the nut/syrup baking tray or on a separate baking tray. Just make sure it's spread evenly onto the tray.
Bake for another 5-8 minutes or until coconut is toasted.
Remove and let cool.
Once cooled, place coconut/nut granola in a bowl and mix it up a little more then add in your dried berries and toss all together.
Add any additional spices you'd like to finish.
Store in a seal tight container or in gift jars.

Notes

If you want to prevent the granola from caking, add in 1 tbsp of egg white protein or pea protein (vanilla) after it's baked and toss all together. Makes about 3 - 4 cups depending on how finely you chop the nuts.