pecan coconut granola
  • 2 1/2 cups gluten free rolled oats
  • 1 cup raw pecans
  • 1/2 cup chia seeds
  • 1/2 cup raw pepitas
  • 1/4 cup raw sunflower seeds
  • 1/2 cup unsweetened apple sauce
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 cup coconut flakes, toasted
  • Dried fruit (optional)

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Combine all the ingredients (except for the unsweetened coconut flakes) in the large bowl and mix well, until all the ingredients have been incorporated.

Spread out evenly onto the baking sheet and bake for about 30 minutes, stirring the granola about every 10 minutes. Keep a close eye on it towards the end to make sure it doesn’t burn!

While the granola is baking, toast the coconut flakes by heating a dry skillet over medium heat. Throw a couple large handfuls of the coconut flakes in the pan and stir frequently until the flakes start to turn golden.

Remove the granola from the oven and add in the toasted coconut flakes.

Enjoy with plant-based milk, fruit, coconut yogurt or on top of a smoothie bowl!

Note: Recipe can easily be doubled if you are making for a crowd.  It’s also a great gift idea!