This delicious raspberry granola is paired with coconut and seeds making it a healthy breakfast option for any day of the week.
Prep Time10 mins
Cook Time1 hr 40 mins
Total Time1 hr 50 mins
- 4 Cups rolled oats Gluten-free optional
- 1 Cup coconut flakes
- 1/2 Cup raspberries fresh or frozen
- 1/4 Cup pumpkin seeds
- 1/4 Cup sunflower seeds
- 4 Tbsp chia seeds
- 1/2 tsp salt
- 1/2 Cup coconut oil
- 1/2 Cup agave or maple syrup
Pre heat oven to 350F or 200C
Add all the dry ingredients to a bowl and stir.
Melt your coconut oil in the microwave if it's solid.
Add the oil and the agave to the dry ingredients and mix well until combined.
Link a baking tray with baking paper and sprinkle the granola evenly onto the tray. You will need two trays for this recipe.
Place into hot oven. After 15 minutes give a stir around.
Lower oven to 230F or 150C and stir every 10minutes
Granola will turn more golden. Once dried +- 1:30 hours to 2 hours, remove from the oven and allow to cool.
Seal in an airtight container. Keeps for over a month.