5 from 1 vote
Coconut granola
Coconut Granola
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 8 servings
Calories: 306 kcal
Author: Lisa Richards
Ingredients
  • 1 cup buckwheat groats, cooked
  • 1 cup unsweetened puffed millet cereal
  • 1 cup chopped nuts or seeds, such as hazelnuts, almonds or sunflower seeds
  • 1 cup unsweetened flaked coconut
  • ¼ cup flax seeds
  • ¼ cup coconut oil
  • 1 Tbsp. coconut extract
  • 1 tsp. powdered stevia
  • 1 tsp. cinnamon
  • Pinch of sea salt
  • Plain yogurt
Instructions
  1. Preheat oven to 325 degrees F (163 degrees C). Spread cooked buckwheat groats evenly on a rimmed baking sheet and bake for 20 minutes, stirring after 10 minutes. Remove baking sheet from oven.
  2. In a large bowl, combine buckwheat groats, unsweetened puffed millet cereal, nuts or seeds, unsweetened flaked coconut and flax seeds, stir to combine. In a small bowl, add oil, alcohol free coconut extract, powdered stevia, cinnamon and a pinch of salt, whisk to combine. Pour liquid ingredients over dry ingredients, toss to combine.
  3. Spread granola mixture on baking sheet and bake until golden brown, about 20 minutes, stirring after 10 minutes. Remove granola from oven, cool. Serve with plain yogurt.
  4. Granola can be stored in an airtight container for up to a month.