Heat the oven to 350°. Place a silicone mat on a rimmed baking sheet or spray a rimmed baking sheet with cooking spray.
In a large bowl, mix together the oats, seeds, almonds, coconut, cinnamon and salt. In another bowl, stir the coconut oil and honey together. Pour the wet ingredients over the dry, stir to combine, and spread the mixture onto the prepared baking sheet in an even layer.
Bake the granola for 20 minutes, until golden. Let cool for at least 15 minutes, then use your hands to break the granola into pieces.
Transfer to a glass jar or other airtight container. The granola will stay fresh for 1 week to 10 days.
Calories: 119; Sodium: 7 mg; Total Fat: 6 g; Potassium: 44 mg; Saturated Fat: 1 g; Carbohydrate: 13 g; Monounsaturated Fat: 3 g; Fiber: 3 g; Polyunsaturated Fat: 1 g; Sugar: 6 g; Cholesterol: 0 g; Protein: 3 g
- 2 cups gluten-free, old-fashioned rolled oats
- 1/2 cup chia seeds
- 1/4 cup hemp seeds
- 1/2 cup almonds
- 1/2 cup coconut chips
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons melted virgin coconut oil
- 1/2 cup honey
Heat the oven to 350°. Place a silicone mat on a rimmed baking sheet or spray a rimmed baking sheet with cooking spray.
In a large bowl, mix together the oats, seeds, almonds, coconut, cinnamon and salt. In another bowl, stir the coconut oil and honey together. Pour the wet ingredients over the dry, stir to combine, and spread the mixture onto the prepared baking sheet in an even layer.
Bake the granola for 20 minutes, until golden. Let cool for at least 15 minutes, then use your hands to break the granola into pieces.
Transfer to a glass jar or other airtight container. The granola will stay fresh for 1 week to 10 days.