Coconut and Pumpkin Granola


Homemade Granola 


Traditional granola is made with whole oats , a sweetener, and a mix of nuts, seeds, grains, and sometimes dried fruit. This popular breakfast and snack food is a powerhouse of nutrition that includes a good source of fiber, protein, magnesium, potassium, vitamin E, folate, iron, and omega 3 fatty acids. Eating granola has many health benefits and can help with digestion, weight loss, lowering cholesterol levels and blood pressure, boosting energy, improving brain function and cancer prevention. Store bought granola is expensive and can be high in calories, sugar, and unhealthy fats. Making your own granola is very easy and a lot more healthy than store bought granola.

This homemade granola recipe is made with unsweetened coconut, pumpkin seeds, and is naturally sweetened with maple syrup. You can customize this recipe with your favorite add-ins such as pecans, sunflower seeds, and quinoa. Serve granola over Greek yogurt, as a parfait,  in a trail mix, over baked fruit, or as a topping on muffins or pastries.

Coconut and Pumpkin Granola

3 cups regular oats

1/3 cup ground flaxseed

1/3 cup walnuts

1/3 cup slivered almonds

1/3 cup unsalted pumpkin seeds

1 cup unsweetened shredded coconut

2 teaspoons ground cinnamon

1/2 cup dried cherries or cranberries (optional)


1/3 cup orange juice

1/3 cup maple syrup

¼ cup packed brown sugar

2 teaspoons coconut oil

1 teaspoon vanilla extract

1 egg white whipped


Preheat oven to 300 degrees F.

Combine first seven ingredients in a large bowl.

Mix orange juice, maple syrup, and brown sugar in a small saucepan. Cook over low heat just until sugar dissolves, stirring frequently. Remove from heat, stir in oil. Cool slightly and then add vanilla and whipped egg white.

Pour maple syrup mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a large cookie sheet lined with parchment paper. Bake at 300 degrees for 15 minutes, stir well. Bake an additional 15 minutes or until golden brown. Cool completely and stir in dried fruit if desired. Store in an airtight container at room temperature for up to 2 weeks




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