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January 21, 2017

Healthy Coconut Granola

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Healthy Coconut Granola | Low Carb Granola | Healthy Granola | Maple Pecan Granola | Crunchy Granola

Healthy Coconut Granola | Low Carb Granola | Healthy Granola | Maple Pecan Granola | Crunchy Granola

Remember when I talked about burning the list and not waiting anymore?  Plans are in the making, people!!!  David graduates in May and takes the Bar exam in July.  Which means we are FINALLY planning our honeymoon / Mikaela’s post-bar / David’s post-bar trip.  We have been waiting for this trip for forever, but now that it is finally here, the opportunity is overwhelming! So many incredible places that I can’t even imagine…

So far our list of possibilities includes:

  • Iceland
  • Chilean Patagonia (breaks my heart, but in July, the wind is so strong, it can knock a grown man to the ground! eep!)
  • Cambodia
  • Switzerland
  • __________________

This is where you come in beautiful readers!  Have you been to any of these places???  Are there other places you have been that NEED to be on this list???  Please, please, I would love any and all suggestions!!!

Healthy Coconut Granola | Low Carb Granola | Healthy Granola | Maple Pecan Granola | Crunchy Granola

Healthy Coconut Granola | Low Carb Granola | Healthy Granola | Maple Pecan Granola | Crunchy Granola

Healthy Coconut Granola | Low Carb Granola | Healthy Granola | Maple Pecan Granola | Crunchy Granola

And speaking of trip-of-a-lifetime-with-pictures-that-will-last-longer . . . time to balance the oreo truffles with a low carb option.  O.o

I love love love granola.  Crunchy oats and a hint of cinnamon with blueberry yogurt or on top of an acai smoothie bowl???  I have been known to eat this for dinner on nights where I’m working and don’t have time for real food.  Buuuutttt, I promised myself I was going to start paying attention to my carbs, with all the travel plans just over the horizon.

I was bummed that all my go-to store-bought granolas were pushing 25-30 grams of carbs for 1/3 cup granola. And then I tried my hand at homemade granola…which resulted in a healthy coconut granola….  HELLLLOOOOOO nurse!

I am never buying granola again.  Not only am I able to control the ingredients–no chemicals or preservatives and what not–but I’m also able to control the macros.  (Carbs/protein/fat/etc.)  It’s the perfect amount of crunchy, while still having a tiny bit of chewiness.  Annnnd it’s a lower-carb option.  Not carb-free mind you, but half the carbs of my commercial go-to granola.

I am already picturing toting this granola around in a backpack when I’m . . . snowmobiling Myrdalsjokull Glacier?  Hiking Patagonia in Chile?  Marveling the secrets of Angkor Wat in Cambodia?

…

Uggghhh to be determined!  Help, you guys!

Healthy Coconut Granola | Low Carb Granola | Healthy Granola | Maple Pecan Granola | Crunchy Granola

Nutrition & Macros per 1/3 cup:     Calories:  151     Carbs:  15g     Fat:  10g     Protein:  4g

*If you want more protein, replace some of the almond flour with an equal amount of protein powder.

wyldflour

About 6 cups of granola

Healthy Coconut Granola

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

  • 3 cups rolled oats
  • 1/2 cup sliced almonds
  • 1/2 cup chopped pecan pieces
  • 1/2 cup almond flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoons turbinado sugar
  • 1/4 cup coconut oil
  • 1/4 cup honey or maple syrup (I use maple syrup)
  • 1/4 cup egg whites, about two large eggs (vegan: replace with equal parts coconut oil and maple syrup)
  • 1/4 cup unsweetened coconut flakes

Instructions

  1. Preheat oven to 315 degrees Fahrenheit.
  2. Rough chop almonds, unless you want larger pieces. Add oats, almonds, pecans, flour, cinnamon, salt, and turbinado sugar to large mixing bowl. Stir together.
  3. Melt coconut oil in a microwave-safe dish. Allow oil to cool slightly (but not solidify).
  4. Add honey to oil and whisk together.
  5. Add egg whites to oil/honey and whisk together.
  6. Pour wet ingredients over the dry ingredients and stir very well. (I even smushed the back of my spoon into the ingredients to make sure that it was mixed well.)
  7. Spray an 11 x 17 jelly roll pan (cookie sheet with a lip) with cooking spray. (I use coconut oil.)
  8. Spread granola over the pan and place in the oven. Drop the temperature to 300 degrees Fahrenheit and bake for 15 minutes. Remove from oven and stir.
  9. Return to oven and bake for another 15 minutes. Remove from oven and stir.
  10. Return to oven and bake for 5 minutes. Remove from oven and sprinkle coconut flakes over granola (no stirring).
  11. Return to oven for 5-8 more minutes until coconut starts to brown. Remove from oven and let it cool in the pan. (No stirring--this will help it keep clumps.)
  12. Keep granola in jars, plastic bag, or tupperware on the counter.

Notes

***I LOVE granola, so I try to keep an eye on my portion size. I generally store the granola in pint-size mason jars and know that a serving size is one-sixth of the jar (1/3 cup granola).

7.8.1.2
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https://www.wyldflour.com/healthy-coconut-granola/
wyldflour

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Filed Under: Baked Goods, Breakfast / Brunch, Snacks & Apps, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. Erica says

    January 24, 2017 at 6:49 am

    Haven't been any of the places on your list but if I had to pick one, I'd go with Iceland. Don't know why for sure but have always wanted to travel there. I love granola and agree with you that the store bought versions are anything but healthy for you! Your recipe sounds delicious and I love every ingredient (except maybe the coconut), can't wait to give it a try! I especially love granola over vanilla Greek yogurt and fresh berries. Good enough for dessert on hot summer days and way healthier too!
    Reply
    • Mikaela says

      January 25, 2017 at 8:07 pm

      You get me, Erica! I like coconut, but not too much coconut! But it could easily be substituted for dried cranberries or even chocolate chips!
      Reply
  2. Jamie | A Sassy Spoon says

    January 23, 2017 at 12:37 pm

    Not a huge fan of granola but you're enticing me to try this recipe, Mikaela! YUM!
    Reply
    • Mikaela says

      January 23, 2017 at 6:41 pm

      WHA?! Not a fan of granola??? Have you tried it on a frozen smoothie bowl?? In my humble opinion, there is no better way to have crunchy granola than atop a cold blueberry protein smoothie!!
      Reply
  3. Joyce says

    January 22, 2017 at 9:29 pm

    You won me at coconut. :) You make breakfast look and feel so glamorous, I love it! haha Speaking of coconut, what about...Bali or Thailand? I'm all about the adventurous foods and sights but tbh I actually have never been there but it's somewhere that I would love to go someday.
    Reply
    • Mikaela says

      January 23, 2017 at 6:40 pm

      Thanks, Joyce! And Bali has always sounded amazing to me . . . relaxing . . . find my inner self . . . the whole Eat, Pray, Love thing. :) And we have friends that just came back from Thailand and loved it!
      Reply
  4. Romain | glebekitchen says

    January 21, 2017 at 9:39 pm

    Don't think they let you import granola into other countries:-) I'm more of an urban explorer so maybe not the best to offer thoughts on where to go as you seem to have a backcountry slant to your choices. I would say my faves are - in no particular order but with a foodie slant- Paris, Tokyo, Hong Kong, Nuremburg,, and Montreal. Maybe Machu Pichu? You get the adventure plus Peruvian food? Or you could go to Antwerp or Brussels - definite chocolate culture:-)
    Reply
    • Mikaela says

      January 23, 2017 at 6:38 pm

      I have always wanted to go to Machu Picchu! That definitely needs to make the list. And I LOVE Peruvian food. I spent a few weeks in a village down-river from Iquitos, but never made it south to Machu Picchu! And I know that the EU will allow you to take granola, so long as it doesn't have meat/honey/fruit... I'm going to need to do my research!
      Reply

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