Nut-Coconut Granola

Mom was right! Breakfast is the most important meal of the day, even when your grown up. Toss together this amazing paleo nut-coconut granola.

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  • Makes: 9 servings
  • Serving Size: 1/2 cup
  • Makes: 4 1/2 cups
  • Prep: 30 mins
  • Bake: 35 mins 300°F

Nut-Coconut Granola

Directions

  1. Preheat oven to 300 degrees F. Line a 15x10-inch baking pan with parchment paper. In a small saucepan bring apple juice to boiling; reduce heat. Simmer, uncovered, until reduced to 1/4 cup. Stir in honey, oil, vanilla, salt, and cinnamon.
  2. In a bowl combine nuts and pumpkin seeds. Working in batches, in a food processor cover and pulse nut mixture until broken into smaller pieces, adding coconut at the end to break up slightly. (Some nuts will remain nearly whole.) Transfer to a large bowl. Drizzle with juice mixture; toss to coat. Spread in prepared baking pan.
  3. Bake 35 to 40 minutes or until golden, stirring two or three times. Using parchment paper, lift granola out of pan; cool on a wire rack. If desired, stir in dried fruit. Store at room temperature up to 2 weeks.
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Nutrition Facts (Nut-Coconut Granola)

  • Per serving:
  • 355 kcal ,
  • 31 g fat
  • (9 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 0 mg chol. ,
  • 129 mg sodium ,
  • 17 g carb. ,
  • 5 g fiber ,
  • 9 g sugar ,
  • 9 g pro.
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