If you're searching for the perfect Fall-inspired granola recipe, search no further! This recipe is full of warm spices including cinnamon, cardamom, and orange zest. Only 15 minutes prep, this recipe is easy to throw together so you can eat for breakfast all week long.
Ingredients
Wet Ingredients
- 3/4 cup water
- 1/3 cup coconut oil
- 3/4 cup coconut sugar
- 1 orange zest
- 1/2 tsp salt
Dry Ingredients
- 1 cup sunflower seeds raw
- 1 cup pepita seeds raw
- 1 cup walnuts raw
- 1 cup pecans raw
- 1 cup sliced almonds raw
- 5 cups old fashioned rolled oats
- 3 Tbsp cinnamon
- 1.5 Tbsp ground cardamom
- 1 cup unsweetened shredded coconut (added in last 15 minutes of cooking)
Instructions
- Preheat oven to 275F and line two baking sheets with parchment paper.
- Combine all wet ingredients in a small pot, and bring to a boil on the stovetop. Turn heat to medium and cook for 5-10 minutes, or until sugar is dissolved.
- Meanwhile, combine all dry ingredients (except coconut flakes) in a large mixing bowl.
- Once sugar is dissolved, pour hot liquid over dry ingredients and stir thoroughly. When the dry mixture is evenly coated, spread granola mixture between your two parchment-lined baking trays.
- Bake for 1 hour at 275F, rotating pans 180 degrees after 30 minutes. Add coconut flakes in the last 15 minutes of baking to ensure they don’t get too toasty.
- Cool completely before storing granola in an airtight container.
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