We’re obsessed with granola. It’s the something crunchy and sweet we feel we need in the morning to add to Greek yogurt, oatmeal and cereal.
Ashton demolishes the stuff. He’s the person who just straight up eats it as cereal. And okay, I’ll be honest, when I’m in the mood for something sweet and can’t find any chocolate, cookies or candy (probably because I don’t keep any of that stuff in the house), you can find me in the kitchen, putting back a bowl or two of granola with milk. Sound familiar anyone?
I’ve had a hard, HARD time finding a store bought granola that doesn’t have the ingredient list starting with “cane sugar” or “brown rice syrup”. These types of granola are basically like feeding yourself (or your family) sugar. It’s granola! Shouldn’t the first ingredient be oats or nuts or something?! Based on the fact that we eat granola like our life depends on it, I decided that it’s probably important I figure out my own recipe so we don’t keep eating the processed, high sugar crap.
So this is my creation of a granola that’s actually full of oats, nuts, and seeds.
For any of you who don’t know what hemp hearts are, or who don’t currently eat them, start! They contain a lot of omega-3 and omega-6 fatty acids and are a great source of protein (more than 25% of their calories come from high-quality plant protein). They’re also super versatile. You can mix them in oatmeal, cereal, smoothies, yogurt, or even just eat a spoonful or two a day. Most grocery stores carry them, or you can buy them online.
The whole recipe is only sweetened with 4 tablespoons of maple syrup, and the dried coconut adds a bit more natural sweetener. It contains 5g of sugar per serving and compared to other store-bought protein granolas (which pack upwards of 12g of sugar per serving), this is a WAY better option.
It’s easy to make, takes about 10 minutes of your time, and stores really nicely in the freezer if you wanted to make large batches all at once. Plus, it makes the perfect little gift! I’m giving away jars of it to all my family and friends during the holiday season.
So give it a try, let me know what you thought in the comments section below, and don’t forget to tag #EatonGood on social media so I can see all of your granola creations.
Coconut Protein Granola
NUTRITION FACTS: (per ¼ cup) Calories: 280 Total Fat: 22g Saturated Fat: 14.5g Polyunsaturated Fat: 3.5g Monounsaturated Fat: 1.8g Cholesterol: 0mg Sodium: 110mg Potassium: 50.5mg Total Carbohydrates: 16.5g Dietary Fiber: 4.3g Sugars: 5g Protein: 6g
- 2.5 cups unsweetened coconut, large flake
- 2 cups rolled oats
- ¾ cup pumpkin seeds
- ½ cup hemp hearts
- 1.5 tsp ground cinnamon
- ½ tsp sea salt
- ⅓ cup extra virgin coconut oil
- ¼ cup maple syrup
- 2 tbsp nut or seed butter
- 1 tsp vanilla extract
- Step 1 Preheat oven to 300 degrees and line a large rimmed cookie sheet with parchment paper.
- Step 2 In a large bowl, mix all the dry ingredients together
- Step 3 In a small saucepan (or pyrex measuring cup in the microwave) melt the coconut oil. Whisk in the maple syrup, nut butter and vanilla extract.
- Step 4 Pour over the dry ingredients and mix to combine so everything is fully coated.
- Step 5 Bake for 15 minutes, mix and continue baking for an approximately 10 more minutes, until granola is just starting to turn a bit golden along the edges. It will harden as it cools.
- Step 6 Store in the fridge for 2 weeks or in the freezer for longer.