Cinnamon Coconut Granola

I just made a batch of this granola and my house smells soooo good!! 

Adapted from Tyler Florence's recipe.

I have substituted gluten free oats, coconut oil and coconut sugar so this recipe falls into the realm of "modified" Paleo! Technically, oats are not Paleo because they are in the weed family as a cereal grain, but some Paleo dieters choose to add these grains into the mix in moderation. Recently there has been some new evidence revealing that oats may have been eaten during the Paleolitic Era. If you can tolerate oats you will love this as a treat. My girls load it up in their plain goat's milk yogurt (Redwood Hill Farm or Trader Joe's) and the Mr. eats it like cereal with coconut milk. This would be amazing as a topping for apple crisp and it's also great on its own!

This recipe make a lot of granola, but it doesn’t last very long in my house!! I store it in a large air tight glass container.

Printable Recipe

3 cups gluten free oats
1 ½ cups crushed walnuts*
1 ½ cups crushed pecans*
1 cup shredded unsweetened coconut
2 TB cinnamon (we like a lot, but you can adjust to your own taste)
½ cup sunflower seeds*
¼ tsp sea salt
½ cup coconut sugar
¼ cup coconut oil
¼ cup maple syrup
2 tsp vanilla extract
Optional: 1-2 cups dried fruit and/or raisins (optional) – I didn’t include this time

*Feel free to substitute any nuts or seeds that you prefer or have available. 

Preheat oven to 300 degrees F.

Put nuts in a sealed zip-lock bag and crush with a rolling pin. 

Mix oats, nuts, seeds, salt and cinnamon in a bowl. 

In a saucepan, on low heat, melt the coconut sugar, coconut oil and maple syrup. 

Whisk in the vanilla extract.

Pour this mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out into an even layer on a sheet pan covered with parchment paper.

Bake for 40 minutes (stir after the first 20).

Enjoy!!