Coconut Granola

Coconut Granola

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Coconut Granola
 
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Nutrition Information
  • Serves: 6
  • Serving size: ¼ cup
  • Calories: 216
  • Fat: 21.2g
  • Carbohydrates: 12.6g
  • Fiber: 9.7g
  • Protein: 3.8g
Recipe type: Breakfast Treats
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Ingredients
  • 1 ¼ tsp salt; divided
  • ¼ cup raw almonds
  • ¼ cup raw pecans
  • ¼ cup raw walnuts
  • ¼ cup raw hazelnuts
  • 1 cup unsweetened flaked coconut
  • 3 tbsp erythritol
  • Pinch pure powdered stevia
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 2 tsp cinnamon or other spices
Instructions
  1. Optional: Combine water with 1 tsp salt. Add nuts and soak covered with 1 inch of water (add more water if necessary to cover the nuts) for 24 hours (while soaking, cover with plastic wrap and set on the counter at room temperature). Drain off water. If skipping this step go to step 2.
  2. Process nuts in a food processor until they are about half their size. Add the coconut flakes, erythritol, stevia, coconut oil, vanilla, cinnamon and ¼ tsp salt. Process 1-5 times until combined and the coconut and nuts are about the size of rolled oatmeal.
  3. If you have made the soaked version: spread mixture evenly over parchment paper or a silicone mat on a sheet pan and bake at the lowest oven setting possible (about 200°F) for 1 hour, stir, then continue to bake for 1 hour with the door cracked, stir again and continue to bake for another hour with the door closed until it is completely dry. A dehydrator may also be used. To toast this mixture keep on the sheet pan and bake for 15 minutes at 275°F. If you have made the un-soaked version: bake at 325°F for 15-20 minutes or until light golden and toasted. Granola may be kept in the refrigerator in an air tight container for up to 2 months or frozen for up to 4 months. Makes 1 ½ cups. Each serving is ¼ cup.
Notes
Net Carbs: 3g
SugarOH: 6g