lemon poppy seed coconut granola

vegan, gluten-free, sugar-free, soy-free

makes approximately 2 ½ cups

ingredients

1 ½ cups gluten-free rolled oats

⅓ cup Let’s Do…Organic unsweetened shredded coconut

2 tbsp Frontier Co-op poppy seeds

½ tbsp Bob’s Red Mill chia seeds

¼ cup mix of chopped walnuts + pecans [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][could sub almonds, cashews or pumpkin seeds]

⅛ tsp sea salt

½ large lemon, zested + juiced

¼ cup maple syrup [or raw honey]

2 tbsp coconut oil, melted

¼ tsp Frontier Co-op vanilla extract

½ tsp cinnamon

¼ tsp cardamom

¼ tsp turmeric

4-6 Woodstock Farms dried figs, chopped [optional]

instructions

preheat the oven to 350°F.

in a large bowl, mix dry ingredients [oats, shredded coconut, poppy seeds, nuts, spices, sea salt].

mix wet ingredients [melted coconut oil, maple syrup or honey, lemon juice + zest, vanilla].

combine wet ingredients with dry ingredients until fully coated.

spread onto a lightly-greased pan or parchment paper.

bake for 8 minutes.

stir + bake for another 10-15 minutes until golden brown.

let cool before storing in airtight container.vegan, gluten-free, sugar-free, soy-free

makes approximately 2 ½ cups

ingredients

1 ½ cups gluten-free rolled oats

⅓ cup Let’s Do…Organic unsweetened shredded coconut

2 tbsp Frontier Co-op poppy seeds

½ tbsp Bob’s Red Mill chia seeds

¼ cup mix of chopped walnuts + pecans [could sub almonds, cashews or pumpkin seeds]

⅛ tsp sea salt

½ large lemon, zested + juiced

¼ cup maple syrup [or raw honey]

2 tbsp coconut oil, melted

¼ tsp Frontier Co-op vanilla extract

½ tsp cinnamon

¼ tsp cardamom

¼ tsp turmeric

4-6 Woodstock Farms dried figs, chopped [optional]

instructions

preheat the oven to 350°F.

in a large bowl, mix dry ingredients [oats, shredded coconut, poppy seeds, nuts, spices, sea salt].

mix wet ingredients [melted coconut oil, maple syrup or honey, lemon juice + zest, vanilla].

combine wet ingredients with dry ingredients until fully coated.

spread onto a lightly-greased pan or parchment paper.

bake for 8 minutes.

stir + bake for another 10-15 minutes until golden brown.

let cool before storing in airtight container.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

lemon poppy seed coconut granola

vegan, gluten-free, sugar-free, soy-free

Print Recipe Pin Recipe

Course breakfast + brunch, Dessert, main dish, Side Dish

Cuisine baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan

Servings 2 cups

Ingredients

  

• 1 1/2 cup gluten free oats
• 1/3 cup unsweetened shredded coconut
• 2 tbsp poppy seeds
• 1/2 tbsp chia seeds
• 1/4 cup walnuts + pecans chopped [other options are almonds, cashews, pumpkin seeds]
• 1/8 tsp sea salt
• 1/2 lemon zested + juiced
• 1/4 cup maple syrup or raw honey
• 2 tbsp coconut oil melted
• 1/4 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp turmeric
• 4-6 dried figs optional

Instructions

 

• preheat the oven to 350°F.
• in a large bowl, mix dry ingredients [oats, shredded coconut, poppy seeds, nuts, spices, sea salt].
• mix wet ingredients [melted coconut oil, maple syrup or honey, lemon juice + zest, vanilla].
• combine wet ingredients with dry ingredients until fully coated.
• spread onto a lightly-greased pan or parchment paper.
• bake for 8 minutes.
• stir + bake for another 10-15 minutes until golden brown.
• let cool before storing in airtight container.