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lemon poppy seed coconut granola

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