Homemade Fruit and Nut Granola with Chia Seeds and Coconut

Servings: 20
Preparation Time: 20 minutes

Ingredients:

• 2 cups coconut oil
• 1 cup honey
• 8 cups old-fashioned oats
• 2 cups shredded coconut
• 1 cup dried cranberries
• 1 cup dried cherries
• 1 cup golden raisins
• 1 cup walnuts (soaked if possible)
• 1 cup sliced almonds (soaked if possible)
• 1 cup sunflower seeds (soaked if possible)
• 1 cup pumpkin seeds (soaked if possible)
• 1 cup chia seeds
• 2 teaspoons vanilla
• 2 heaping tablespoons cinnamon

Directions:

Preheat oven to 250 degrees.

In a saucepan, melt the coconut oil and honey together over low heat. Whisk until combined. Remove from the burner and stir in the vanilla.

You will need two large bowls or one huge bowl. Place the oats, coconut, dried fruit, nuts, and seeds in the bowl(s). Sprinkle the cinnamon over the dry mixture and stir to combine.

Pour the honey/coconut oil mixture over the dry ingredients and stir until everything is coated.

Grease your baking sheets with coconut oil, pour the granola mixture onto a baking sheet, and spread out into a single layer.

Bake for 45–60 minutes, stirring occasionally. You want the granola to be golden brown. The granola will still seem wet when you take it out after an hour, but it dries out and gets crunchy after it sits. Careful not to overcook it, as the dried fruit gets a weird burnt flavor.

Store the cereal in a glass jar in the fridge to keep it fresh and keep the nuts and seeds from going rancid.

Recipe and photo submitted by Jessica, Denver, CO.

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You can totally play with this recipe! This recipe yields around 22 cups of granola. You just want about 19 or 20 cups worth of your favorite seeds, nuts, and flakes total, so measure out your desired ingredients.

Grain-Free Raw, Coconut Granola

Servings: 22 1-cup servings
Preparation Time: 20 minutes

Ingredients:

• 6 cups coconut flakes
• 1 1/2 cups raw honey
• 1/4 cup maple syrup and/ or molasses
• 1 cup coconut oil (can use olive oil)
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon Himalayan Salt
• 1 tablespoon vanilla extract
• 2 cups pecan halves
• 2 cups almonds
• 1 1/2 cups walnuts
• 2 cups sunflower seeds
• 2 cups cashews
• 1 1/2 cups pumpkin seeds
• 1/2 cup raw sesame seeds
• 2 cups flax seeds

Directions:

Set aside 4 cups of coconut flakes. Put all wet ingredients and spices into a pan. Warm over a very low heat and stir to blend the flavors. Do not use high heat.

Chop the coconut flakes into the size of oats. Add the chopped coconut flakes to the liquid. Turn off heat.

Chop the nuts up if you want to make a breakfast cereal substitute. Add the wet portion to the remainder of your dry ingredients and stir until it’s well blended. Store in an airtight container. It will keep for weeks, if it lasts that long!

Recipe and photo submitted by Tamara, Spring, TX.

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Whole Wheat, Coconut Oil Banana Bread

Servings: One loaf
Preparation Time: 15 minutes

Ingredients:

• 1 cup sugar (or to taste)
• 1/3 cup Virgin Coconut Oil
• 2 eggs
• 2 cups mashed bananas (5–6 medium)
• 1/3 cup water
• 1 2/3 cups soft whole wheat flour
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup chopped nuts (such as walnuts or pecans)
• 1 cup shredded coconut

Directions:

Heat oven to 350 degrees. Grease the bottom only of one loaf pan (or other baking dish) with extra coconut oil and set aside.

Mix sugar and coconut oil until blended. Add in the eggs, one at a time, blending well after each one. Add the bananas and water; then after that is blended, add in the rest of the ingredients except nuts and coconut just until moistened. Stir in nuts and coconut, then pour into the loaf pan.

Bake until toothpick or a knife inserted in the middle of loaf comes out clean, about one hour. Let it cool for about five minutes; remove from pans to wire rack and cool completely before slicing.

Recipe and photo submitted by Rachel, Costa Rica.

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