This granola is perfect for Fall. Have for breakfast, a post yoga snack, or on a brisk morning hike. Guest recipe blogger Andrea Visak of H2O Nutrition shares her recipe with us.
Pumpkin Coconut Granola
This is a great recipe if you are craving something spicy. The granola packs flavor with a hint of the exotic, including a little heat from the red pepper. Eat it plain or enjoy it as a Greek yogurt topping.
2 cups rolled oats 1 cup flaked, unsweetened coconut 1/2 cup pumpkin seeds 2 T unrefined coconut oil, melted 3 T honey 1 tsp chili powder 1/2 tsp cinnamon 1/4 tsp ground red pepper 1/4 cup dried cranberries
- In a large bowl, mix together oats, coconut, and pumpkin seeds.
- In a separate small bowl, mix together the coconut oil, honey, and spices. Add wet ingredients to the dry and mix well.
- Spread mixture on a sheet pan and bake at 350˚F for 20 to 25 minutes or until golden brown. Stir once, halfway through cooking.
- Allow to cool completely, and then add dried cranberries, stirring gently to incorporate, being careful not to break down the granola clusters.
Nutrient Analysis per serving (3 T) Calories: 164; Fat: 6 g; Carbohydrates: 25 g; Protein: 3 g; Dietary fiber: 3 g
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