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Ginger Coconut Granola

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James McKinney

"The coconut oil and honey is a really tasty alternative to all the sugar in most granola recipes. The crystallized ginger also gives a nice chewy balance to the crunchy texture of this granola. Everyone that tries it asks me for the recipe!"
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40 m servings 386 cals
Original recipe yields 12 servings

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine coconut oil and honey together in a saucepan over medium heat; cook and stir until smooth and melted, about 5 minutes. Remove saucepan from heat.
  3. Mix oats, coconut, almonds, cranberries, pecans, flax seeds, crystallized ginger, cinnamon, and nutmeg together in a separate bowl. Add coconut oil-honey mixture and stir to coat. Spread oat mixture in 1 even layer on a baking sheet.
  4. Bake in the preheated oven, stirring every 10 minutes, until granola is dark brown, 20 to 30 minutes. Cool completely.

Nutrition Facts

Per Serving: 386 calories; 27 g fat; 34.9 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 7 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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