Happy New Year! My family celebrated Christmas with my parents in Santa Fe, where my mom greeted us with all kinds of yummy gluten and grain free treats and meals. My brother and I both eat gluten and mostly grain free for health reasons, and my mom has embraced our new way of eating wholeheartedly with gusto! Her fridge and freezer were full.
My favorite was her toasted coconut granola. I’ve tried many a granola in my day and this one is by far the best. It is grain free, and every bite is packed with crunchy goodness – minerals (zinc, magnesium, iron, phosphorus, copper, and manganese), healthy fats, protein (the amino acid tryptophan), and fiber that help satiate your hunger and boost your energy while keeping your blood sugar stable. Plus, cinnamon is a powerful antioxidant that also regulates your blood sugar, so you can avoid those spikes and drops, which lead to unnecessary eating, brain fog, and crankiness.
With 2014 and my daughter’s volleyball season in full swing, we are always in need of a quick energy pick me up in the form of some kind of snack. It’s so tempting to swing by the most convenient fast food place to fill her up, so I trying to have on hand some hearty and nutritious snacks for before and after practice and during tournaments. My daughter gives Grandma’s granola two thumbs up.
Another perk to making this granola is that I have most of the ingredients on hand at all times. I buy my nuts, seeds, and dried fruit in bulk and store them in my extra fridge in labeled glass containers. The kids always have access to combining different nuts and seeds for a personalized trail mix snack, and I always have them available for adding to salads, meals, and toppings. Here’s a peek inside my fridge…
Simple directions to make Grandma’s Toasted Coconut Granola:
The first step in making this granola is to process the cashews, macadamia nuts, and slivered almonds in a food processor just slightly. I think I pulsed my processor no more than 5 or 6 times to barely brake up the nuts.
Next, I transferred the processed nuts into a large mixing bowl and added pumpkin seeds, sunflower seeds, pine nuts, and toasted coconut flakes. Toasted coconut flakes is one of my new favorite things, and I think quite possibly why this granola is such a hit. I love to snack on these dried coconut flakes by themselves or add them as a topping to anything. I’ve heard (although I haven’t tried yet) of eating them like a bowl of frosted flakes cereal. I can see how it would resemble the taste and texture and be delicious!
The third step is to combine the coconut oil, maple syrup, maple sugar, salt, and pumpkin pie spice in a small pitcher. I warmed the mixture slightly to melt the coconut oil and drizzled it over the nut and seed mixture.
I stirred to thoroughly incorporate the sweet liquid with the nuts and seeds.
Lastly, I preheated the oven to 300 degrees and spread the mixture out on a parchment lined baking sheet. I baked the granola for about 35 minutes, removing it from the oven a couple of times to stir.
- 1 cup toasted coconut flakes
- 1 cup cashews
- 1 cup macadamia nuts
- 1 cup slivered almonds
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup pine nuts
- ⅓ cup maple syrup
- 3 tablespoons maple sugar
- 2 tablespoons coconut oil
- 2 tablespoons pumpkin pie spice
- pinch of sea salt
- Preheat the oven to 300 degrees.
- Slightly process cashews, macadamia nuts, and slivered almonds in a food processor, and then transfer to a large mixing bowl.
- Add toasted coconut flakes, pumpkin seeds, sunflower seeds, and pine nuts to the bowl.
- In a small pitcher, stir together maple syrup, maple sugar, coconut oil, pumpkin pie spice, and salt, and then warm slightly until the coconut oil melts.
- Pour the maple syrup mixture over the nut and seed mixture, and stir until thoroughly combined.
- Spread the granola on a parchment lined baking sheet.
- Bake for 35 minutes, removing from the oven during baking time several times to stir.