Granola with Mixed Nuts and Coconut Recipe

Traditional recipes

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Ingredients

3/4 cup sweetened flaked coconut
Nonstick vegetable oil spray
4 cups old-fashioned oats
1/4 cup (1/2 stick) unsalted butter
1/2 cup shelled natural pistachios
1/2 cup raw pumpkin seeds (pepitas)
3/4 teaspoon coarse kosher salt

Recipe Preparation

Preheat oven to 325°F. Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature.
Spray large rimmed baking sheet with nonstick spray. Mix oats and next 4 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 45 minutes. Cool.
Melt butter in large skillet over medium-low heat. Add nuts and pumpkin seeds. Cook until nuts are golden, stirring often, about 14 minutes. Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.
Mix coconut, oats, nuts, and seeds in another large bowl. DO AHEAD Can be made 1 week ahead. Store airtight.
Serve granola with yogurt and bananas.

Recipe by The Fly Trap Ferndale MI

Nutritional Content

One serving (1/2 cup) = (Analysis includes 1/2 cup of vanilla yogurt and 1/2 cup of sliced bananas.) Calories (kcal) 432.9 %Calories from Fat 52.2 Fat (g) 25.2 Saturated Fat (g) 5.4 Cholesterol (mg) 11.3 Carbohydrates (g) 47.0 Dietary Fiber (g) 4.5 Total Sugars (g) 23.3 Net Carbs (g) 42.5 Protein (g) 8.8 Sodium (mg) 77.1Reviews Section