Coconut Oil Granola — Seed Oil Free Breakfast

Ingredients

• 400g (4 cups) old-fashioned rolled oats
• 150g (1½ cups) mixed raw nuts, roughly chopped (almonds, pecans, walnuts)
• 50g (⅓ cup) mixed seeds (pumpkin, sunflower)
• 80ml (⅓ cup) refined coconut oil, melted
• 80ml (⅓ cup) honey or pure maple syrup
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• ½ tsp fine sea salt
• 100g (⅔ cup) dried fruit (raisins, cranberries, chopped apricots) — added after baking

Method

1. Preheat oven to 160°C (325°F). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the oats, nuts, seeds, cinnamon, and salt.
3. In a small bowl, whisk together the melted coconut oil, honey, and vanilla. Pour over the dry mixture and stir thoroughly until every oat is coated.
4. Spread evenly on the prepared baking sheet in a thin, even layer.
5. Bake for 25 minutes, stirring once at the halfway point. The granola should be golden and fragrant.
6. Remove from the oven. If using, scatter the dried fruit over the hot granola.
7. Allow to cool completely on the baking sheet without stirring — this is how the clusters form.
8. Once completely cool, break into clusters. Store in an airtight container for up to 2 weeks.

• Seed oil free pantry guide — every fat, every brand
• All 25 seed oil free cookbooks by Savannah Ryan

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