Crunchy Granola

  • 1 1/2 cups HCW gluten-free rolled oats
  • 1/2 cup coconut flakes
  • 1/2 cup raw almonds (roughly chopped)
  • 1/2 cup raw pecan nuts (roughly chopped)
  • 1/4 tsp sea salt
  • 1 tbsp treacle sugar (or date/coconut blossom sugar)
  • 3 Tbsp coconut oil
  • 1/3 cup HCW agave  syrup
  • 1 tsp HCW vanilla extract
  1. Preheat oven to 170 C.
  2. Place oats, coconut, nuts, sugar and salt to a large mixing bowl and stir to combine.
  3. Melt the coconut oil in the microwave. When it is completely liquid, add the agave syrup and vanilla essence and whisk with a fork to combine.
  4. Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Spead in an even layer on a large baking sheet.
  5. Bake for 15 – 20  minutes. If necessary, turn the pan around so the other end goes into the oven first (so it bakes evenly).
  6. To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible!
  7. Bake 5-7 minutes more, watching carefully as to not let it burn. You’ll know it’s done when the granola is golden brown and very fragrant.