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Lisa Newman
By Lisa Newman

Coco-Oat-Nut Granola

The VB6 Cookbook p.62. VARIATION: The no-bake version of granola. Combine the oats, walnuts, coconut, and cinnamon in. large bowl and sprinkle with salt. Toss well. Serve with fresh fruit or an alternative milk. More Ideas: swap rolled wheat, rye, or gamut for the oats. Skip the walnuts or substitute pecans, almonds, hazelnuts, or cashews. Instead of the nuts, toss in sunflower, pumpkin, or sesame seeds. Use ginger or cardamom instead of the cinnamon.
Updated at: Thu, 17 Aug 2023 02:27:57 GMT

Nutrition balance score

Great
Glycemic Index
45
Low
Glycemic Load
12
Moderate

Nutrition per serving

Calories390.8 kcal (20%)
Total Fat28.9 g (41%)
Carbs27.1 g (10%)
Sugars1.8 g (2%)
Protein11.4 g (23%)
Sodium69.9 mg (3%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat the oven to 350*F. Combine the oats and cinnamon in a large bowl; sprinkle with the salt. Toss well.
OvenOvenPreheat
rolled oatsrolled oats5 cups
ground cinnamonground cinnamon1 teaspoon
saltsalt½ teaspoon
Step 2
Spread the mixture on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally so the granola browns evenly; adjust the temperature as necessary. The darker the oats get without burning, the crunchier the granola will be.
Step 3
Remove the pan from the oven and add the coconut and walnuts. Put the pan on a wire rack to cool, stirring now and then, until the granola reaches room temperature. Serve with fresh fruit and an alternative to milk or eat it out of hand. Store in a sealed consider in the fridge for a month or the freezer for several months.
unsweetened shredded coconutunsweetened shredded coconut1 cup
walnutswalnuts3 cups
chopped almondschopped almonds1 cup
sunflower seedssunflower seeds1 cup
pumpkin seedspumpkin seeds1 cup

Notes

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