Coconut Macaroon Granola
Serves
15
Total Time
42mins
Calories
137
Nuts, cranberries and oats taken to a whole new level with the addition of mini coconut macaroons.
Serve with fresh fruit, yogurt, and honey - although it's perfectly sweet enough without the honey too.
The ...
- Coconut oil3 tablespoonsmelted
- Pecan pieces2 tablespoonschopped
- Walnuts2 tablespoonschopped
- Almonds2 tablespoonschopped
- Rolled oats475 g
- Light brown sugar4 tablespoons
- Honey3 tablespoons
- Water4 tablespoons
- Dessicated coconut55 g
- Caster sugar3 tablespoons
- Plain flour1 tablespoon
- Egg white1
- Dried cranberries55 g
Ingredients
- 1. Pre-heat oven - 180°C / 355°F
- 2. Add rolled oats, light brown sugar, honey, coconut oil and water to a clean large mixing bowl
- 3. Mix together until combined and transfer to baking sheet
- 4. Bake until golden brown - 20 min, 180°C / 355°F
- 5. Add dessicated coconut, caster sugar, plain flour and egg white to a clean medium bowl
- 6. Mix together until well combined and scoop onto baking sheet
- 7. Bake until golden brown - 8 min, 180°C / 355°F
- 8. Add pecan pieces, walnuts and almonds to the clean baking sheet
- 9. Bake - 8 min, 180°C
- 10. Let cool
- 11. Mix in dried cranberries, macaroons and nuts to the oat mixture
- 12. Let cool completely
- 13. Transfer granola to jar
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
