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Almond Pumpkin Seed Coconut Granola

A few weeks ago we hosted an epic retreat in Jamaica at The Runaway BnB. We were so inspired by all of the native flavors of the island, we figured we had to create a series of recipes using fresh, local produce. 

This granola recipe was created by Kalisa Martin, the co-founder and executive chef at The Runaway Jamaica. Kalisa was thrilled to use coconut as the base for this recipe because it is native to the island of Jamaica. In addition to coconut, she added ginger to the granola, which gave it a spicy tang and has health properties, too. Some studies suggest ginger may provide relief for gastrointestinal distress. In fact, we regularly recommend ginger to our patients with nausea and morning sickness. Unlike many granola recipes, Kalisa’s cereal provides a balance of carbohydrates and protein. She made sure to add pumpkin seeds and almonds to balance out the oats in this recipe. We paired this granola with a few slices of fresh papaya, which are also included in the Nubian Heritage line. This was the perfect balance of soft and crunchy, which can be enjoyed as a cereal or a snack. So, what are you waiting for? Go ahead and give this recipe a try and let us know what you think. Until next time!
Almond Pumpkin Seed Coconut Granola
Servings: 16
: Kalisa Martin from The Runaway Jamaica
  • 3 cups old-fashioned rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 cup slivered almonds
  • 1/3 cup pumpkin seeds
  • 3/4 teaspoon salt
  • 1/3 cup + 2 tablespons raw or brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 cup + 2 tablespoons honey
  • 2 tablespoons cold pressed coconut oil
  • 1 large egg white
  1. Preheat oven to 300 degrees
  2. In a large bowl, combine the first 10 ingredients and mix thoroughly.
  3. In a small bowl, whisk the egg white until frothy, then stir into the granola mixture.
  4. Spread granola in a single layer on a baking sheet. Bake 35-40 minutes. At the 15 minute mark and the 30 minute mark, use spatula to gently flip granola and rotate the pan.
  5. The granola is finished when it's evenly golden brown. Remove the pan from the oven and cool completely on cooling rack. Break into clusters and store in an airtight container.

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7 Comments on Almond Pumpkin Seed Coconut Granola

  1. Avatar
    July 11, 2016 at 8:04 am (5 years ago)

    HI guys I’ve been trying to email you and it’s not working. I used the email and contact form that is on the contact webpage. Is there any other email I can use to contact you?

  2. Avatar
    July 14, 2016 at 9:25 am (5 years ago)

    This looks lovely, crunchy and nutritious! Can’t wait to make it! It’s always nice to find new ideas for breakfast and this looks like a great start to the day!

  3. Avatar
    August 6, 2016 at 12:06 pm (5 years ago)

    This is insanely good. I eat it every day now. I’m going to bake a new batch as we speak! Everyone should try this out. By the way, I use a lot less sugar, I’m not such a sweettooth I guess 🙂

  4. Avatar
    August 11, 2016 at 6:20 pm (5 years ago)

    I am such a sucker for granola but lately I’ve been loving the homemade kind even more! This recipe looks so simple yet so divine to eat–the combination of almonds, pumpkin seeds and coconut is stellar!

  5. Avatar
    September 8, 2016 at 6:35 pm (5 years ago)

    What is the recommended serving size and dies the one serving sum up the breakfast?

    • Wendy
      September 8, 2016 at 7:38 pm (5 years ago)

      1/3 cup is the serving size, and paired with milk- this would be a complete breakfast!

  6. Avatar
    Gina @ Balanced Babe
    September 28, 2016 at 3:06 pm (5 years ago)

    Oh yum!!! Fall + pumpkin anything makes me happy! Definitely going to have to try this! Thanks! 🙂

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