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.
Almond Pumpkin Seed Coconut Granola
- 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
Preheat oven to 300 degrees
In a large bowl, combine the first 10 ingredients and mix thoroughly.
In a small bowl, whisk the egg white until frothy, then stir into the granola mixture.
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.
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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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!
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 🙂
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!
What is the recommended serving size and dies the one serving sum up the breakfast?
1/3 cup is the serving size, and paired with milk- this would be a complete breakfast!
Gina @ Balanced Babe says
Oh yum!!! Fall + pumpkin anything makes me happy! Definitely going to have to try this! Thanks! 🙂