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    • Almond Pumpkin Seed Coconut Granola

    Breakfast

    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!
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    Almond Pumpkin Seed Coconut Granola
    Servings: 16
    : Kalisa Martin from The Runaway Jamaica
    Ingredients
    • 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
    Instructions
    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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    1. Sarah says

      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?

      Reply

    3. Christine says

      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 🙂

      Reply

    4. Cassie says

      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!

      Reply

    6. Gina @ Balanced Babe says

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

      Reply

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