Fish Free Coconut Berry Granola
Total time55 min
Prep time10 min
Cook time25 min
4.5(21)
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Learn more →Ingredients
8 servings
- 2 cups unsweetened shredded coconut
- 1 cup tigernut flakes
- ½ cup unsweetened coconut chips
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ½ cup dried blueberries (unsweetened or honey-sweetened, no added sugar)
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ cup dried cranberries (unsweetened or honey-sweetened, no added sugar)
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the shredded coconut, tigernut flakes, and coconut chips. Drizzle in the melted coconut oil and maple syrup, then sprinkle in the Ceylon cinnamon, ginger, and salt. Stir until every piece is evenly coated.
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