PLANT-BASED | Coconut-Almond Granola with Bee Pollen
Adds delicious crunch and dimension to Smoothie bowls, greek yogurt & fresh berries, roasted veggies for a sweet-salty combo, or just as a sweet but healthy snack after dinner.
Ingredients
- 2 cups steel-cut oats
- 1 cup unsweetened coconut flakes
- 1 cup almonds very roughly chopped (raw or roasted)
- 1/4 cup flaxseed
- 3 tbsp Xylitol (sugar substitute)
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1/3 cup coconut oil melted
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/2 cup raisins (optional)
- 1/3 – 1/2 cup stakich bee pollen
Instructions
- Preheat oven to 350.
- In a large bowl, combine steel-cut oats, chopped almonds, raisins, coconut flakes, flaxseed, coconut sugar, cinnamon and salt. Toss to combine.
- In a microwavable bowl, heat and melt the coconut oil. Remove and whisk in honey and vanilla extract.
- Pour over the oat mixture, tossing until everything is nicely coated.
- Line a baking sheet with parchment paper. Make SURE to use parchment paper otherwise the granola will stick and it’ll be ruined. Don’t spray wax paper with cooking spray, thinking that’ll work. Tried that – it was an epic fail. ;-(
- Bake granola for 15 minutes. Toss with a spatula (it’ll look pretty wet).
- Bake for another 10-minutes. Remove from oven, placing baking sheet on heat resistant surface (I place mine on the stovetop range). Sprinkle evenly with bee pollen and raisins, toss to combine.
- Finally, take another sheet of parchment paper, lay it over the granola and press gently into the baking sheet. This compresses the bee pollen into the granola. Let it cool completely.
- Once cooled, break the granola into pieces and store in an air-tight container.
Notes
Enjoy sprinkled over greek yogurt and fresh berries, a smoothie bowl, roasted veggies, FroYo – or just as a sweet but healthy little snack!
Tried this recipe?Let us know how it was!