Lemon Coconut Granola
Lemon Coconut Granola requires about 45 minutes from start to finish. For 61 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 14g of fat, and a total of 252 calories. This recipe serves 15. It works well as a very affordable breakfast. This recipe is liked by 32 foodies and cooks. It is brought to you by Foodista. Head to the store and pick up coconut oil, juice of lemon, peel of lemon, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. Lemon Coconut Granola Bites, Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut, and Roasted Blueberry Coconut Quinoa Parfaits with Coconut Granola are very similar to this recipe.
Ingredients
 coconut oil (54.5 ml) |
 desiccated coconut (85 g) |
 currants (144 g) |
 flax seeds (84 g) |
 honey (84.75 ml) |
 juice of lemon (3) |
 peel of lemon (1) |
 nuts (123 g) |
 rolled oats (243.243 g) |
Steps
- 1 Preheat oven to 150C.In a pan, combine coconut oil, honey, lemon peel and lemon juice. Bring to boil. Take off the heat when the honey is dissolved.
- 2 Let cool a little.In another bowl, combine oats, flax seeds and chopped nuts.
- 3 Mix well.
- 4 Pour the honey mixture over the dry ingredients and stir until the oat mixture is well coated.
- 5 Spread the granola evenly on a baking pan, and bake for 20 minutes. Turn over the granola, and stir in the coconut flakes.
- 6 Bake for another 10 minutes.
- 7 Let cool and stir in the currants. Keep in airtight container.