Salted Coconut Granola
A crunchy homemade granola featuring old-fashioned oats, coconut flakes, and pecans, sweetened with agave nectar and seasoned with cinnamon and kosher salt. Perfect for breakfast or snacking.
Ingredients
- •⅔ cup agave nectar
- •½ cup virgin coconut oil
- •3½ cups old-fashioned oats
- •2½ cups unsweetened coconut flakes
- •2 cups pecans
- •1½ cups crisped rice cereal
- •½ cup sesame seeds
- •1 tablespoon kosher salt
- •1 teaspoon ground cinnamon
- •1 large egg white
Cooking Instructions
- 1.
Place racks in upper and lower thirds of oven; preheat to 300°F. Whisk agave and oil in a large bowl. Stir in oats, coconut flakes, pecans, rice cereal, sesame seeds, salt, and cinnamon until combined.
5 min
- 2.
Whisk egg white and 1 Tbsp. water in a small bowl. Add to oat mixture and toss to evenly coat.
3 min
- 3.
Divide oat mixture between 2 parchment-lined rimmed baking sheets. Bake granola, rotating sheets top to bottom and back to front and gently stirring halfway through, until golden brown, 25-30 minutes. Transfer sheets to wire racks. Let granola cool before transferring to airtight containers.
30 min
- 4.
Granola can be made 1 week ahead; store tightly covered at room temperature.
