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Salted Coconut Granola IV

January 15, 2018


  • 2/3 cup agave nectar
  • 1/2 cup coconut oil, virgin, melted
  • 12 oz oats, old-fashioned
  • 2-1/2 cup coconut flakes, unsweetened
  • 8 oz pecans, coarsely chopped
  • 1-1/2 cup crisped rice cereal
  • 1/2 cup sesame seeds
  • 1 tbsp kosher salt
  • 1 tsp cinnamon, ground
  • 1 large egg white


  1. Place racks in upper and lower thirds of oven.
  2. Pre-heat to 300-deg F.
  3. Whisk agave and oil in a large bowl.
  4. Combine oats, coconut flakes, pecans, rice cereal, sesame seeds, salt, and cinnamon.
  5. Whisk egg white and 1 tbsp water in a small bowl.
  6. Add to oat mixture and toss to evenly coat.
  7. Divide oat mixture between 2 parchment-lined rimmed baking sheets.
  8. Bake granola 15 min.
  9. Rotate sheets top to bottom and back to front and gently stirring halfway through.
  10. Continue baking granola 10 to 15 min until golden brown.
  11. Transfer sheets to wire racks.
  12. Let granola cool before transferring to airtight containers.

Notes:  Granola can be made 1 week ahead.  Store tightly covered at room temperature.

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