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Coconut Crunch Granola


I love granola and homemade granola is the best!  This granola has just the right amount of crunch and flavor.  Pumpkin seeds and chia seeds add magnesium, zinc, and anti-inflammatory omega-3 fatty acids.  It’s also rich in whole grains and good fats and makes  great snack option. It’s so easy to make that you won’t every have to buy granola again.

Coconut Crunch Granola

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By: Lesllie Langevin, MS RD CD
Prep Time
5 minutes
Cook Time
25 minutes


  • 2 cups rolled oats
  • 1/2 cup shredded coconut (unsulfured, no preservatives, unsweetened)
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup maple syrup
  • 1/4 cup extra-light olive oil
  • 2 Tbsp chia seeds



  1. Preheat the oven to 350° F.

  2. Line a baking sheet with parchment paper.

  3. In a large mixing bowl, combine all the ingredients.

  4. Spread the granola in a singlelayer on teh pan. Bake for 20-25 minutes until golden brown, stirring at about 10 minutes.

  5. One golden, remove the baking dish from the oven. Let the granola cool in the pan on top of the stove or on a wire rack.

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You can store this dish for up to 3 days at room temperature or freeze in an airtight single-serving containers or resealable freezer bags for up to 3 months.



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