This granola recipe is anything but basic. It’s super-versatile, extremely simple, and quick to bake. The batch size is easily adjusted to suit your needs.

Pureed organic mango, organic french vanilla yogourt, and granola


  • Organic Oats (I used large flake for this particular batch, but you can use whatever you have on hand)
  • Organic Coconut Oil
  • Organic Pumpkin Seeds
  • Organic Sunflower Seeds
  • Large Flake Organic Coconut
  • Organic Cinnamon
  • Maple Syrup or Raw, Unpasteurized Honey
  • Large baking pan (roaster or lasagna-type pan – deep enough to easily stir the granola as it bakes)


Preheat oven to 350.
In a large baking pan:
Combine all ingredients (except coconut flakes and maple syrup/honey}.
Bake until light golden, stirring regularly every few minutes.
*Add more coconut oil during the first stir if you feel your mixture is too dry.
Add the coconut flakes and maple syrup/honey during the last few minutes of cooking.

Allow to cool and store in a large jar or air tight container for several weeks.

Oats, pumpkin seeds, sunflower seeds, coconut oil, and cinnamon — ready for the oven!

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