In the Marley Kitchen: Triple Coconut Granola

March 1, 2017



Have fun with your kid's granola snacks while adding a nice amount of flavor and healthy benefits with my Triple Coconut Granola recipe. 


-4 cups Old Fashioned Rolled Oats
-1 cup slivered almonds
-1 teaspoon ground cinnamon
-¾ teaspoon fine-grain sea salt
-1 teaspoon ground ginger
-½ cup melted Ziggy Marley Coco'Mon coconut oil
-½ cup maple syrup
-1 teaspoon vanilla extract
-½ cup large, unsweetened coconut flakes
-½ cup unsweetened shredded coconut
Optional: ⅔ cup dried fruit, chopped if large


-Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed
baking sheet with parchment paper.
-In a large mixing bowl, combine the oats, almonds, cinnamon, salt and
ground ginger. Using a silicone or rubber spatula, stir to combine.
Add the cocomon coconut oil, maple syrup and vanilla.

-Stir until every oat is lightly and evenly coated. Using your spatula, scrape the
contents of the bowl onto your prepared pan, making sure to get every
last bit of liquid. Spread the granola into an even layer.
-Bake for 15 minutes, then remove the pan from the oven, add both the
coconut flakes and shredded coconut, and stir it all together. Place
the pan back into the oven until the coconut is lightly golden, about
5 minutes.

-Let the granola cool completely on the pan. It will further
crisp up as it cools.
-Store the granola in an airtight container, like a freezer bag (if
you're adding dried fruit, add it now). This granola will stay fresh
at room temperature for 1 to 2 weeks, or in the freezer for up to 3

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