I've been on a breakfast kick lately, constantly searching for new ideas. I get tired of the same old thing over and over again. So of course I go to my favorite, experimenting with granola! I'm kinda obsessed with coconut lately, if you couldn't tell.  I hope you enjoy my newest creation.


  • 4 1/2 cups steal cut oats
  • 1/2 cup chia seeds
  • 1/2 cup flax seeds
  • 1/2 cup hemp seeds
  • 1/2 cup coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup honey
  • 1 tsp salt | kosher
  • 1 1/2 pecan nuts | crushed
  • 1 tsp cinnamon
  • 1 cup shredded coconut 

preheat oven 300°F

  1. In a pot over medium heat melt and combine 1/2 cup coconut oil, 1/2 cup honey, 2 tsp vanilla, 1 tsp kosher salt and 1 tsp cinnamon.
  2. Once combined, slowly add dry ingredients leaving the shredded coconut out.
  3. I just add everything to the pot and turn the heat to low. I start with the seeds and nuts and end with the steal cut oats.  
  4. When everything is coated, line two cookie sheets with parchment paper and spread mixture evenly between the two sheets. Making sure to press down the mixture.
  5. Cook for 40 minutes. Then pull sheets out and top with 1 cup shredded coconut. Put back into the oven for about 1-2 minutes till coconut is toasted. Keep a close eye on these guys, they burn quickly!
  6. Let cool completely about 20 minutes. Break granola into small chunks and store into air tight jars.


much love-


Danielle Gutelli

Mom Wife Foodie, 396 Auburn Street, Plymouth, MI, 48170