Lunch: Salted Coconut Granola

Recipe by Anna Stockwell Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this addictive granola.

This recipe includes fertility superfoods such as:

Cinnamon, Sesame Seeds, Agave

Health and fertility benefits of Salted Coconut Granola

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Agave has a low glycemic index (GI) of 17.

Ingredients

2/3 cup agave nectar
1/2 cup virgin coconut oil, melted
3 1/2 cups old-fashioned oats (about 12 ounces)
2 1/2 cups unsweetened coconut flakes
2 cups pecans, coarsely chopped (about 8 ounces)
1 1/2 cups crisped rice cereal
1/2 cup sesame seeds
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 large egg white

Instructions

Place racks in upper and lower thirds of oven; preheat to 300 °F. Whisk agave and oil in a large bowl. Stir in oats, coconut flakes, pecans, rice cereal, sesame seeds, salt, and cinnamon until combined.
Whisk egg white and 1 Tbsp. water in a small bowl. Add to oat mixture and toss to evenly coat.
Divide oat mixture between 2 parchment-lined rimmed baking sheets. Bake granola, rotating sheets top to bottom and back to front and gently stirring halfway through, until golden brown, 25 –30 minutes. Transfer sheets to wire racks. Let granola cool before transferring to airtight containers.

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