Curry Girls Homemade Granola

Makes 6 Cups or more (Dairy Free & Vegan options)

Dry Ingredients

3½ C Rolled Oats, gluten free (not quick)

½ C coconut flour

¼ C hazelnut flour, almond flour, or more coconut flour

¼ C coarse ground flax, 2 tbsp fresh (optional)

¼ C whole chia seeds, OR 2 tbsp whole, then freshly ground (optional)

1-2 C shredded coconut

2 TBL ground cinnamon

Pinch of Celtic salt

2 Cups total chopped nuts and seeds: We like to add the following…

1 cup chopped pecans

¼ C hazelnuts (walnuts and cashews other options)

½ C sunflower seeds

¼ c pumpkin seeds

Optional: ½ C hemp seeds (Pegs additional seeds she likes; Megs doesn’t add)

granola grains

Other nuts, seeds and dried fruit options are; cashews, walnuts, Brazil nuts, or sesame seeds; raisins, cranberries, dried blueberries, mulberries, apricots.

**NOTE: Stir in dried fruit once granola has cooled and is ready for storage.

Wet ingredients


Melt on low

3-5 heaping TBL honey (agave, brown rice syrup, coconut nectar or brown sugar)

3-5 heaping TBL pure maple syrup

½ C coconut oil or butter (Vegan option~ use Earth Balance buttery sticks)

1-2 TBL vanilla

Method: Putting it all together.

Mix dry ingredients together in a large bowl.

Add melted ingredients’ and stir thoroughly.

Place on parchment lined jellyroll pan, (a cookie sheet with sides).

Bake at 350 degrees for 20-30 minutes, until browned. Check at 20 so not to burn. No need to turn.

Granola will harden as it cools. Let cool completely before transferring into a large glass container with an airtight lid.

Granola full sheet

Keeps up to a month when stored in an air tight container.

Makes a great breakfast or snack! Add fresh fruit and yogurt… Oh yum!


breakfast granola best


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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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