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  • Chunky Monkey Granola

VEGAN & GLUTEN-FREE

From Casey Colodny (The Mindful Hapa)
  • Servings: 7-8 cups

Ingredients

1 cup dry roasted peanuts 

1 cup raw walnut pieces 

1 cup raw shaved almond slices 

1 cup raw unsweetened coconut shavings 

1 cup banana chips 

1 cup rolled oats 

⅓ cup water 

¼  cup coconut sugar 

3 tbsp neutral vegetable oil (like sunflower seed oil) 

½ cup raw, grind-your-own almond butter  

¼ cup maple syrup 

½ tsp salt 

2 tsp ground cinnamon 

½ cup chocolate chips 

Preparation

  1. Preheat oven to 275 degrees.
  2. In a food processor, add peanuts, walnuts, almond slices, banana chips, coconut, rolled oats, salt, and ground cinnamon.  Process briefly until the largest nut pieces are at most corn sized (4-5 pulses). Pour nut mixture into a large mixing bowl and set aside.
  3. In a small saucepan, add water, coconut sugar, raw nut butter, oil, and maple syrup. Whisk and bring to a low boil on medium heat.
  4. Remove from heat and pour liquid over nuts in the large mixing bowl.  Toss together until well mixed.
  5. Using a spatula, spread and press mixture to an even ¼” thickness on a parchment lined baking sheet.
  6. Bake at 275 degrees for 45 minutes.  Cool completely before breaking apart into chunks. In a large bowl mix granola chunks with chocolate chips.
  7. Store in an airtight container at room temperature for up to 1 week. 

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