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Kathy Gallegos


  • 1/2 c. honey
  • 1/4 c. coconut oil
  • 1 1/2 tsp. almond extract
  • 2 tsp. cinnamon
  • 3 3/4 c. old fashioned rolled oats
  • 1/2 c. sliced almonds
  • 1/2 c. chopped walnuts
  • 1/2 c. flaked coconut
  • 1/2 c. sunflower seeds
  • 1 c. sweetened dried cranberries
  • 1/2 c. flax meal


  1. Preheat oven to 325°F. Line cookie pan with parchment paper.
  2. In a small saucepan combine honey, coconut oil, almond extract and cinnamon. Cook over medium heat stirring until mixture begins to bubble; set aside.
  3. In a large bowl combine oats, almonds, walnuts, coconut, sunflower seeds, cranberries and flax meal. Slowly pour warm honey mixture over oat mixture; mix to coat. Spread mixture evenly into prepared pan.
  4. Bake 17-20 minutes or until golden brown, stirring every 10 minutes.

Note: Store granola in airtight container at room temperature for up to 1 month.

Servings: About 8 cups