Viceroy Hotel Granola

Name: Viceroy Hotel Granola
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters walnuts and almonds, roughly chopped; 2 Tbsps (tightly packed) brown sugar; 59 milliliters coconut oil (I used the cheap kind this time, not extra virgin); 59 milliliters maple syrup; 473 milliliters minus about 2 tablespoons oats; 118 milliliters chopped, lightly salted peanuts; 1 pinch Pinch of salt; 118 milliliters shredded unsweetened coconut; 1 teaspoons vanilla extract

Need a gluten free, fodmap friendly, and vegan morn meal? Viceroy Hotel Granola could be a super recipe to try. One portion of this dish contains around 13g of protein, 42g of fat, and a total of 626 calories. This recipe serves 4. Head to the store and pick up coconut, walnuts and almonds, maple syrup, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine oats, peanuts, nuts, coconut, brown sugar, and salt.

Ingredients you will need

Brown Sugar

Coconut

Peanuts

Nuts

Oats

Salt

Mix the maple syrup and coconut oil in a microwave-safe cup and microwave for about 30 seconds or until coconut oil is melted.

Ingredients you will need

Coconut Oil

Maple Syrup

Equipment you will use

Microwave

Add the vanilla and pour over the dry ingredients.

Ingredients you will need

Vanilla

Spread it all on a large, nonstick foil lined baking sheet and bake at 250F for about an hour. For a lighter colored granola, cover loosely with foil for the first 45 minutes, then remove foil and bake uncovered for the last 15 to 20.Granola will crisp as it cools.

Ingredients you will need

Granola