Coconut Granola - Radical Recipe

Coconut Granola

Coconut Granola

Makes about 6 cups

This mocha-granola is so good! It’s rich in omega-6 fats, fiber, polyphenols and even prebiotics. The Siberian pine nut oil gives it an additional nutty boost and big infusion of omega-6s. The yacón syrup is super low glycemic and rich in prebiotic fiber for the gut. A single recipe is enough for one small to medium sized cookie sheet.


  • 3 cups nuts (macadamia, cashew, pecan, walnut, or a mix of whatever you like)
  • 1/2 cup coconut flakes
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup ground flaxseed or super-seed blend
  • 2 teaspoons freshly ground coffee beans
  • 2 tablespoons cacao
  • 1 tablespoon Ceylon cinnamon
  • 2 teaspoons ground ginger
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon salt
  • 3 tablespoons melted coconut oil
  • 1 tablespoon Siberian pine nut oil (see notes)
  • 3 tablespoons yacón syrup (see notes)
  • 1 teaspoon vanilla
  • 1 tablespoon tahini
  • 1/2 cup dried goji berries


Combine nuts, coconut flakes, seeds, spices and salt in medium bowl and toss thoroughly. Whisk together the oils, yacón syrup, vanilla and tahini in a separate bowl. Combine dry ingredients with the wet and mix until well coated. Spread onto cookie sheet and compress into a flat layer with the backside of a spatula. Bake for about 2 hours at 170 degrees. Remove from oven and scatter dried goji berries on top.  When cool, break up into desired size chunks and store in glass jar.