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Tigernut Granola

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Ingredients

  • 1 cup chopped tigernuts or sliced if using pre-sliced variety
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup pumpkin seeds omit if sensitive
  • 1 1/2 tbsp coconut oil melted
  • 1 1/2 tbsp maple syrup or raw honey
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract
  • Pinch of sea salt

Instructions

  • Preheat your oven to 325°F (163°C).
  • In a bowl, mix together all dry ingredients: tigernuts, coconut flakes, pumpkin seeds, spices, and salt.
  • In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), and vanilla.
  • Pour the wet mixture over the dry ingredients and toss well to coat.
  • Spread the mixture evenly on a parchment-lined baking sheet.
  • Bake for 15–18 minutes, stirring halfway through to ensure even toasting.
  • Allow to cool completely—it will crisp up as it cools.
  • Store in an airtight jar for up to 2 weeks.