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Coconut Macadamia Granola

Coconut Macadamia Granola

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When I began this journey towards optimal health, I knew my breakfast routine needed a makeover. I knew I could do better, especially in terms of packing in more nutrition and thyroid-love. I figured, if this is how I’m going to start the day, there’s a lot of potential to make a difference in my health.

I wasn't reducing grains in my diet yet, and didn't even know I had Hashimoto's, but I knew food was part of the solution to why I felt so crummy all the time. So, I spent a frosty Saturday morning working on a thyroid-supportive re-make of an old favorite granola recipe, luxuriating in the warmth and smell of toasting coconut wafting from the oven. Coconut oil upped the flavor and the nutrition content, as well as chia seeds, sesame seeds, and pumpkin seeds.

Nutrition aside, this granola also has a major yum factor. It turned out crispy and toasty-golden, with just the right balance of sweet, nutty, and salty. Now, I have granola for days, a healthy edible gift option, and a gluten-free breakfast that does more than fill my belly.

 

Chef's Granola Tips:

  • Oats are naturally gluten-free but can be a common source of gluten exposure due to shared processing equipment. Be sure to use certified gluten-free rolled oats
  • A low oven temperature is key in making granola that is both toasted and crisp, as opposed to tough and chewy.
  • When determining the perfect degree of doneness look at the color. Granola will be sticky even when it comes out of the oven but will dry out and crisp as it cools.
  • To avoid bitter flavors, do not over-bake or over-brown.
  • I recommend a fresh tropical fruit to complement this recipe (like bananas or mangoes).
  • Finally, plain non-dairy milk or yogurt is a better partner than sweetened yogurt for this honey-kissed granola.

 

Thyroid-healthy Recipe Highlights:

  • Chia seeds contain 11 grams of fiber, and 18% DV of calcium per ounce. They are rich in Omega-3s and antioxidants and, unlike flax seeds, they have a long shelf life and don’t need to be ground to make their nutrients available to the body.
  • Sesame seeds are a good source of Calcium, Iron, Magnesium, Phosphorus, Copper and Manganese.
  • An ounce of pumpkin seeds contain 19% DV for Zinc. Zinc deficiency has been linked to thyroid disease.
  • Macadamia nuts are a source of selenium – a key nutrient for thyroid function. It also helps reduce inflammation. Macadamias also contain vitamin E, calcium, monounsaturated fat, fiber, manganese, and other trace minerals.
  • Oats, as long as they are processed on equipment that does not process other gluten-containing grains, are naturally gluten-free.
  • Coconut oil has been touted for potential benefits to thyroid health, as well as anti-inflammatory properties, and even weight loss. It is high in healthy fats, lauric acid, and medium chain fatty acids (MCFAs).

 

Coconut Macadamia Granola (Big Batch)

Coconut Macadamia Granola (Big Batch)

Yield: 20
Author: Ginny Mahar
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
Gluten-free, Dairy-free. MAKES 10 CUPS.

Ingredients

  • 4 cups rolled oats (certified gluten-free)
  • 2 cups unsweetened shredded coconut
  • 1 cup sliced almonds
  • 1 cup chopped macadamia nuts, roasted and unsalted (or salted and adjust salt)
  • 1 cup pumpkin seeds, unsalted
  • 1/2 cup sesame seeds, preferably raw, unhulled* (or sub. hemp hearts)
  • 1/2 cup chia seeds
  • 1/2 cup organic, unrefined coconut oil (105 g)
  • 1/2 cup honey (170 g)
  • 1/2 cup maple syrup (170 g)
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fine sea salt, or to taste

Instructions

  1. Arrange two oven racks in center and lower third of oven and preheat to 275 F. Grease 2 large rimmed baking sheets with coconut oil.
  2. In a large mixing bowl combine first 8 (dry) ingredients and set aside.
  3. In a medium saucepan combine coconut oil, honey, syrup, and spices. Place over medium flame and heat, stirring, just until coconut oil is melted and mixture is runny.
  4. Remove from heat and stir in vanilla extract.
  5. Pour wet mixture over dry mixture and toss to coat. Sprinkle in sea salt and toss again.
  6. Spread granola evenly on baking sheets and place in oven. Bake 1 hour, stirring granola and alternating sheet pans every 15 minutes for even baking. Do not overbake.
  7. Set aside to cool. Granola will lose its stickiness as it cools.
  8. Store in an airtight container. Granola will keep for several weeks.

Notes:

 

  • Homemade granola makes a great gift. Decorate some paper coffee bean bags, fill, fold closed, and share with your friends and family!

 

Nutrition Facts

Calories

349.11

Fat (grams)

23.39

Sat. Fat (grams)

11.05

Carbs (grams)

32.16

Fiber (grams)

7.02

Net carbs

25.14

Sugar (grams)

13.19

Protein (grams)

6.37

Sodium (milligrams)

113.28

Cholesterol (grams)

0.00
 
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