8 Serves
44 Mins
Preheat your oven to 150°C.
In a saucepan, combine the coconut oil, honey, lemon peel, and lemon juice. Heat over medium until the honey is fully dissolved, then remove from heat and allow to cool slightly.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
27 µg / 400 µgCalcium
51 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
290 mg / 1,250 mgPotassium
540 mg / 4,700 mgSodium
118 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
6 g / 28 gSugar
28 g / 50 gSaturated Fat
15 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a large mixing bowl, combine the rolled oats, flax seeds, and chopped mixed nuts. Pour the warm honey mixture over the dry ingredients and stir thoroughly until everything is evenly coated.
Spread the granola mixture evenly onto a baking sheet and bake for 20 minutes.
Remove the pan from the oven, stir the granola, and fold in the desiccated coconut. Return to the oven and bake for an additional 10 minutes.
Allow the granola to cool completely on the pan, then stir in the dried currants before transferring to an airtight container for storage.
25
g95
g20
g
Yemeni
