play it cool? Nope.We didn’t even try to contain our enthusiasm when we first discovered Avocaderia. The Brooklyn-based “avocado bar” is the first of its kind in the states designed to take our healthiest obsession to a new height. The avo bar’s latest endeavor is the Avocaderia cookbook filled with our favorites from the menu – some simple, some outrageous.

This version of the bar’s own granola is packed with coconut and avocado oil granola. Avocado oil has an even higher percentage (76%) of healthy monounsaturated fats than olive oil and is full of beauty-boosting vitamin E. Learn to make the simple recipe from the new cookbook and sprinkle it over everything from chia pudding to avocado chocolate mousse from now until forever…

Avo-Coconut Granola
Makes 6 cups


2 cups oat flakes or rolled oats
2 cups puffed quinoa
1 cup unsweetened coconut flakes
1/2 cup puffed spelt or Kamut
1/2 cup mixed seeds, such as hulled pumpkin seeds, hulled sunflower seeds, flaxseeds, chia seeds, and/or hemp seeds
2 Tbsp granulated coconut sugar
2 Tbsp avocado oil
2 Tbsp coconut oil
3 Tbsp molasses


Preheat oven to 350°F.

In a large bowl, mix together oat flakes, quinoa, coconut flakes, spelt, seeds, coconut sugar and avocado oil. Spread evenly on a rimmed baking sheet and bake until golden, about 15 minutes. Let cool to room temperature. Reduce oven temperature to 300°F.

In a small saucepan, melt the coconut oil over low heat. Remove from heat and stir in molasses until combined. Drizzle mixture over baked granola and toss to evenly coat. Return granola to oven and bake until crunchy, about 15 minutes. Let cool to room temperature.

Store granola in resealable containers at room temperature for up to two weeks.

AVO-COCONUT GRANOLA is excerpted from AVOCADERIA: AVOCADO RECIPES FOR A HEALTHIER, HAPPIER LIFE © 2018 Alessandro Biggi, Francesco Brachetti and Alberto Gramigni. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography © Henry Hargreaves.

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