Popcorn Granola – a delicious recipe with kernels, pumpkin seeds, almonds, coconut chips, pecans, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 300u00b0 F and line a rimmed baking sheet with parchment paper or a Silpat mat.
2
In a large bowl, mix everything together. Don't worry about smashing some of the popcorn-you want it to be well coated.
3
Spread mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until crispy, about 45 minutes.
4
Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing. You may get big chunks of brittle-like popcorn candy. Embrace it! I do not know how long this stores for exactly, as we ate it all in 2 days, but I imagine it will stay good for at least a week, though your popcorn may soften slightly.
1080
kcal
Calories
74
g
Fat
103
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 to 8 cups popped popcorn (from about 1/3 cup kernels), 1 cup raw hulled pumpkin seeds, 1 cup sliced almonds, 1 cup unsweetened coconut chips, and more.
Yes, Popcorn Granola falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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