If you’ve been listening to me on the Joy the Baker Podcast, you already know that I have an inner hippy and I like to make my own granola. You also know that I’m absolutely smitten with coconut oil and find any excuse to use it. What you may not know is that this granola is the first time I’ve used coconut oil as a replacement for my favorite granola lubricant, olive oil.
This Coconut Maple Granola is the perfect snacking granola. Sure you could add some to a bowl of Greek yogurt or replace your regular breakfast cereal with it, but when you pour a little in your hand and take your first bite, you might bypass a bowl completely. This is the kind of granola that begs to be eaten directly out of the jar. Perhaps it’s the crunchy roasted almonds mixed with golden oats and coconut or maybe it’s the salty/savory vibe that fuels the addiction. All I know is that this granola is dangerous and I think it’s the coconut oil’s fault! Go ahead, embrace your inner hippy and make some.
And we’re off!
Get your ingredients together!
Toss them all in a bowl. Pour the maple syrup & coconut oil over the top.
Stir! Now add in the brown sugar and mix. Sprinkle the salt on top and finish stirring.
Spread the granola out on a rimmed baking sheet. Now it’s oven time!
Stir granola every 10 minutes for 25-30 minutes and you have this.
You can choose to be civilized and eat out of a bowl…
Or you can be like me and eat it directly from the jar.
Choose your own adventure.
Coconut Maple Granola
Makes about 6 cups
- 3 cups rolled oats
- 3/4 cup raw almonds
- 1/4 cup unsweetened coconut flakes
- 1/2 cup unsweetened coconut shreds
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/8 cup brown sugar
- 1/2 teaspoon kosher salt
Preheat oven to 350F. In a large bowl, combine oats, almonds, both kinds of coconut, coconut oil, maple syrup and stir. When thoroughly saturated, add the brown sugar on top and continue to stir. Season with salt and spread the granola in an even layer on a large rimmed baking sheet.
Bake in the oven for 25-30 minutes making sure to stir granola evenly every 10 minutes or so. Let granola cool and transfer to an air tight container. It will last up to two weeks.
Shutterbean Notes:
-I used Trader Joe’s Gluten Free oats for this recipe! They’re fantastic & it meant this granola was gluten free!
-If you don’t have coconut oil, you can easily replace it with olive oil.
-No maple syrup? Sub in agave or honey!
-Feel like measuring out spices? Ginger or cinnamon would be most welcome here.
