Coconut flakes are my new obsession. They’ve become an almost mandatory component of granola for me.
I also love to play around with the variety of nuts. Pecans, walnuts, and almonds are my go-tos. Sometimes I’ll add a handful of seeds, too. Feel free to get creative with what you’ve got.
Enjoy with milk, as a simple snack, or spooned over fruit.
Coconut Oat Granola
- January 12, 2014
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Ingredients
- -4 1/2 cups oats
- -1 1/4 cups coconut flakes (make sure to get flakes, not shredded coconut)
- -1/2 cup almonds, roughly chopped
- -3/4 cup walnuts, roughly chopped
- -1/2 cup raw pumpkin seeds
- -1/2 cup pecans
- -2 scant Tbsp. cinnamon
- -1/8 tsp. cardamom (optional)
- -1/8 tsp. nutmeg (or more, if you're fond of the flavor)
- -1/4 tsp. salt
- -1/2 cup raisins
- -1/3 cup safflower oil
- -1/2 cup maple syrup
Directions
- Step 1
- Preheat oven to 325F. Toss oats, coconut, almonds, pumpkin seeds, walnuts, pecans cinnamon, cardamom, nutmeg and salt together in a large bowl. Whisk the syrup and oil together in a liquid measuring cup. Then, pour the combined mixture over the dry ingredients.
- Step 2
- Stir until the oats are thoroughly coated with the oil/syrup. Spread the mixture onto a large baking sheet.
- Step 3
- Bake 40-45 minutes, checking periodically to stir, and stir in raisins halfway through.
- Step 4
- Remove from oven once golden brown. Let the granola cool. Eat & enjoy.
