We eat oats pretty much every morning, whether it be rolled or steel-cut. One of my favorite breakfasts is a green smoothie bowl topped with sliced strawberries and granola, but I don’t make granola very often. Its easy to make, but it disappears so quickly that its almost not quite worth the time it takes to make it. I’ve heard that granola will keep for two weeks, but it rarely lasts for more than a day around here!
Granola is so adaptable to whatever you have. It will take just about any combination of nuts, seeds and dried fruit and still taste delicious.
This recipe is crunchy and chunky, my favorite combination. I think the key is to have maple syrup, a bit of oil, and not to stir while it bakes! All date/banana (and no oil) makes it chewier. Enjoy!
Chunky Coconut Granola
Based on this recipe by Minimalist Baker
- 3 cups rolled oats
- 1/2-1 cup unsweetened coconut flakes
- 1/2-1 cup chopped nuts (I used hazelnuts, but almonds, pecans, or cashews would all work)
- 1/2 cup sunflower seeds
- 1 Tbsp coconut sugar (optional)
- 1/4 tsp sea salt
- 3 Tbsp coconut oil (I used mostly sunflower oil)
- 1/3 cup maple syrup
- 3 dates blended with 1/2 banana and 1/4 cup water
- 1 tsp pure vanilla extract
- optional: 1/2 cup dried fruit (I used cranberries, but any will work)
- Preheat oven to 325 degrees F.
- Add oats, coconut, almonds, pecans, coconut sugar, and salt to a large mixing bowl – stir to combine.
- To a small saucepan, add oil, maple syrup, date mixture. Warm over medium heat for 2-3 minutes, whisking frequently until combined. Add vanilla, whisk once more.
- Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet covered in parchment paper and spread into an even layer.
- Bake for 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
- To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible!
- Bake 5-10 minutes more, watching carefully as to not let it burn. You’ll know it’s done when the granola is golden brown and very fragrant.
- Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling (optional). Break into clumps.