As per usual, I’m making maple coconut granola in the morning before we leave on a boat trip. I always make it a point to clean out the fridge before we go, and as I have a really hard time throwing out perfectly good food, I find myself prepping and cooking things that can be enjoyed on our trip. So besides roasting cauliflower, shredding up cabbage and making banana muffins, I’m throwing together a batch of this delicious maple coconut granola to bring with us.
This drives my husband crazy….while he really, really enjoys the food I bring with us, he’d rather hit the open ocean sooner rather than later!!! No one tell him that I’m writing this post at the same time, please.
This granola recipe is super easy to customize. You can switch up the almonds for cashews, omit the dried fruit or even replace it with chocolate chips for a more dessert like treat. I’ve also subbed out the chia seeds in favour of sunflower which works well too. This maple coconut granola recipe is a good baseline – have some fun and make it your own!
Maple Coconut Granola
Ingredients
- 4 cups oats use GF Oats if you are gluten free
- 1 cup tamari roasted almonds chopped (you can absolutely use plain, but it won't be the same flavour)
- 1 cup shredded unsweetened coconut
- 1/4 cup chia seeds
- 2 T coconut oil
- 2 T butter
- 1/2 cup pure maple syrup
- 2 t vanilla
- 1/2 t salt
- 1/2 cup dried blueberries, cranberries, or other dried fruit (optional)
Instructions
- Preheat oven to 350°F and line a large sheet pan with parchment paper.
- Toss the oats, almonds and coconut together and roast for 10-12 minutes until lightly browned, stirring once or twice.
- Transfer to a large mixing bowl and reduce oven temperature to 300°F. Add in the seeds and mix well.
- In the meantime, melt butter and coconut oil in a small saucepan. Add maple syrup, vanilla and salt and bring to a boil for about a minute. Pour into the bowl with the oats, seeds and nuts and mix well.
- Transfer mixture to a large parchment lined baking sheet, spreading out evenly. Bake in the oven, mixing once or twice, for 25 - 30 minutes, or until light golden brown in colour.
- Remove from oven and let it cool.
- Mix in the blueberries or other dried fruit (optional), and then store in large bag or air tight container at room temperature.