Coconut Granola -

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Coconut Granola

Toasty coconut granola is made with maple syrup, olive oil, warming spices, and crunchy nuts. Naturally gluten-free!

Prep Time5

Cook Time22

Total Time27

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 329kcal

Author: Nicole Spiridakis

Ingredients

8 cups old fashioned (rolled) oats
1 cup pumpkin seeds
1 cup sliced almonds
1 cup slivered almonds
1 cup unsweetened shredded coconut
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon fine sea salt
8 tablespoons olive oil
8 tablespoons maple syrup
1 cup toasted flaked coconut

Instructions

Preheat oven to 325℉. Line two large baking sheets with parchment paper.
Place the 8 cups old fashioned (rolled) oats, 1 cup pumpkin seeds, 1 cup sliced almonds, and 1 cup unsweetened shredded coconut in a large bowl. Add the 1 teaspoon ground ginger, 1 teaspoon ground cardamom, and 1 teaspoon fine sea salt. Stir to combine. Add the 8 tablespoons olive oil and 8 tablespoons maple syrup and stir very well so that the oat mixture is coated with the oil and syrup.
Spread the granola evenly on the baking sheets, then use a spoon to press it down. Place in the oven and bake for about 22-24 minutes, depending on how well-cooked you like your granola. Remove from the oven and let the granola cool completely on the pans, about 30 minutes. It will crisp up a bit more as it sets. Stir in the 1 cup toasted flaked coconut.
Store the granola in an airtight container at room temperature.

Notes

Mix well. When you add the olive oil and maple syrup, take your time folding and stirring the granola together. You want to get the oat mixture well-coated with the oil and syrup - this will help it to cook evenly.
Add flaked coconut after baking. I use pre-toasted flaked coconut, so I add it AFTER baking the granola so that it doesn't get overly toasted. If you use raw coconut, you can stir it in with the rest of the ingredients before baking.
Pay attention to the baking time: Every oven is different, and while I have settled on about 23 minutes as the ideal cooking time for this recipe, you may find that you need a bit more or less time. The goal is to get the granola nicely toasted but not too toasted. Definitely not burned!
Cool completely. Granola needs to fully cool on the baking sheets before you add it to a storage container. This helps it crisp up a bit and also prevents it from getting soggy in the container. I let my granola cool on the baking sheets for at least 30 minutes and up to 1 hour before transferring it to an airtight container.
Go sweeter. I don't love overly sweet granola, so the amount I include here is just right for me. However, I know that some like a bit more sweetness, so feel free to add more maple syrup if you like.
Use sugar. If you need to use sugar instead of maple syrup, use ½ cup of light or dark brown sugar.
Make it saltier. I like 1 teaspoon of sea salt per batch, but you can add up to 1 ½ teaspoons of salt if you prefer a slightly saltier flavor.

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