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Watch Out, This Granola Is Addictive!
I love granola and I LOVE coconut. This version combines coconut in every form for a toasty, caramel note that is pretty indulgent. I wanted to experiment with using coconut sugar (it is less refined and therefore has more minerals and fiber than granulated sugar, but they’re not all that different unfortunately - so go ahead and use regular sugar if that’s all you have, or take out the water and use honey or maple syrup instead!). You can go heavier on the sweetener if you want to, but this particular ratio satisfies my sweet tooth without being so sugary that I feel like I’m eating oatmeal cookies for breakfast.
I especially love this version because it is fruit-free. It’s easy enough to add fruit into it after it is baked if you want – I sometimes fold in some dried mulberries or chopped dates – but I love how buttery rich this blend is with all the different nuts alone.
This granola can (and should!) be enjoyed on its own. But if you use it to top yogurt (or ice cream), you'll notice what was once crispy and crunchy takes on a wonderful toffee-like chew.
Coconut Pecan Granola
Makes about 12 cups
Ingredients:
4 C gluten-free oats
2 C shredded unsweetened coconut
2 C pecans, chopped
1 C cashew pieces
1 C raw pumpkin seeds
1 C raw sunflower seeds
1 C hemp seeds
1 cup olive oil or melted coconut oil
1 C coconut sugar
1 C hot water
Instructions:
•Preheat oven to 325F.
•In a heat safe bowl or measuring cup, combine the hot water and coconut sugar and stir until dissolved. Set aside.
•In a large mixing bowl, combine the oats, coconut, nuts, and seeds and stir to combine. Pour olive oil and sugar syrup over the oat mixture and toss until everything is glossy and coated.
•Dump this mix onto two rimmed baking sheets, spreading into a thin even layer so that the mixture will not steam and get mushy. More surface area means more crunchy goodness.
•Bake until deeply golden brown and crisp, about 45 minutes, occasionally removing the pans from the oven and stirring with a wooden spoon to redistribute and mix.
•Remove from the oven and allow to cool completely before storing in a sealed plastic bag or glass jar up to two weeks.
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