Chunky Coconut Granola
Like I said a few weeks ago, coconut is the name of the game in our house right now! And this Chunky Coconut Granola really hits the (coconut) spot.
The secret to this granola is not stirring it while it bakes. It allows all of the ingredients to stick together and once it cools, you break it into delicious chunks.
Perfect clusters of oats stuck together, punctuated with crunchy coconut flakes, dried blueberries and toasted nuts make this granola oh-so-wonderful.
You can really experiment with different mix-ins and make it your own.
Sub the dried blueberries for dried cranberries, mango or pineapple. Swap the almonds and pecans for your favorite combination of nuts. I added chia seeds, but you could omit if you don’t have them on hand. Flaxseeds would probably be a nice addition, too.
Top a bowl of yogurt and fresh fruit with a healthy handful, or enjoy this granola plain with some milk. You can’t go wrong.
This makes for the perfect afternoon snack, too – I like to keep granola in a small mason jar in my desk to munch on. This homemade granola is naturally sweetened, packed full of protein and keeps you full with hearty, healthy ingredients that will give you an extra burst of energy for your day.
Chunky Coconut Granola
- Total Time: 45 minutes
- YIELDS 3 1/2 - 4 cups
- 1 1/2 cups - 2 cups gluten-free rolled oats
- 1/2 cup unsweetened coconut flakes
- 2 Tablespoons chia seeds
- 1/2 cup raw almonds, roughly chopped
- 1/2 cup raw pecan or walnut halves
- 1 Tablespoon coconut sugar
- 1/4 teaspoon sea salt
- 3 Tablespoons coconut oil
- 1/3 cup maple syrup or agave nectar
- 1 teaspoon pure vanilla extract
- 1/4 cup dried fruit of choice (blueberries, cherries, raisins, apricots, pineapple, etc.)
- Preheat your oven to 325 degrees.
- In a large bowl, mix the oats, coconut, chia seeds, almonds, pecans/walnuts, coconut sugar and sea salt until combined.
- In a small saucepan, add the coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until they are completely combined.
- Add the vanilla extract and whisk to combine.
- Immediately pour the wet mixture over the dry ingredients and stir to combine until every delicious nugget of oats and nuts are coated.
- Spread the mixture in an even layer on a large rimmed baking sheet.
- Bake for 20 minutes, then rotate the pan to ensure everything is crisping up and baking evenly. (Don’t stir! The beautiful secret to keeping the granola so chunky, is that you don’t stir the mixture throughout the baking process. And you let it sit until it cools before breaking into chunks.)
- Bake for another 5-7 minutes, watching carefully so it doesn’t burn. Once the granola has a golden brown tint and is making your house smell fabulous, it’s done.
- Remove the granola from the oven and sprinkle any dried fruits you want to add, such as dried blueberries.
- Let the granola cool completely then break apart into large chunks.
- Store in a sealed mason jar, container or plastic bag at room temperature for two weeks, or in the freezer for up to one month.
*If you make a double batch, be sure to use two separate baking sheets or bake separately. The granola needs to be in a thin layer on the baking sheet to crisp up properly.
Recipe adapted ever so slightly from Minimalist Baker.