Summary: Admittedly, I’m a granola fanatic. But I am also pretty picky about the granola I like. I don’t like a lot of dried fruits or excessive nuts. I like my granola sweet but not too sweet. You get the picture. Recently a friend shared an amazing granola recipe with me. In this post I share a slightly-improved version of it with you.
Here in Hawaii granola is a staple in Acai bowls, so I’ve been on the look out for an excellent granola that pairs well with berries. Whole Foods recently opened near our apartment in Honolulu, spurring me to spend inordinate amounts of money on tiny bags of granola, so I’ve also started to want to make my own granola instead of feeling robbed each time I buy a bag.
A couple months ago when we were visiting a friend, she shared an incredibly delicious and easy granola recipe that has absolutely rocked my world. I’ve altered it slightly and am sharing my updated version below so you can make it at home. This makes enough granola to feed my family for about a week.
In a large bowl combine:
- 3 cups of rolled oats
- 1 1/2 cup of unsweetened coconut flakes
- 1 cup of chopped pecans
In a glass measuring cup put:
- 2/3 cup maple syrup
- 5 TBS of coconut oil
- 1 TBS of coconut sugar
- 1/2 tsp sea salt
Then microwave this for 30 seconds or so (until the coconut oil is melted).
Add 2 tsp vanilla extract to the mixture.
Wisk all these ingredients together until they no longer separate.
Add this to the bowl of dry ingredients and mix.
Cover a large baking pan with parchment paper, spread the granola across the pan and cook for about 20 mins at 350 degrees, until the granola is toasted. If it’s not fully toasted, you can stir it up a little and put it in the oven for a few more minutes. After it’s done cooking, let it sit in the pan until it’s cool (without mixing) so that it forms clumps.
Enjoy!
