Can I just say that this granola is insane? Insane as in amazingly good, beyond words, but I'm going to try to describe it for you anyway. It's bursting with coconut goodness, it's a bit sweet yet salty, the granola is fluffy but crisp, and it's probably the best granola I've ever had, definitely the best one I've ever made. The components are all super simple and it doesn't sound all that special, but there's just something about coconut oil that brings this granola over the top. Do yourself a favor and make this granola.
The recipe is slightly adapted from Tracy of Shutterbean, so you know it's going to be good with all her granola making experience. This is a loose unclustered granola that really would be perfect in anything. Granola is just so easy to make and so much better when you can make it that there's just no reason to buy it. I've become just a bit obsessed with homemade granola these days and I'll continue to try other ones, but I'm sure that I will be dreaming of this one and coming back to it time and time again.
Coconut Maple Granola
Adapted from
Shutterbean
Makes about 6 cups
3 cups rolled oats, not quick-cooking
3/4 cup unsweetened flaked coconut
3/4 cup raw almonds, or mix in roasted almonds at the end
4 tbsp flaxseed meal
1/3 cup melted coconut oil
1/4 cup maple syrup
1/8 cup brown sugar, lightly packed
1/4 tsp fine salt
Preheat the oven to 350 deg F. In a large bowl, combine the oats, coconut, almonds, flaxseed meal, brown sugar, and salt.
Add in the melted coconut oil and maple syrup and stir well to combine. When everything has been mixed thoroughly, pour the mixture onto a lined baking sheet. Bake for 25-30 min, stirring every 10-15 min until the granola is lightly golden brown.
Let the granola cool completely before storing in an airtight container. It will last for up to several weeks at room temp.
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