This granola has such a wonderfully unique flavor! Oats, coconut, nuts, cinnamon, coconut oil, maple, vanilla and orange zest all in one crunchy bite. This granola is as simple as combining all ingredients together on a sheet pan and baking it in the oven. Your kitchen will smell like heaven, and your morning parfait will never be the same!
About this Granola
Unsweetened Coconut – Not only is coconut delicious, it’s full of healthy fats and protein along with great antioxidants. I love the chewy and crunchy texture it brings when baked. Most grocery stores will have Bob’s Red Mill Shredded Unsweetened Coconut. Alternatively, this is a great one as well. If you can’t find either, just make sure the one you get is shredded and unsweetened.
Nuts – Pecans and almonds give this granola a nice nuttiness and texture. I almost always have whole pecans and sliced almonds on hand, so I simply put them in the food processor and pulse until they are evenly chopped. You can use all almonds or all pecans or you can do a mixture of the two.
Old Fashioned Oats – Make sure you use Old Fashioned Rolled Oats for this recipe. If you need this be truly gluten-free, just make sure your oats are certified GF. Lots of oats are handled in plants that process wheat products. Bobs Red Mill makes great old fashioned rolled oats that are handled in their gluten free facility.
Cinnamon & Salt – Cinnamon is always great in granola. It has great health benefits, lowers blood sugar levels, reduces heart disease risk factors, reduces inflammation…..and it’s delicious! Salt enhances the flavor of the granola.
Coconut Oil – Coconut oil gives this granola and extra kick of coconut! You can substitute equal parts of Olive Oil if needed.
Pure Maple Syrup – I started using pure maple syrup more frequently in my cooking when I was introduced to the paleo diet. It’s a natural sweetener. What sets maple syrup apart from refined sugar is its antioxidants and minerals. You can’t beat the price and quality of Costco’s Organic Maple Syrup. H-E-B also has a great line of Organic Maple Syrup. If you don’t have maple, you can substitute it for equal amounts of honey.
Vanilla Extract – This liquid gold makes all baked goods delicious. To change it up, you can substitute almond extract for the vanilla extract.
Orange Zest – When you taste this granola there will be so many flavors that all go so well together. The orange zest gives a nice unique citrus flavor. It is not necessary but it is delicious!
Shelf Life- Store in an airtight container at room temperature for up to a month or freeze for up to three months.
If you like this granola, try out Brown Butter & Pecan Granola.
Hosting a fun brunch? Make yogurt parfaits your favorite yogurt, fresh berries and top with this granola. Also serve our Best Quiche Recipe or English Muffin Breakfast Casserole and our White Chocolate Almond Scones. Serve with Coffee and Mimosas and you’ve got yourself a Brunch!
Recipe
Coconutty Maple Granola
This Coconutty Maple Granola is so easy and so delicious. Top in on your favorite yogurt with fresh berries and you have your new favorite breakfast!
Ingredients
- 3 Cups Old Fashioned Oats
- 1 Cup Unsweetened Shredded Coconut
- 1 Cup Finely Chopped Pecans or Sliced Almonds
- 1 tsp. Cinnamon
- 1/2 tsp. Kosher Salt
- 1/2 Cup Coconut Oil, melted
- 1/2 Cup Pure Maple Syrup
- Zest of 1 Orange
- 2 tsp. Vanilla Extract
Directions
- Step 1 Preheat oven to 275F and line a large sheet pan with parchment paper.
- Step 2 In a large bowl, combine oats, coconut, nuts, cinnamon and salt. Set aside.
- Step 3 In a small bowl, combine olive oil, maple syrup, orange zest and vanilla. Pour the.wet ingredients into the dry ingredients and stir until fully combined.
- Step 4 Evenly spread the granola on the parchment lined sheet pan and bake for 1 hour- 1 hour and 10 minutes, carefully stirring halfway through bake time. You will know its ready once it is golden brown and slightly crunchy. The granola will crisp once it cools. Once completely cooled, place in an air tight container and store room temperature or in the fridge.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
