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Crunchy Coconut Granola

Instead of packaged cereals that can be filled with preservatives and other unknown ingredients, bake a batch of homemade crunchy granola over the weekend and use it all week. Great on its own or as a topping for a fruit and yogurt parfait.

What You’ll Need

• ½ cup coconut oil
• 1 TBSP olive oil
• ⅔ cup pure maple syrup
• ⅔ cup light brown sugar
• ⅔ cup almond milk
• 1 ½ tsps salt
• 2 tsp vanilla extract
• 5 cups old-fashioned rolled oats
• 1 cup sweetened or unsweetened coconut flakes
• 1 tsp cinnamon
• ¾ - 1 cup sliced almonds (to taste)
• ½ cup raw pumpkin seeds or sunflower seeds (optional)

Simple Instructions

1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper (wax paper will work as well).

2. In a food processor (or blender), grind 1 ¼ cups of the oats and ¼ cup of the coconut into a flour. Put in a large bowl and stir in remaining oats and coconut, spices, nuts and seeds. 

3. In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, almond milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly. If you prefer a less sweet granola, use a smaller amount of brown sugar.

4. Pour maple syrup mixture over the dry mixture and stir to combine. Let sit 10 minutes.

5. Using your hands, drop oat mixture onto prepared baking sheets in a single layer, and pinch together into small clusters with your fingers.

6. Bake 20-30 minutes, stirring the mixture every 10-15 minutes. Remove the granola when it’s golden brown all over and starting to crisp. It will continue to crisp up after as it cools so do not over bake. Let cool. Store in an airtight container at room temperature for up to 1 month.

Adapted from Coconut Almond Cluster Granola Recipe by Melissa Clark

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