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Crunchy Chunky Coconut Granola

March 2, 2018 Leave a Comment

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Crunchy Chunky Coconut Granola | chefshiv.com

Any real health nut makes their own granola, obviously, but it surprisingly took me a while to get around to it. I was totally sold after the first time, though — it’s about as low effort as baking gets, it tastes so much fresher (since it is…), and you can easily experiment with different ingredients. My favorite combo right now is big flakes of coconut, pecans, pumpkin seeds, maple syrup and coconut oil.

Crunchy Chunky Coconut Granola | chefshiv.com
Crunchy Chunky Coconut Granola | chefshiv.com

The key to great granola for me is getting some solid crunch and CHUNKS, which are probably more elegantly referred to as ‘clusters.’ Either way, I need to be able to reach into the bag and grab a handful without leaving a pile of crumbs in my wake, and that’s actually not as easy as it sounds.

But after some pretty serious research and experimentation, I discovered that the (multi-part) strategy is to give it a nice long bake at a low temperature, resist the urge to stir it, and let it cool all the way. That last step is actually the hardest part — the toasty maple-coconut-y smell will really start to lure you over, but it’s worth the wait!

Crunchy Chunky Coconut Granola | chefshiv.com

Why I love Coconut Oil

If you haven’t given in to the coconut oil trend yet, here’s the main reason why it’s good for you: it’s full of a type of saturated fat called medium-chain triglycerides (MCTs), vs. long-chain fatty acids, which is the other kind that we get from food. Before I try to pretend that I understand the science behind it, the simple explanation is that MCTs are digested more easily, allowing them to be converted into quick energy for our bodies and brains. I’ve also recently gotten on board with MCT oil, but I’ll save that post for another day.

Look for unrefined or virgin coconut oil, which has all of the nutritional benefits we’re looking for because it’s unprocessed. Btw, it’s great for dry skin, too (and hair but I haven’t tried that yet).

The crunchy, chunky, naturally sweetened, homemade granola you’ve all been waiting for (even if you didn’t know it)…

Crunchy Chunky Coconut Granola | chefshiv.com
Crunchy Chunky Coconut Granola | chefshiv.com

Crunchy Chunky Coconut Granola

A long, low-temperature bake gives this coconut maple granola the perfect crunchy clusters. Enjoy as a yogurt or smoothie topping, with milk, or straight out of the bag. 
Print Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Breakfast
Servings 8

Ingredients
  

  • 4 cups old-fashioned rolled oats (I like Bob's Red Mill Organic)
  • 1 cup raw pepitas/pumpkin seeds
  • 1 cup raw pecan halves/pieces (or other nuts of choice!)
  • 1 1/2 cups unsweetened coconut flakes/chips (usually in the baking section)
  • 1 tsp sea salt* or pink Himalayan salt
  • 1-2 tsp cinnamon (I love cinnamon so I use 2 tsp)
  • 1/2 cup hemp seeds (optional)
  • 2-3 tbsp unrefined coconut sugar (optional)**
  • 2/3 cup melted unrefined (virgin) coconut oil or olive oil***
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract

Instructions
 

  • Preheat the oven to 250 F. Line a 13 x 18" cookie sheet with parchment paper.
  • In a large bowl, mix all of the dry ingredients. Slowly stir in the melted oil, evenly coating everything, and then do the same with the maple syrup and vanilla extract.
  • Spread onto the cookie sheet, using a spatula or large spoon to press it down into an even layer. Bake at 250 F for 75-90 mins, depending on how toasted you want it, rotating the sheet halfway through but don’t stir it! Let the granola cool in the pan, ideally on a cooling rack, for at least two hours (for optimal crunchy clusters). I usually just shut the oven off and let it cool inside overnight. Once completely cool, break it up into pieces and enjoy! 
  • Storage: I keep mine in a plastic Ziploc in the freezer and eat it straight from there, but it will also stay fresh at room temperature in an airtight container or bag for about two weeks.

Notes

*I use fine sea salt for everything instead of regular table salt (a.k.a. Morton's) because it's less processed and doesn't have the added anti-caking agents; if you're using regular, reduce the amount by half or so. I also use freshly ground pink Himalayan salt when I'm feeling fancy.
 
**I like it just a touch sweet from the maple, but feel free to add some sugar if you want it to be sweeter.
 
***Olive oil gives the granola a nice slightly savory taste - I like it both ways or even half and half. If your coconut oil is solid, scoop roughly 2/3 cup into a glass measuring cup and microwave until melted. Adjust the amount if needed.
 
Definitely recommend adding hemp seeds for the protein and other benefits - see my post on Super Seeds.
 
Loosely adapted from Olive Oil and Maple Granola on Food52.

Filed Under: Breakfast Tagged With: coconut, coconut oil, make ahead, oats, snack, super seeds, vegan

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