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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.