Coconut Maple Granola.

Historically granola has been a "throw it all in there" sort of recipe. And while I have made granola that fit that style in the past, I found I enjoy a cleaner tasting granola, with defined flavor rather than a melody of flavor. And now this Coconut Maple Granola just might be my favorite so far!

Even a semi-stocked pantry can produce delicious food.

I have a bit of a reduced pantry at the moment. While we have settled into our little apartment now that all the water damages have been repaired, I haven't had the time to make a large grocery run. Including a trip to Costco. For the most part I stock up on essentials when I go to Costco and try to stay away from all the other items that are calling out loudly. Because I am not immune to wanting what is new...and I won't kid myself. No matter how old I get or how many sets of dishes I already have, I will always want the pretty new pattern on display...

Yep, it's oats everyday...

So it won't surprise you to hear me say that my supplies were a bit low when I started out to make a second batch of granola to fill my cereal cannisters. I like to have at least three granola flavors to choose from because, I eat oats in some form every day for breakfast. When we started our winter travels I had four filled cereal cannisters, and for the last few months we were away, I was down to cooked oats every day. And while I love cooked oats as much as the next person, variety is the spice of life!

Coconut is now a favorite flavor for breakfast granola.

When I took stock of my pantry granola making ingredients, I had three major players, oats, coconut and real maple syrup, along with pumpkin seeds. Now I am going to be real honest and say, I did not expect such a delicious granola to come out of those four ingredients, but OMG, I love this clean tasting, coconut-y bowl of granola! When I pulled the pan of baked Coconut Maple Granola from the oven I couldn't stop snacking on the golden chunks. And then I asked hubby to see what he thought about the new flavor, he couldn't stop snacking either. The next day, we both had bowls of this delicious new flavor offering for breakfast...come and take a look!

Some additional thoughts on this recipe:

If you enjoy a darker toasted granola, turn the oven off, return the pan of baked granola to the oven, and let rest in the hot oven for an additional 10 minutes. 

As with all naturally sweetened granola recipes, you will want to stir the finished granola every 5 minutes for 10 to 15 minutes to avoid sticking together as one large granola bar!

Ingredients needed for this recipe:

• rolled oats
• large flaked coconut
• real maple syrup
• vanilla
• coconut oil
• salt
• pumpkin seeds
• pan spray for baking

You will also need the following:

• measuring cups 
• measuring spoons
• large mixing bowl
• silicone spatula
• large baking pan
• small sauce pan

Now we are ready to begin!

Coconut Maple Granola

by the seat of my pants!

350-degree oven

5 cups rolled oats

3-4 c large coconut flakes

1 c pumpkin seeds

1 1/2 c real Maple Syrup  

1/2 t salt

2 t vanilla

1/2 c coconut oil

Combine the oats, coconut, pumpkin seeds and the salt in a large mixing bowl. Melt the coconut oil, using a small sauce pan,  stir in the maple syrup and vanilla. Pour over the dry ingredients and mix thoroughly. 

Prepare a large baking pan with pan spray, spread the wet granola mixture in the pan, bake for 20 minutes, stirring the outside edges to the center and pushing the center to the outside edges. 

Bake for 15 minutes, stir again. Bake 5-10 minutes more. Remove from the oven, and let cool for 10 minutes, stirring every 5 minute. 

Storage options for Coconut Maple Granola. Store in any container with a tight fitting lid at room temperature for up to three months. You may also store the granola in the freezer for longer periods of time. 

UPDATE:  For your convenience, a "copy and paste" version of Coconut Maple Granola has been included below. 

You may also enjoy: 

Blueberry Breakfast Cheesecake. 

#wholefoodingredients

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This recipe featured at: 

Scratch Made Food! & DIY Homemade Household featured at Pieced Pastimes Link-up and Blog Hop. 

Scratch Made Food! & DIY Homemade Household featured at Sunday Sunshine Link-up and Blog Hop.

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Printable "copy and paste" version:

Coconut Maple Granola

by the seat of my pants!

350-degree oven

5 cups rolled oats

3-4 c large coconut flakes

1 c pumpkin seeds

1 1/2 c real Maple Syrup  

1/2 t salt

2 t vanilla

1/2 c coconut oil

Combine the oats, coconut, pumpkin seeds and the salt in a large mixing bowl. Melt the coconut oil, using a small sauce pan,  stir in the maple syrup and vanilla. Pour over the dry ingredients and mix thoroughly. 

Prepare a large baking pan with pan spray, spread the wet granola mixture in the pan, bake for 20 minutes, stirring the outside edges to the center and pushing the center to the outside edges. 

Bake for 15 minutes, stir again. Bake 5-10 minutes more. Remove from the oven, and let cool for 10 minutes, stirring every 5 minute. 

Storage options for Coconut Maple Granola. Store in any container with a tight fitting lid at room temperature for up to three months. You may also store the granola in the freezer for longer periods of time. 

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