Coconut Crunch Granola

I've made a bunch of granola recipes. There's Autumn Spice Granola with the warmth of cinnamon, ginger, and nutmeg. Low-Fat Granola when you're on a health kick and No-Stir Granola when you're feeling lazy. Tropical Almond Granola is perfect when you're ready for a Hawaiian vacation but you're firmly rooted on the mainland.

But this Coconut Crunch Granola, you guys? This one is my new fav.

It's extra rich with layers of coconut flavor from unsweetened coconut and coconut oil. And somehow the vanilla extract makes everything taste more coconut-y. Oats, almonds, hemp seeds, chia seeds, and ground flax keep you full until lunchtime. And maple syrup lends a subtle sweetness that will make even your pickiest eaters happy.

Next time you're looking to mix up your breakfast routine or add a new snack to the mix, give Coconut Crunch Granola a try!

Let's get cooking!
Erin

Coconut Crunch Granola

5 cups old fashioned oats
1 cup unsweetened coconut
1 cup slivered almonds
1/2 cup chia seeds
1/2 cup ground flax seeds
1/4 cup hemp seeds
1/2 cup coconut oil, melted
1/2 cup maple syrup (I'm talking pure maple syrup here, not pancake syrup.)
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 325 degrees.

In a large bowl combine oats, coconut, almonds, chia seeds, flax, and hemp seeds. In a separate small bowl combine coconut oil, maple syrup, vanilla, salt, and cinnamon. Pour the liquid ingredients into the dry ingredients and stir until everything is evenly coated.

Pour the granola onto two very large rimmed baking sheets. (Two half sheet pans would work well.) Bake for 40-45 minutes, stirring thoroughly a couple times, until granola is fragrant and toasted to a golden brown. Allow to cool to room temperature. Granola keeps well in a sealed container for a couple weeks.

No-Stir Granola

You guys. I can't stop eating this granola. It's becoming a problem. I sneak a handful while I'm making breakfast (usually yogurt...with granola), and another as I make my PB&J for lunch. When the mid-afternoon munchies hit, you bet I'm back in the granola jar. Then maybe another scoop before dinner. And after dinner. And, while I'm at it, before bed, too.

I think I have a granola problem. But, really, is that a bad thing?

No-Stir Granola
Adapted from The Frugal Girl

1/3 cup pure maple syrup
1/4 cup light brown sugar
4 teaspoons vanilla
1/2 teaspoon salt
1/3 cup vegetable oil
3 cups old fashioned oats
3/4 cup slivered almonds
3/4 cup chopped pecans
1 1/2 cups dried cranberries (optional)

Preheat oven to 325 degrees. Grease a large, rimmed baking sheet with cooking spray and set aside.

In a large bowl mix together maple syrup, brown sugar, vanilla, salt, and vegetable oil. Stir in oats, almonds, and pecans until everything is evenly coated. Press mixture into prepared baking sheet. Bake for 25-35 minutes, until granola is golden brown and smells toasted. (Start checking around the 25 minute mark to make sure it didn't burn.) Allow granola to cool on the baking sheet for 1 hour. Break into clusters and stir in dried cranberries, if using. Store in an airtight container for up to 1 month.

Serve over yogurt, topped with milk, or sprinkled on a banana hot fudge sundae.

Autumn Spice Granola

Ok, interweb, it's time for a true confession: I'm a stay-at-home mom, and sometimes I get bored.

I love my kid. I mean, he's adorable and wonderful and sweet and precocious, blah, blah, blah. But the only word he says is "hot", and sometimes I'm looking for more stimulating conversation. In order to get my kicks, I go to the grocery store. Danny loves riding in the cart; all the clerks and the guys at the meat counter smile at him, and the grandmas picking their produce stop and admire his chubby cheeks. He couldn't be happier with all the attention. Meanwhile, I get out of the house, enjoy exhilarating adult conversation about potato salad with the deli people, and fill my fridge at the same time.

Last week was gray and cold and rainy. I came up with a stellar (if I do say so myself) SAHM plan to occupy my kid: Bake granola. It was the perfect excuse to go to the special grocery store with the bulk bins to buy interesting things to put in the granola. That alone would kill at least an hour before nap time. But in addition, he could stir it all together. Best part? I'd have a delicious treat on hand for easy morning meals. Genius.

A few notes:

1. If you're not a stay-at-home parent looking for time to kill at the market, you can absolutely use what you have in your cupboards to make this granola. Fresh out of pepitas? Use almonds or extra pecans. Don't have flax seeds or chia seeds? Skip 'em. Prefer raisins to dates? By all means, make a substitution.
2. If you are a stay-at-home parent and let your toddler stir everything together, he will eschew the spoon to "stir" with his booger-covered hands. Then he will put his sticky, granola-crusted hands in his mouth. He will like the maple syrup and repeat this several times, adding spittle to the boogers in the granola. Ensure yourself that a stint in the oven will bake off any grossness, but use this as the perfect excuse not to share your granola with anyone. 

Happy baking!

Autumn Spice Granola
Adapted from this granola recipe

2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/3 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch ground cloves
Pinch salt
4 cups old-fashioned oats
1/2 cup chopped pecans
1/2 cup raw pepitas (pumpkin seeds)
1/4 cup ground flax seeds
1/4 cup chia seeds
1/2 cup chopped dates
1/2 cup dried cranberries
1/4 cup roasted coconut chips

Preheat oven to 325 degrees. Line two large rimmed baking sheets with parchment and set aside.

In a large bowl, combine oil, vanilla, syrup, cinnamon, ginger, nutmeg, cloves, and salt. Stir in oats, pecans, pepitas, flax seeds, and chia seeds. Evenly spread the granola onto the prepared baking sheets. Bake for 25 minutes, stirring two times to make sure the granola bakes evenly. Remove from the oven and allow to cool.

Once cooled, stir in dates, cranberries, and coconut chips. Store in an airtight container.

Tropical Almond Granola with Chia Seeds

I'm a total creature of habit, which leads to serious food ruts.

All winter and spring, I ate oatmeal for breakfast everyday. As the weather warmed up, I transitioned to yogurt and a granola bar. Sometimes I got wild and stirred extra fruit into my yogurt. (I hear you all hollering in unison, "Don't get too crazy now, Erin!" Don't you worry. I'll hold myself back.)

Surprisingly, I got a little bored with my meal routine. So I made granola to stir into my yogurt. Because adding granola to yogurt is so much different than having a granola bar on the side with your yogurt.

I guess I'm not such a wild child after all. Sigh.

Tropical Almond Granola with Chia Seeds
Adapted from this Low-Fat Granola recipe

2 tablespoons vegetable oil
1/3 cup agave*
Pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups old-fashioned oats
3/4 cup sliced almonds**
1/4 cup chia seeds (optional)
1/2 cup chopped dried mangos
1/2 cup dried cranberries
1/2 cup roasted coconut chips***

Preheat the oven to 325 degrees. In a large bowl, stir together oil, agave, salt, vanilla extract, and almond extract. Add oats and stir until everything is evenly coated.

Spread the oats on a very large baking sheet so they are in a thin layer. (If you don't have a very large baking sheet, use two or three smaller ones.) Bake for 10 minutes.

Stir almonds and chia seeds into the oat mixture. Bake for an additional 10-15 minutes until granola is golden, crisp, and toasty smelling, stirring 2-3 times to make sure it bakes evenly. Remove from the oven and allow to cool.

Once granola is cooled, stir in dried mangos, dried cranberries, and coconut chips. Store in an airtight container for up to four weeks.

*Don't have agave? No worries. Just substitute maple syrup or honey.
**I would wager that macadamia nuts would be fan-flippin'-tastic in this granola. I almost used them, but they were way more expensive than almonds. If you're in the mood for a splurge, give macadamia nuts a try.
***I bought roasted coconut chips at Trader Joe's. They were delish! If you don't have roasted coconut chips, you could substitute regular shredded coconut. Just stir it in for the last 5-10 minutes of baking so it doesn't burn. (This is no paid advertisement for Trader Joe's. Just an opinion on a product I thought I'd try because it was a really hot day and Danny and I needed an indoor errand to do, and Trader Joe's seemed like just the ticket.)
****I'm sorry for all of the asterisks in this recipe. If you've made it this far into the footnotes, congratulations. You get blog bonus points. You can redeem them for...uhhh...well, nothing. But thanks for reading!

Low-Fat Granola

Random thoughts about granola:

1. I like to think of granola as a choose your own adventure. Don't like maple syrup? Use honey! Allergic to pecans? Double the almonds! Can't stand dates? Leave 'em out! Please feel free to make this granola your own. 
2. Granola is simple to make, but all the stirring makes it kind of putsy. So I always make big batch. Then I have a million servings of granola to eat. A good problem, but it requires some creativity because...
3. What do you do with granola? Here are my ideas: eat it straight up, make a parfait with yogurt and fruit, sprinkle it on oatmeal, add it to your favorite cereal, use it as an ice cream topping. And then I get stuck and hope I've eaten all the granola by then. If you have any favorite uses for granola, please share them in the comments section. It will be much appreciated by us all. 

Low-Fat Granola
Adapted from EzraPoundCake.com

2 tablespoons canola oil
1/3 cup real maple syrup (Don't use the fake stuff here.)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups old-fashioned oats
1/4 cup wheat bran
1/2 cup sliced almonds
1/2 cup chopped pecans
1/2 cup chopped dates
1/4 cup dried cranberries
1/4 cup raisins

Preheat oven to 325 degrees. In a small saucepan over medium heat, combine canola oil and maple syrup. Stir frequently and turn off the heat when the mixture begins to bubble. Stir in vanilla extract and almond extract.

Meanwhile, combine oats and wheat bran in a large bowl. Pour the maple syrup mixture over top and stir until everything is evenly coated.

Spread the granola into a thin layer on a very large, rimmed baking sheet (or 2-3 small baking sheets if you're like me and don't have a very large one.) Bake for 10 minutes.

Add the almonds and pecans and stir the mixture well. Continue to bake the granola for 15 minutes, stirring every 5 minutes. The granola should be golden and crisp. Remove from the oven and set aside to cool.

Once granola has cooled, stir in chopped dates, dried cranberries, and raisins. Store granola in an airtight container for up to four weeks.