Every few months I make a new flavor of granola and promptly declare it my new favorite – so is it ok that I tell you this is my all time favorite granola? Don’t be surprised though if I’m telling you the same thing again a few months time! I have a good feeling this one will truly last the test of time, mostly because a light cinnamon maple flavor goes with pretty much everything.
Something magical happens to the coconut in this granola, as it bakes the maple syrup causes it to caramelize into a caramel coconut ‘chip’ of sorts. I’m so captivated by the coconut in this granola that I just know I’m going to be doing something with caramelized coconut in my future, (I’m thinking the ultimate trail mix for this coming hiking season)!
Not only does this granola go great with everything, it’s also the easiest one I’ve ever made!
Simply combine all the ingredients in a large bowl, and mix to thoroughly combine. Next spread it evenly on a lined baking sheet, and bake until golden.
Tip: I’ve learned for the crunchiest granola, to leave it in the oven after it’s turned off. The granola gets significantly crispier as it slow dries in the cooling oven. Once I started adding this step to my granola making, I’ve never had a batch go stale or soften over time.
So far my favorite thing to do with this granola is layering it together with greek yogurt and raspberry sauce, but I think it will find it’s way into all sorts of future recipes!
For more granola inspiration:Print
- 3 cups big flake coconut, unsweetened
- 1 cup fine shred coconut, unsweetened
- 1 cup chopped walnuts, raw
- 1 cup chopped pecans, raw
- 1 cup pumpkin seeds, raw
- 1 Teaspoon sea salt
- 1 1/2 Teaspoons cinnamon, Vietnamese cinnamon for best flavor
- 1 Tablespoon vanilla extract
- 2 Tablespoons avocado oil
- 1/3–1/2 cup maple syrup, Grade B for deepest maple flavor
- Preheat the oven to 300ºF, and line a baking sheet with parchment paper.
- Mix together all the ingredients in a large mixing bowl.
- Evenly spread the mixture over the parchment lined baking sheet.
- Bake for 20 minutes, stirring once at the halfway point.
- After 20 minutes, turn the oven off and open the oven door to stir the granola one last time. Opening the oven door helps the oven cool off a bit so the granola doesn’t overcook.
- After the last stirring close the oven door, and let the granola cool down with the oven for 1 hour (this makes the granola ultra crispy).
- Take the granola out of the oven and let it cool fully before transferring it to an airtight container.
- This granola keeps for 2-3 weeks at room temperature.