A few years ago I was home sick from work with the flu. In my misery, I experienced a brief moment of hope where I emerged from a mountain of covers and kleenex to attempt to boost my spirits in the kitchen. I knew the one thing that would make me feel better was granola. I’ve always loved its heartiness and vibrant, sweet scent when it’s baking. I love that it has 16 times more protein than box cereal so you can enjoy a bit less and feel satisfied a bit more. And I love that it lends itself perfectly to yogurt parfaits.
So I mustered the energy to scuttle downstairs to our 1950s-style kitchen on the sunny, chilly winter day that it was and baked up a batch. This is a variation of that original recipe, which I still make today. Bundled in my blankets fashioned as an oversized dress and my furry slippers that many concerned friends have since convinced me to throw away, I stood there in the kitchen with sunlight streaming through the windows and sweet granola scent filling the air. Still groggy from my meds, I managed to have the thought, “Wouldn’t it be nice if I could just stay home and bake granola for people all day?” While that dream hasn’t been completely fulfilled, I am getting closer with my role on Minimalist Baker. So thanks for tagging along and following what we do. You guys are pretty stinking awesome.
I love that I get to play with ingredients in recipes like this one. It’s like I get to be a mad scientist in a sense, but with a pyrex and spatula instead of flask and tongs. To this batch I added pecans, cocoa powder and subbed coconut oil for canola. I was super pleased with the result as it came out smelling like coconut heaven, was just sweet enough, and basically consisted of half nuts half oats – yum.
By the time you read this post this granola is likely gone (#momentofsilence). But it was excellent while it lasted, and you can trust that I’ll be back in the kitchen dreaming up another batch soon – sick day or not.
Nut-and-Honey Coconut Granola
- 3 cups rolled oats (gluten-free for GF eaters)
- 1/2 cup unsweetened coconut flake
- 1 cup almonds
- 1 cup pecans
- 1/4 cup craisins (or other dried fruit)
- 3 Tbsp sugar
- 1/4 tsp salt
- 1/2 Tbsp ground cinnamon
- 1 Tbsp cocoa powder (optional)
- 1/4 cup extra virgin coconut oil*
- 1/2 scant cup honey (sub maple syrup or agave for vegan)
- 1 tsp vanilla extract
Preheat oven to 340 degrees F (171 C).
Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, and nuts together in a large bowl.
In a small saucepan over medium low heat, warm the coconut oil, honey and vanilla extract and pour over the dry ingredients and mix well.
Spread the mixture evenly onto a baking sheet (may take two batches- or more if increasing batch size) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
Add the craisins to the baking sheet in the last few minutes of cooking, so they don't get hard.
Once the granola is visibly browned (about 23 minutes for me), remove from the oven and scoop into a bowl to let it cool. Place in a container that has an air-tight seal and it should keep for a few weeks.
*If you'd rather use canola or another oil, that's fine. Just adjust your cooking time as needed (you're going for the deep golden brown color).
*This granola is very customizable. Feel free to omit or add any addition spices or components.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 12 half-cup servings)
- Calories: 301
- Fat: 18g
- Saturated fat: 6g
- Sodium: 53mg
- Carbohydrates: 31g
- Fiber: 4.3g
- Sugar: 14g
- Protein: 6g