maple coconut granola
Before I get to this recipe I wanted to thank you all for your sweet comments about my feature in Self Magazine. I am still totally excited and completely in shock. We haven’t had time to properly celebrate yet, (farm duties come first) however, Taylor and I plan on going out for champagne later this week. Until then, we will continue to do what we do best. Dig in the dirt!
As most of you know, breakfast is something we usually slurp down with a straw (we are too lazy to “chew” first thing in the morning!) However, a couple of farmers can only take so many smoothies. Last night I whipped up a batch of my favorite granola and I couldn’t hardly wait to jump out of bed this morning and devour a bowl of this up.
Coffee, granola, and fresh local berries are the best way to start the day. I’m sure smoothies will be on the menu soon, but for now I highly recommend eating this granola with fresh berries and a chopped up banana. This was the perfect fuel to get us through our morning harvest.
When I make homemade granola I turn my oven to a low temperature and bake for a few hours. I’ve been told that the low slow cooking is better for the valuable oils in the nuts and grains. I have also found that when I make my granola the night before it is perfect the next morning. I usually turn the oven off when the granola is technically done cooking and leave it in the oven overnight. It has turned out beautifully every time. Pour some coffee and dig in!
maple coconut granola
Prep Time: 5 mins. Cook Time: 4 hours Serves: 6-8 servings
- 4 1/2 cups old-fashioned rolled oats
- 1/2 cup chopped raw almonds
- 1/2 cup chopped raw pecans
- 1/2 cup ground flax seeds
- 1/2 cup sunflower seeds
- 1 cup unsweetened shredded coconut
- 1/2 cup pure maple syrup
- 1/2 cup extra virgin olive oil
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup raisins
Preparation
- Preheat oven to 225 degrees.
- In a large bowl mix together all the dry ingredients. Whisk in the maple syrup, oil, salt and cinnamon until well blended. Pour over the dry ingredients and mix until all is evenly coated.
- Spread mixture evenly over a baking sheet (or two!) and bake at 225 for 3 hours. Stir mixture, add raisins and return to the oven for 1 more hour. Turn oven off and and leave granola in the oven overnight or store in an airtight container.
- Enjoy with almond milk, fresh berries, and strong black coffee
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary.
I can’t think of a better way to start the day!
Fall weather always has me craving granola. This looks perfect!!
Oh man, all this time, I’ve been baking granola at a super high temperature for a short amount of time! I feel like I just learned a valuable piece of information! The granola looks like it turned out great and I’ll definitely be trying it!
I will have to try the low-and-slow method for granola, as long as leaving it in the oven to cool, which I’ve heard is great for getting big chunks! Love all your add-ins – this looks perfect!
*as well as
I’ve been following your blog for about a year now (I live in SW OR) but have never posted until today because…I made the same exact granola recipe (substitute pumpkin seeds for pecans) last night and ate it for breakfast too! It was so delicious and just such a strange coincidence. Thanks for posting so many delicious recipes!
Gorgeous!!! I want some! I really do need to make granola again. I’ve been avoiding my oven all summer. I”ve been eating lots of yogurt, smoothies and farm fresh eggs (don’t worry, I do cook those) but granola does sound delicious.
This is going to be in my breakfast rotation for the new school year. Of course, I’m not giving up on your smoothies. I saw your “Self” posting yesterday but did not have the magazine yet. I went to get my hair cut, and there it was in the waiting area. So. I’m glad my stylist was running a few moments behind. I will get my own copy though. It wouldn’t be right to cut out recipes from their magazine. Bravo!
Woooohooooo!! Congrats on the feature!! And yes DEFINITELY have a glass of champagne to celebrate! You deserve it chica!
Low and slow for granola, eh? Who knew?!
I just found your website and it’s beautiful. Thank you for taking the time to not only make an informative site but a really pretty one as well! Your granola recipe looks yummy. I am curious to know the reason for the olive oil. I have a recipe I often makes that uses a little oil but also uses apple sauce. Which I often substitute for oil in many recipes. Do you think it would work in this case or are there some added health benefits I should be considering with the oil? Thanks!
Thank you Leigh! this granola recipe really is my favorite recipe. The coffee shop I frequent around here makes an olive oil granola and I absolutely love it! I think the flavor of the olive oil goes really well with granola (sounds strange but it’s true!) you could try subbing a coconut oil or even you apple sauce (although I am not sure how that would turn out) The biggest difference between this granola and a lot of other granola recipes is the low and slow cooking time. It takes longer but the flavor and crunch is amazing! Let me know how it turns out Leigh!