My breakfast yogurt bowl game is going strong all because of my new favorite granola recipe.
While Trader Joe’s does sell two of my favorite granolas on the market, I’ve been wanting to get back to making my own for a while now. Yogurt bowls with plain Greek yogurt, tons of berries and bananas and granola have become a breakfast staple in our house to the point when at our peak last summer, the three of us were going through five containers of TJ’s Greek yogurt a week. EEK!
I made granola for the first time about seven years ago when I really started to really amp up my cooking and baking at home and trying to make things that I would normally buy at the store. I immediately loved how simple making granola was and how adaptable it can be to different tastes.
The pecans can certainly be switched out for walnuts or almonds and the raisins can be substituted with another dried fruit of your choice. For texture purposes, I would chop any dried fruit larger than a raisin or dried cranberry into smaller pieces.
I’m generally not a fan of coconut flavored things and I’m especially not a fan of dried, shaved coconut (bleh), but I do like coconut oil and coconut milk. Coconut oil is where the “coconut” in the recipe name comes from, and I love how it brings so much extra flavor to the granola. If you are totally nuts for coconuts (see what I did there????), you can certainly add in some shredded coconut to this recipe.
Granola is a blank canvas in terms of adding your own flavors, so go for it!
I hope this amps up your breakfast game like it has mine!
Super Easy Coconut Maple Granola
A super easy recipe for the most delicious homemade coconut maple granola.
- 3 cups old fashioned rolled oats
- 1 1/4 cups raw pecans, roughly chopped
- 1 teaspoon cinnamon
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/4 cup brown sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon salt
- 2 tablespoons flaxseed meal
- 2/3 cup raisins
Preheat your oven to 250F.
In a large bowl, combine the oats, pecans and cinnamon and stir until ingredients are evenly distributed. Set aside.
In a medium bowl, combine the syrup, coconut oil, brown sugar, vanilla bean paste and salt. Stir until well combined and sugar has dissolved.
Pour the syrup mix into the bowl with the oats and stir until all of the oats are coated evenly.
Pour the combined oats and syrup onto a lipped baking sheet lined with parchment paper. Spread the mix into as thin a layer as possible.
Place in the oven for 1 hour, 20 minutes, stirring halfway through so all the oats brown evenly.
Once the cooking is completed, give the oats a quick stir and let cool for 30 minutes. After cooling, pour the granola into a large bowl, add the flaxseed meal and raisins and mix well.
Granola will keep in an airtight container at room temperature up to two weeks or will freeze and keep up to two months.
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