This is the best granola I have ever tasted.
I thought long and hard about things before I wrote that sentence. I have had a lot of granola. I love granola. But this is the best granola I’ve ever gotten my hands on. Since I discovered the recipe I have made it at least once a week and I’m not even close to sick of it yet. Thank goodness for Costco-sized packs of Quaker Oats!
All the credit for bringing this granola into my life goes to my friend Christina. She came down from Portland to stay with me over the holidays and brought a little pouch of this granola with her. I devoured it in about 5 seconds. After she left I couldn’t stop thinking about it, so I asked her for the recipe. On one hand, I’m glad I did because, as I have stated, it is amazing. On the other hand, I think I am getting dangerously close to needing to check myself into granola rehab.
I guess this granola could have been called “Trader Joe’s” granola, huh?
I had never heard of coconut chips before this recipe, in fact, I was looking for something in a bag like chocolate chips! Haha, silly me. These coconut chips are little flecks of coconut that have been dried and roasted and they are delicious!
The combination of the flavor of the coconut oil and coconut chips with the maple syrup and brown sugar makes this granola irresistible! I’ll admit, this is overall sweeter than most granola I usually make, but if you pair it with some unsweetened greek yogurt it’s divine. If you prefer your granola a little less sweet, you can cut back on the sugar a bit, just be sure to add a little extra coconut oil to assure the granola gets crispy all over.
The original recipe called for pecans and pepitas only, but Christina had found some local Oregon hazelnuts and decided to throw them in and I can’t imagine this stuff without them! Hazelnuts are one of my favorite nuts anyway, but with the amazing sugar/syrup coating they are even better! I like to leave them whole, but you can always give them a rough chop if you’d like.
This recipe makes a pretty giant batch, but it keeps well in an airtight container for at least a week, if it lasts you that long! Or fill a couple mason jars and give them to your neighbor, your boss, your kid’s teacher, or anyone you’d like to love you forever and ever.
Enjoy! And thanks Christina!
Recipe: Coconut Maple Granola
- 3 cups old fashioned oats
- 1/2 cup chopped pecans
- 1/2 cup pepitas
- 1 cup hazelnuts
- 1/4 cup brown sugar
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 teaspoon salt
- 1 cup coconut chips
- Preheat oven to 350
- In a small saucepan, melt the coconut oil, brown sugar, and maple syrup together over medium heat.
- In a large bowl, combine oats, nuts, salt, and coconut chips. Pour sugar mixture over oat mixture and stir well to coat.
- Turn onto a baking sheet lined with parchment paper and bake for 20-25 minutes, stirring once to cook evenly.