Crunchy Maple Coconut Granola
Crunchy Maple Coconut Granola has been a recent kitchen triumph. Inspired by the distinct flavour of maple syrup and the tropical touch of coconut, this simple recipe is a must-try.
Maple syrup is so versatile, which is why I love using it in my cooking. From sweet breakfasts (French Toast with Maple Berries) to savoury dinners. Or how about a sweet and savoury snack (Maple Chilli Walnuts)? There are countless options.
Now, let’s talk benefits of Granola
Simplicity: First and foremost, this Crunchy Maple Coconut Granola is a breeze to make. No need for complicated techniques – just a simple mix-and-bake process that fills the kitchen with an ever so tempting aroma.
Nutrients: With a handful of wholesome ingredients, you’re creating a breakfast option that’s not only delicious but also packed with nutrients.
Chia seeds: These little black or white seeds are packed full of goodness. They are high in protein and contain antioxidants, fibre and minerals, just to name a few. If you like chia seeds, also try my Chia Pudding with Strawberries & Almonds.
Snack time: Usually the Crunchy Maple Coconut Granola is served for breakfast with yoghurt and fruit or topped with milk. However, it doesn’t just have to be a breakfast dish, grab a handful-to-go or pack a small amount to nibble on for morning tea. There you have it, a ready-made snack.
Change it up: The beauty of homemade granola is that you can control the ingredients. Adjust the sweetness; change up the nuts. Use what you have in the pantry. Just remember this will change the nutrition information and calories listed below. However, before you adjust, if you are looking for something a little less sweet, try my Toasted Muesli.
Feedback: What did you serve with your granola? I would love to hear how it went. Leave a message in the comments below. Cheers, Elby!
Want a taste of something more? Try some more tasty recipes from my Breakfast page and follow The Tasteful Pantry on Instagram, Facebook and Pinterest.
Crunchy Maple Coconut Granola
A crunchy, sweet granola with coconut bringing a touch of the tropics.
20
1/2 cup servings10
minutes40
minutes50
minutesStop your screen from going to sleep
Ingredients
4 ½ cups rolled oats
¼ cup chia seeds, black or white (optional)
1 cup pepitas (pumpkin seeds)
1 cup sunflower seeds
¼ cup sesame seeds
½ cup desiccated coconut
2 tsp cinnamon
½ tsp salt
½ cup coconut oil (melted if necessary)
⅓ cup maple syrup
½ cup almonds, chopped
3 cups coconut flakes
Directions
- Heat oven to 140C | 120C fan forced.
- In a large bowl, combine oats, all seeds, desiccated coconut, cinnamon and salt.
- Add the oil and syrup and mix until all ingredients are coated. Poor into a large roasting pan or baking tray and spread evenly.
- Place in the pre-heated oven and cook for 30 minutes, stirring after 15.
- Remove from the oven and sprinkle with the almonds. Cook for a further 5 minutes.
- Stir the almonds in and sprinkle the coconut flakes in one layer over the muesli. Return to the oven for an additional 5 minutes, or until the coconut flakes have browned slightly (don’t let them burn).
- Let the muesli cool before transferring to an airtight container.