As requested by a reader and my mom here is my newest granola creation: Double Coconut Maple Granola. Granola is a hit in our house and everyone loves it either as a breakfast or a healthy snack. My mom has granola on top of her oatmeal in the mornings, I like having it as a study snack and my dad likes picking out the nuts. No matter how or when you eat your granola, this is a great choice. It’s lighter that the Chunky Dark Chocolate Honey Granola but equally as delicious. Serve it with Greek yogurt and fresh fruit and you’re good to go.
- 300g rolled oats
- 100g (1 cup) seeds (Use your favorite seeds. I used pumpkin, sunflower, flax and sesame seeds)
- 200g (2 cups) nuts: almond (whole or silvered), walnuts, pecans, cashews, hazelnuts, pine nuts
- 100ml water
- 50ml maple syrup
- 4 tbsp. brown sugar
- 2 tbsp. coconut oil
- 1 tbsp. vanilla extract
- dried fruit (cherries, cranberries, etc.)
- 1/2 cup coconut flakes
Cover a baking sheet with parchment paper and preheat the oven to 175°C (345°F). In a large bowl combine the dry iningredients: nuts, rolled oats and seeds. Set aside.
In a small pan, heat up 120ml of water. Add the maple syrup, brown sugar and vanilla extract and stir to combine.
Add the coconut oil to the maple syrup mixture and simmer until coconut oil and sugar have dissolved. Add the wet ingredients into the bowl of dry ingredients and mix to cover everything with the maple mixture. Spread the mixture onto your baking sheet and bake for 30-40 minutes. Stir the granola every 15-20 minutes to ensure that it bakes evenly. Once golden brown, remove from the oven and let it cool completely before adding the coconut flakes and dried fruit of your choice.
Serve with fresh fruit, milk, yoghurt or simply eat it plain as a quick snack!
Speaking of granola, if you’re still looking for something easy to make for your Easter brunch why not try these granola nests. Fill them with Greek yoghurt or fruit and serve them to your guests as a delicious Easter surprise!