Super Crunchy Maple Coconut Granola

Erich and I don’t go a day without eating granola in our house.

The downside is how darn expensive store bought granola is. Finally, after a splurge on a few different types of granola and a $40 bill, I realized it was about time we tried making our own.

This maple coconut granola is inexpensive, simple to throw together, uses good ingredients and is relatively low in oil and sugar. WIN! You can pair it with your go-to yogurt, nut milk or eat it by the handful each time you pass the fridge, like we do.

Facebook Comments
Print Recipe
Crunchy Maple Coconut Granola
This maple coconut granola is inexpensive, simple to throw together, uses good ingredients and is relatively low in oil and sugar. WIN! You can pair it with your go-to yogurt, nut milk or eat it by the handful each time you pass the fridge, like we do.
Prep Time 5
Cook Time 25
Servings
Prep Time 5
Cook Time 25
Servings
Instructions
  1. Preheat your oven to 300 degrees.
  2. In a medium skillet, melt coconut oil. Add maple syrup and stir.
  3. In a small bowl mix together remaining ingredients. Add ingredients to the skillet and mix well.
  4. Remove from heat and place granola on parchment paper lined baking tray. Make sure that the granola bakes close together; do not spread apart on the baking tray to ensure you get clusters.
  5. Placing tray on middle/top rack in oven, bake for 20 minutes. Remove from oven OR rotate baking tray 180 degrees and bake for another 1-5 minutes, to desired crunchiness. Remove tray from heat, let cool then add dark chocolate chips (if you choose) and enjoy!
  6. Will stay good for about a week in an airtight container. I like to keep mine in the fridge so it stays nice and crunchy.
Share this Recipe

Leave a Reply

Your email address will not be published.