Description
A sweet and simple recipe for homemade maple coconut granola, made with whole grain oats, flaky coconut, buttery hazelnuts, and flavored with maple syrup, vanilla, and cinnamon. Naturally vegan and gluten-free.
Ingredients
Scale
- 5 cups rolled (old-fashioned) oats ¹
- 2 cups finely-shredded unsweetened coconut
- 1/2 tsp ground cinnamon
- 1 tsp fine grain sea salt
- 3/4 cup unrefined coconut oil, melted
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup roasted hazelnuts, roughly-chopped
Instructions
- Preheat the oven to 325℉. Line a 9×13-inch rimmed sheet pan with parchment paper. Set aside.
- In a large mixing bowl, combine the oats, coconut, cinnamon and salt.
- In a separate small mixing bowl or glass measuring cup, whisk together the melted coconut oil, maple syrup and vanilla until combined.
- Drizzle over the dry ingredients, and use a spatula to stir the granola together until evenly moistened.
- Spread the granola into the sheet pan, and use the back of the spatula to gently press into an even layer.
- Bake for 35-45 minutes until golden brown.
- Remove from the oven and let cool to room temperature in the pan.
- When the granola is completely cooled and crispy, use your fingers to break it into chunks.
- Stir in the hazelnuts. Enjoy!!
Notes
- ¹ Make it gluten-free: be sure to use certified gluten-free oats.
- To store: keep in airtight container at room-temperature for up to a week.
Keywords: maple coconut granola, homemade granola, easy, hazelnuts, vegan granola, maple syrup