Years ago, while looking through a gift catalog catering to what I can only describe as the aspirational foodie market, I came across a “Granola Making Kit”. Assuming it included ingredients other than your standard homemade granola, or came with some sort of fancy granola-specific baking sheet, I read the description…only to discover that it included the absolute most basic of granola ingredients: oats, nuts, oil, sugar. Possibly honey or maple syrup, but it was so long ago I can’t quite remember. However, it has become a running joke with me and my boyfriend every time I make granola, where he expresses concern about me going rogue without the safety net of a pre-measured kit.
Granola is honestly one of the simplest and most easily customized foods out there. Oats, sugar, oil. Maybe some nuts, maybe some dried fruit. You can even throw in other grains, if you feel so inclined. Mix, spread on a cookie sheet, and bake, stirring once in a while. Every time I make it I think, “why don’t I make this more often?”
I’ve followed a variety of recipes in the past, but this has become my go-to. I like the light flavor of coconut oil, and am always looking for a use for the dark maple syrup (previously known as grade B or coking maple, now “extra dark amber”) that I buy yearly from a local maple farm. Chopped pecans and dried cranberries round out the recipe.
This granola is fantastic with yogurt and fresh fruit, or simply in a bowl with a splash of milk. And once you find out how easy it is, you’ll be making it all the time!
Maple Pecan Coconut Oil Granola
- 4 cups rolled oats (NOT instant)
- 1/2 c coconut oil
- 1/2 c dark brown sugar (light brown will work as well)
- 1/4 c dark amber maple syrup
- pinch of salt
- 1 tsp vanilla extract
- 1 c chopped pecans
- 1/2 c dried cranberries
Preheat Oven to 300 degrees fahrenheit.
In a saucepan over medium heat, cook coconut oil, brown sugar, and maple syrup until the sugar has dissolved (do not boil). Stir in salt and vanilla.
Stir together oats and pecans in a large mixing bowl, then pour over the oil/sugar mixture. Stir until evenly coated.
Line a large rimmed baking sheet with parchment paper or Silpat. Spread oat mixture evenly in pan and put in the middle rack of the oven. Bake for 12 min, stir, bake for 12 more, stir again. Add cranberries, stir, bake for an additional 5 minutes. Allow to cool on cookie sheet for about 10 minutes, then transfer to a bowl to cool completely. Store in a tightly covered container at room temperature.