Our Favorite Coconut Oil Granola
Total Time
1 hour 10 minutes
Prep Time
10 mins
Cook Time
1 hour
Rating
5 out of 5 stars
(21)
Ingredients
12 servings
- 3 cups rolled oats
- 1 heaping cup pecans, chopped roughly
- 1/2 to 3/4 cup pistachios, chopped roughly
- 1/2 cup white whole wheat flour
- 1/4 cup chia seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup golden raisins
- 3/4 cup melted coconut oil
- 2 tablespoons honey
- 2 tablespoons real maple syrup
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Preparation
Step 1
Preheat the oven to 250 degrees. Mix all the dry ingredients together (except the raisins – set aside for later). Whisk the wet ingredients until smooth. Combine the wet and the dry ingredients in a large bowl until the mixture is moistened.
Step 2
Spread the mixture on the baking sheet in a thin layer (use two pans if necessary – I just use one 10×15 jelly roll pan).
Step 3
Bake for one hour, stirring every 20 minutes. During the last 20 minutes of baking, stir in the golden raisins. When you remove the granola from the oven at the end, don’t stir it right away – the granola will form crunchy clusters as it cools.
Step 4
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Chef's notes
To ensure clustering, use 1 cup coconut oil and 1/4 cup honey. The more sticky the mixture, the more clustering will happen.
Avoid using parchment paper as it may absorb the oil. Use a nonstick baking sheet instead.
Reducing the coconut oil makes the granola dry.
Be careful with the nuts! If they're too fine, they can make the granola dry. Roughly chop or barely run them through a processor.
