Our Favorite Coconut Oil Granola

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pinch of yum

Total Time

1 hour 10 minutes

Prep Time

10 mins

Cook Time

1 hour

Rating

(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

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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.

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.

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Our Favorite Coconut Oil Granola

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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