Not a single person took me up on free delivery of baked goods in Boston last week. How is that possible. How are all of you NOT in need of some cookies for quarantine?
Just meant this week I needed to find something to make that I actually could justify for myself. I eat granola every morning, and have made various granola recipes over the year, but hadn’t made one recently, so thought that would be a good option.
Last year, before Star Market opened three steps from my door, I was still shopping primarily at Whole Foods. They have great store brand granola (and really my favorite store brand just about anything), including one called “coconut craze” that I became mildly obsessed with for awhile.
I don’t know if I like coconut independently or if I like coconut because my mom likes coconut, but either way, I thought coconut granola would be great to have around the apartment for the foreseeable future.
One tricky part of homemade granola is that I really like granola clumps, and crunch is the number one thing I’m looking for. Fortunately, Cookie + Kate had my back.
Best part? The only thing I had to buy was the big coconut flakes! Despite the run on flour at my grocery store (what are you all doing with that much flour? Have you all decided to bake bread all of a sudden??), coconut flakes were still plentiful. I found these in the Bob’s Red Mill section of baking ingredients, which isn’t where I was expecting to find them, so make sure you look there!
Start by mixing together the oats, slivered almonds, cinnamon, salt and ginger in a large bowl with a rubber spatula.
Add the melted coconut oil, maple syrup and vanilla extract. Stir to combine until all of the oats are coated.
Spread the oats in a single layer on a large baking sheet lined with parchment paper (or a Silpat).
Yes, I know you haven’t used the coconut yet. That’s OK. We’re going to mix it in soon – you don’t want burnt coconut granola.
Bake the granola for 15 minutes at 350°F and then remove from oven. Stir in both types of coconut.
Bake for another 10 minutes, stirring halfway through. Remove from the oven and let cool on the pan – it will continue to crisp up.
Once cool, transfer it into an airtight container.
Was a label maker one of my quarantine purchases? Yes. Do I regret it? Not at all. It is bringing me so much joy to have neat little labels on all of the things in my kitchen.
Anyways, this will keep at room temperature for a couple of weeks. I’ll be trading a portion of mine to my mom in exchange for toilet paper, because the situation is getting pretty dire here in Boston.
- 4 cups old fashioned oats
- 1 cup slivered almonds
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup large, unsweetened coconut flakes
- 1/2 cup unsweetened shredded coconut
- In a large bowl, mix together the oats, almonds, cinnamon, salt and ginger with a rubber spatula.
- Add the coconut oil, maple syrup and vanilla extract and stir until all oats are coated.
- Spread mixture onto a large baking sheet lined with parchment paper. Bake at 350°F for 15 minutes.
- Remove from oven and stir in both types of coconut. Return to oven for 10 minutes, stirring halfway through.
- Remove from oven and allow to cool completely on baking sheet.