Hope you are well! It’s been a while since I’ve posted a recipe. Life with a little one is sure flying by!
Here is my recipe for a maple coconut granola, perfect for quarantine or any time really. I’ve been making it quite a bit during this quarantine. It’s comforting and delicious!
Also, this will be sprig & berry’s last recipe! I will have the site up until early July, with one farewell post in June. I will explain more in the upcoming post, but it’s time for me to close the chapter on sprig & berry, and focus on the future. It has been so amazing to work on this passion project, and inspire and connect with all of you!
- 5 cups old fashioned rolled oats
- 1/2 cup coconut flakes or shreds
- 2 Tbsp brown sugar or coconut sugar
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup chopped almonds and pecans
- 1/4 cup hemp seeds
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp nutmeg
- 4-5 dates, pits removed & chopped into small pieces
- 3/4 cup melted virgin, unrefined coconut oil
- 1 spoonful real honey
- 2 spoonfuls real maple syrup
- 1 1/2 tsp vanilla extract
- 1 tsp lemon juice
- Set oven to 325°F and place the coconut oil in the oven to melt it. In the meantime, combine dry ingredients (except dates) in a large bowl. Line a half sheet baking pan with parchment paper.
- Once coconut oil is in liquid form, remove from oven and make sure it’s at 3/4 cup. Add the other wet ingredients to it and stir well. Drizzle over dry ingredients and mix very well to ensure everything is completely coated in oil mixture.
- Pour mixture onto parchment lined baking sheet and spread out evenly. Bake for ~35 minutes, or when it smells toasted and looks like it’s browning. After it’s removed from the oven, add the date pieces and let cool for at least 30 minutes.
- Used old fashioned oats, not quick or steel-cut
- To speed up the melting of the coconut oil, I often set the oven temp to at least 350°F then turn it down to 325°F to bake the granola. I just find it melts faster. Once it’s melted, I often have to adjust and add or take a way a bit so it’s close to 3/4 cup.
- The cluster factor for this recipe is moderate since I prefer a mix of granola bits and some solid clusters. If you desire a very clustered/clumpy granola, add more honey and/or maple syrup, and pile up on the baking sheet or use a smaller baking sheet.
- I like to bake it until I start to actually smell a bit of burning. That way I know it’ll be very toasty. It’s a fine line though, as it tends to burn pretty quickly if you let it go!