maple coconut granola – last recipe!


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



  1. 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.
  2. 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.
  3. 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!



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