I’m the kind of person who really likes to snack. I’m talking about a handful of something fabulous every 30 minutes or so. I keep telling myself it’s because I get grumpy if I don’t eat, but really, I just like snacking. There’s nothing wrong with that right?
Granola is one of those snacks that I always have on hand. This recipe is hands down my all-time favorite granola recipe. The coconut seriously takes it to the next level and the occasional bite that contains a piece of dark chocolate is enough to make anyone come crawling back for more.
Here’s the step by step.
First we are going to start with a big bowl of oats.
Chop up some raw cashews into rough pieces and throw them into the bowl of oats.
Chop up some almonds too, and add them into the mix.
Next comes the shredded coconut. If you happen to throw in an extra ½ cup, no need to worry! The more the better.
Next, add a pinch of salt. This will make all the flavors come alive when it’s time to eat!
After the salt, we are going to add some cinnamon. (Doesn’t it look pretty?) Once the cinnamon has been added, go ahead and give it a quick stir with a fork and set it aside.
In a medium-sized sauce pan melt the butter.
Once the butter starts to melt, add the brown sugar and mix it around.
Drizzle in your agave nectar. You could easily use honey, too. Whatever you have on hand. Once you’ve added the honey, give the mixture a good stir and continue to cook over medium heat until the brown sugar dissolve. Once it’s dissolved, remove the saucepan from the heat and add the vanilla while giving it a whisk.
Pour the sugar and butter mixture over the bowl of oats and nuts.
Using a spoon, stir everything together, making sure to try and coat each piece of the oat mixture.
Place the mixture onto a parchment-lined baking sheet and spread out with a fork. Leave little parts in clumps to vary the texture.
Place the mixture into a 325ºF oven and let it bake for 15 minutes. Remove it from the oven and give it a little mix with a fork. This is going to make sure that everything is baking evenly. Go ahead and place it back into the oven.
After another 15 minutes, remove the granola from the oven and give it another stir, making sure to leave some big clumps intact. Place it back into the oven and let it bake for another 10 minutes.
Once it’s baked for the full 40 minutes, remove the granola and let it completely cool. Once it’s cooled, toss in the dried cranberries and dark chocolate chips.
And then go put some into a big bowl, because you’re for sure going to want seconds or thirds.
And there you have it, a recipe for Coconut Granola with lots of fabulous mix-ins that you’ll love. I love this recipe so much, all my friends can expect to get a cute little jar of this as part of their gift this holiday season. And then of course, I’ll make a huge batch as a gift to myself!
Hands down the best granola ever!
Preheat oven to 325 degrees F.
In a large bowl, combine the oats, cashews, almonds, coconut, salt and cinnamon and set aside.
In a medium saucepan, melt the butter, agave and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.
Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes.
Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.
- 3 cups Old Fashion Oats
- ¾ cups Raw Cashews, Roughly Chopped
- ¾ cups Almond, Roughly Chopped
- 1 cup Unsweetened Shredded Coconut
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 stick Unsalted Butter
- ¼ cups Agave Nectar (or Honey)
- ⅔ cups Brown Sugar
- 2 teaspoons Vanilla Extract
- ½ cups Dark Chocolate Chips
- ½ cups Dried Cranberries
Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.