Ever since I began making my own granola, I’ve taken it upon myself to make each batch better than the last. My ideal standard consists of the following: Is it perfectly toasted and crisp? Is it filled with clusters? Is it just sweet enough, without falling into the too-sweet-for-breakfast category? Is it the perfect bite to begin the day, yet also just the thing to satisfy a midnight craving? This toasted coconut granola fits all of the above, and more.
Golden, crisp, and nicely sweetened from a blend of honey and coconut palm sugar, this is the granola I simply can’t stop eating. At breakfast I fill my bowl high with granola and a trio of berries; late at night, the golden clusters are exactly what I’m after. And let’s not forget to layer a cup or two into popsicles, one of the best ideas yet. After baking two batches of granola in a span of five days, I’m officially addicted and you will be too.
- 4 cups rolled oats
- 1/2 cup pecans, chopped
- 2 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp coconut oil, melted
- 1/3 cup honey
- 1/3 cup coconut palm sugar
- 2 tsp vanilla extract
- 1 large egg white, at room temperature
- 2/3 cup toasted coconut chips
- Preheat oven to 300°F and line a rimmed baking sheet with a silicone mat or parchment paper. Combine oats, pecans, cinnamon, and salt in a large bowl. Add coconut oil, honey, coconut palm sugar, and vanilla; toss to coat. Whisk egg white in a small bowl until frothy (about 1 minute); add to oat mixture and toss to coat.
- Use an offset spatula to spread mixture into an even layer on prepared baking sheet. Bake for 20 minutes, then use a large spatula to flip sections of granola. Press back into an even layer, rotate pan, and bake another 20 minutes. When granola is golden and feels dry to the touch, turn off oven and leave pan in oven for another 10 minutes to continue drying.
- Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools). When completely cool, break into clusters and stir in toasted coconut chips. Store in an airtight container at room temperature for 1 to 2 weeks.