Best Coconut Maple Granola With Mixed Nuts And Dried Fruit Recipes

The Best Homemade Granola Ever image

Provided by Travel Alphas

Time 45m

Number Of Ingredients 15

1/2 cup maple syrup
1/2 cup coconut oil
1 tsp vanilla extract
1 tsp Ceylon cinnamon
1 tsp sea salt
4 cups rolled oats
3/4 cup raw pecans, roughly chopped
3/4 cup raw cashews, roughly chopped
3/4 cup raw almonds, roughly chopped
3/4 cup raw pumpkin seeds (pepitas)
3/4 cup dried apricots, roughly chopped (Turkish are best)
3/4 cup dried goji berries, roughly chopped
3/4 cup golden raisins, roughly chopped
3/4 cup dried cranberries, roughly chopped
1 cup raw coconut flakes

Steps:

Preheat the oven to 275°F (135°C) and line two baking sheets with baking paper.
Heat a saucepan over low heat and add in the maple syrup, coconut oil, vanilla extract, cinnamon, and salt. Stir to combine. Once coconut oil has melted, turn off the stove, and allow the mixture to cool off.
In a bowl, combine the oats, nuts, seeds, and the liquid mixture. Toss well. Split the mixture between the two baking sheets, and spread it out evenly.
Bake for 15 minutes. Quickly remove the sheets from the oven, flip/toss the granola, and bake for a further 8 minutes. Quickly remove again and sprinkle the coconut flakes on top, and bake for 7 more minutes.
Remove from the oven, and allow the granola to cool completely. Mix with the dried fruit. Enjoy!

Granola with Mixed Nuts and Coconut image

Yield Makes 8 cups

Number Of Ingredients 17

3/4 cup sweetened flaked coconut
Nonstick vegetable oil spray
4 cups old-fashioned oats
1/2 cup canola oil
1/4 cup honey
1/4 cup sugar
1/4 cup water
1/4 cup (1/2 stick) unsalted butter
1/2 cup raw pecan halves
1/2 cup raw pine nuts
1/2 cup raw cashews
1/2 cup shelled natural pistachios
1/2 cup raw pumpkin seeds (pepitas)
3/4 teaspoon coarse kosher salt
Vanilla yogurt
Sliced bananas
Ingredient info: Look for pumpkin seeds at the supermarket or natural foods stores.

Steps:

Preheat oven to 325°F. Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature.
Spray large rimmed baking sheet with nonstick spray. Mix oats and next 4 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 45 minutes. Cool.
Melt butter in large skillet over medium-low heat. Add nuts and pumpkin seeds. Cook until nuts are golden, stirring often, about 14 minutes. Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.
Mix coconut, oats, nuts, and seeds in another large bowl. DO AHEAD: Can be made 1 week ahead. Store airtight.
Serve granola with yogurt and bananas.

Maple-Nut Granola image

Provided by Food Network

Time 1h15m

Yield 10 cups

Number Of Ingredients 12

5 cups old-fashioned rolled oats
1 cup unsweetened coconut chips (see Ingredient Note) or flakes
1/2 cup sliced almonds
1/2 cup coarsely chopped pecans
1/2 cup light brown sugar
1/3 cup unsalted pumpkin seeds
1/3 cup unsalted sunflower seeds
1/2 cup pure maple syrup
1/2 cup water
1/4 cup canola oil
1/2 cup dried cranberries
1/2 cup raisins

Steps:

Preheat oven to 275degreesF.
Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.