Toasted Coconut Granola Food

TOASTED-COCONUT GRANOLA

Toasted-Coconut Granola image

This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h

Yield Makes about 7 cups

Number Of Ingredients 9

Ingredients

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup coconut flakes
1 1/4 cup raw pecans, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

Steps:

Preheat oven to 300 degrees.
Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

TOASTED COCONUT GRANOLA

Toasted Coconut Granola image

Make our Toasted Coconut Granola with the family for a fun treat. This slightly sweet coconut granola is almost as fun to prepare as it is to eat!

Provided by My Food and Family

Categories Recipes

Time 40m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1/2 cup butter
1/2 cup packed brown sugar
1 Tbsp. ground cinnamon
3-1/2 cups old-fashioned or quick-cooking oats
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup sliced almonds
1 cup dried cranberries
1/2 cup ground flax seed

Steps:

Heat oven to 350ºF.
Microwave first 3 ingredients in large microwaveable bowl on HIGH 1 min. or until butter is melted; stir until blended. Add remaining ingredients; mix well.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 20 to 25 min. or until lightly browned, carefully stirring after 10 min. Cool completely.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

TOASTED OAT AND NUT GRANOLA

Toasted Oat and Nut Granola image

Provided by Gemma Stafford

Categories main-dish

Time 1h5m

Yield 20 ounces

Number Of Ingredients 8

Ingredients

3 cups (12 ounces/345 grams) rolled oats
2 cups (10 ounces/280 grams) pecans, chopped
3/4 cup (2 ounces/60 grams) unsweetened shredded coconut
1/4 cup plus 2 tablespoons (2 ounces/60 grams) dark brown sugar
1/4 cup plus 2 tablespoons (2 ounces/60 grams) pure maple syrup
1/4 cup (1 1/2 ounces/46 grams) oil, such as coconut, canola, vegetable or sunflower
2 tablespoons warm water
3/4 teaspoon fine salt

Steps:

Preheat the oven to 325 degrees F (160 degrees C).
In a large bowl, combine the oats, nuts, coconut and brown sugar.
In a liquid measuring cup, combine the maple syrup, oil, water and salt; stir with a fork until incorporated. Pour into the oat mixture and stir until coated.
Divide the mixture among 2 rimmed baking sheets and bake until the granola is golden brown all over, 45 to 55 minutes, stirring every 20 minutes.
Remove from the oven and let cool completely on wire racks. Serve or store in an airtight container for up to 2 months.

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