Maple Coconut Granola
This delightfully delicious Maple Coconut Granola was a gift after enjoying cocktails in a blogger friend’s posh Aspen condo. It was the perfect breakfast and snack treat! I knew I’d have to recreate this recipe at home.
PAM Cooking Spray sponsored this blog post. The opinions and text are all mine.
Why You Should Make Your Own Granola
I make a huge batch of granola a few times a year. I love the stuff, but it’s way too tempting to have around 24/7. Mary’s Maple Coconut Granola was gobbled up as breakfast, snacks, and more snacks. Sweetened with real maple syrup and brown sugar, the rest of the add-ins can be tweaked to your preference.
- You can tweak it with what you have on hand! I usually use sweetened angel flake coconut in my granolas but loved the big unsweetened coconut flakes even better. It’s not like the syrup and brown sugar won’t sweeten it anyway. Like Mary, I added some pistachios and dried fruit to the basic Food52 recipe along with the pecan halves, sunflower seeds, and pumpkin seeds. What a magical mixture!
- Don’t like pistachios? Leave them out! Add your favorite nuts instead or just omit.
- If you can’t stop eating it, granola freezes well. It’s addictive and I need to hide it from myself.
More granola recipes I’ve shared include my Pistachio Coconut Granola
Mary blogs over at Lights on Bright No Brakes. Pop over and say hello! I’ve also made her dreamy Guacamole.
PAM Cooking Spray Hacks
I’ve shared one of my favorite baking tricks with numerous friends as well as on this blog, but it bears repeating. Have you ever struggled to get every bit of peanut butter out of a measuring cup? How about honey? Well, I have a terrific tip for you. Spray your measuring cup with PAM Cooking Spray first, then it will be a snap to remove your peanut butter, honey, or in this case, maple syrup from the measuring utensil. Once you give it a go, you’ll be kicking yourself for not trying it sooner. It makes cleanup a heck of a lot easier, too.
A review of my favorite PAM Hacks in the kitchen:
- Use Pam to spray measuring cups when cooking with sticky foods and liquids like peanut butter, honey, corn syrup, and maple syrup.
- Line your baking tins with foil and spray with PAM for easy release of cookie bars, roasted veggies, etc.
- When a recipe calls for lining the bottom of a baking pan with parchment, give it a quick spray so that nary a morsel sticks at removal time.
What’s your favorite “hack” for PAM Cooking Spray?
How to Make Granola
Granola is very adaptable. Add the dried fruit, seed, and nuts that you enjoy. Don’t like pecans? Substitute with walnuts or slivered almonds? Any dried fruit chopped into bite-sized pieces will work. Adapt this Maple Coconut Granola to your taste buds!
- Preheat the oven and line your baking pan or pans with foil. Nonstick foil is nice, but you can always spray regular foil with non-stick spray to minimize sticking.
- Place all ingredients into a large bowl and mix until well combined. I like leaving out the cherries at first to keep them chewy.
- Spread the granola mixture evenly on a prepared baking sheet. Bake, stirring every 10-15 minutes for about 35 minutes.
- Add cherries or any fruit you’ve left out and bake another 10 minutes or till granola is toasted.
- Let cool and serve. Store covered.
How to Store Homemade Granola
- Make sure to store your granola in an airtight container to keep it fresh.
- Use a large mason jar or Rubbermaid-type container with a tight-fitting lid.
- It keeps well at room temperature or in the refrigerator for up to 2 weeks.
- Granola also freezes well. It should keep well for at least 3 months.
More Tasty Granola Recipes:
- Maple, Almond Cranberry Granola from Sally’s Baking Addiction
- Vanilla Granola with Dried Fruit
- Chunky Maple Coconut Granola
- More Easy Breakfast Recipes
- PAM Cooking Spray
- 3 cups old-fashioned rolled oats
- 1 cup raw pumpkin seeds, hulled
- 1 cup raw sunflower seeds, hulled
- 1 cup unsweetened coconut flakes
- 1 cup unsalted pistachios
- 1 ¼ cup raw pecan halves
- ¾ cup pure maple syrup (Grade B preferred for better flavor)
- ½ cup extra-virgin olive oil
- ½ cup brown sugar
- 1 teaspoon kosher salt
- 1 cup dried tart cherries and/or dried apricots, chopped
- Preheat the oven to 300º. Line a rimmed baking sheet with nonstick foil or spray regular foil with Pam cooking spray. Set aside.
- Place all ingredients except cherries into a large bowl and mix until well combined.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake, stirring every 10-15 minutes for about 35 minutes.
- Add cherries, stir, and bake for another 10 minutes or till granola is toasted.
- Let cool and serve. Store covered.
Spray your measuring cup with PAM Cooking Spray before measuring sticky liquids like maple syrup for easy cleanup and no scraping!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1/2 cup
Amount Per Serving: Calories: 380Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 653mgCarbohydrates: 35gFiber: 6gSugar: 17gProtein: 7g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
Did you know?? PAM Cooking Spray leaves *99% less residue than margarine or bargain-brand cooking sprays too. (* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times).