Nutty Coconut Granola
Every year I make my dad granola for the holidays, and it always disappears fast. Feel free to adjust the ingredients, adding in dried fruit when the granola is done baking or substituting different types of nuts.
Every year I make my dad granola for the holidays, and it always disappears fast. Feel free to adjust the ingredients, adding in dried fruit when the granola is done baking or substituting different types of nuts.
- Carbohydrate 48.1759166779041 g
- Cholesterol 0 mg
- Fat 28.959950016224 g
- Fiber 6.97150012201935 g
- Protein 12.6411333365622 g
- Saturated Fat 3.71875895954463 g
- Serving Size 1 1 Serving (102g)
- Sodium 10.753166667884 mg
- Sugar 41.2044165558847 g
- Trans Fat 1.49775812552105 g
- Calories 485 calories
Step-by-step
- Preheat oven to 250 degrees F.
- In a large bowl, combine the oats, nuts, coconut, and brown sugar.
- In a separate bowl, combine maple syrup, oil, and salt.
- Combine both mixtures and pour onto 4 sheet pans.
- Cook for 1 hour 15 minutes, stirring every 15 minutes and rotating pans between top and bottom rack to achieve an even color.
- Remove from oven and cool completely before storing in a glass or plastic container.
Low Heat Dynamics
Baking oat-based mixtures at 250 degrees Fahrenheit prevents the natural sugars in maple syrup and brown sugar from scorching before the interior moisture evaporates completely. This gentle heat allows the vegetable oil to thoroughly coat the rolled oats, creating a toasted profile without bitter burnt notes.
Rotation Requirements
Spreading this large batch across four sheet pans means managing oven thermodynamics carefully, requiring rotation between top and bottom racks every fifteen minutes to guarantee uniform color. Stirring at each interval breaks up forming clumps while exposing fresh surfaces to the dry ambient heat, resulting in an even crunch across every single cluster of almonds and cashews.
Scaling and Storage
Adjusting the yield downward requires reducing the bake time proportionally, because a single sheet pan will dry out much faster than four crowded pans. Cool the finished product completely on wire racks before transferring it to airtight glass containers, where it maintains optimal crispness for up to three weeks at room temperature.
