Maple coconut crunch granola
GF, DF
Extra crunchy clusters of maple coconut oats makes this recipe addictive. It’s healthy, super simple to make and will have your kitchen smelling incredible!
This is a recipe that I make weekly, its that popular.
Think crunchy toasted clumps of granola, no soft boring oats here! Sweetened with maple syrup, this recipe is also refined sugar free and can easily be made with gluten free oats to suit those with a gluten intolerance too. This is a granola that’ll keep you full until lunchtime as it’s full of protein, healthy fats and fibre.
This recipe will give you fresh granola with flavour that far exceeds those in a packet and at a fraction of the price. In Australia we can pay anywhere between $7-$15 on a good quality packet of granola which is utterly crazy! Most of these are bulked up with oats too which you can buy for $2.60 for a 1.5kg bag. I just can’t get myself to pay that much when I can make one for so much less at home and it tastes so much better.
What makes this recipe special?
Flattening with a spatula before baking
To maximise granola crunch we flatten the mixture with the back of a spatula into the baking trays before being baked. This helps ‘clumps’ to form which gives us the crispiness we need!
Cooling on the trays
Leaving the granola on the trays to cool also helps clumps form.
What’s in this recipe?
Dry Ingredients
Oats
Oats make up the bulk of this recipe which gives the granola that toasty oaty flavour. Make sure they are gluten free oats if you are gluten intolerant.
Cornflakes
I add cornflakes to this recipe to really create that crunch that you just don’t get with plain oats. Make sure you purchase gluten free cornflakes for those with intolerances. Can be subbed with more oats. The granola will just not be quite as crunchy - still equally delicious!
Desiccated Coconut
I prefer desiccated coconut over flakes as you get that beautiful toasted coconut flavour in every single bite. Can be subbed with coconut flakes if that’s all you have on hand.
Roughly Chopped Almonds
We chop the almonds roughly as whole almonds are too big. Roughly chopped means they still provide extra crunch. Can be subbed with any other nuts or seeds of your preference e.g. cashews, pecans, walnuts, pistachio, sunflower seeds. I often just use what I have on hand. I would recommend roughly chopping larger nuts.
Peanuts
Peanuts are added to give us that delicious peanuty flavour we all know and love. Can also be subbed with any other nuts or seeds of your preference.
Cinnamon
A little cinnamon goes a long way in this recipe and gives us a delicious warming flavour. This is what will make your kitchen smell like there’s apple pie on the go! Can be left out if you don't have on hand.
Salt
A touch of salt helps to balance the sweetness and bring out the flavours.
Wet Ingredients
Vanilla Essence
I include a dash of vanilla essence to give this granola a nice rounded and almost caramel flavour. Please use real essence here - no fake stuff! Can be left out if desired.
Peanut Butter
I would highly recommend using a natural peanut butter in this recipe (I use Pic’s brand). This acts as the glue to bring the granola clumps together. Can be subbed with any other nut butter.
Maple Syrup
We use maple syrup to sweeten this recipe without the added sugar. I would also recommend using a natural maple syrup here - fake flavoured maple syrup is all sugar and tastes fake.
Coconut Oil
We use coconut oil here to help bring the clumps together and allow the oats to crisp up properly in the oven. This oil also helps to bring out the coconut flavour. Coconut oil allows this recipe to be dairy free! Can be subbed with butter or an unflavoured vegetable oil. I would not recommend using flavoured oils such as olive oil.
Maple Coconut Crunch Granola
Ingredients
- 3 cups rolled oats
- 1 cup corn flakes
- ½ cup almonds (roughly chopped)
- ½ cup peanuts
- 1 cup desiccated coconut
- 1 tsp cinnamon
- 1/2 tsp Salt
- 3 Tbsp coconut oil
- 3 Tbsp peanut butter
- ½ cup maple syrup
- 1 tsp vanilla essence
Instructions
- Preheat oven to 180 degrees Celsius. Line two baking trays with baking paper.
- In a large bowl, combine all the dry ingredients with a spatula.
- Add all wet ingredients to a medium sized microwave safe bowl. Heat in microwave for 30 seconds then stir until combined with a spoon. If coconut oil isn't fully melted, heat again for 15 seconds or until fully combined.
- Pour wet ingredients into large bowl with dry ingredients and mix well with a spatula.
- Tip mixture onto prepared trays and flatten down with the back of a spatula.
- Put trays in prepared oven for 8-10 minutes or until golden. Keep an eye on it as it tends to burn fast!
- Leave granola on trays until completely cool. Enjoy!
Notes
Serving suggestion:
Serve with a generous spoonful of coconut yoghurt and fresh blueberries.
Substitutions
Cornflakes
Can be subbed with more oats. The granola will just not be quite as crunchy - still equally delicious!
Almonds/Peanuts
Can be subbed with any other nuts or seeds of your preference e.g. cashews, pecans, walnuts, pistachio, sunflower seeds. I often just use what I have on hand. I would recommend roughly chopping larger nuts.
Dessicated coconut
Can be subbed with coconut flakes.
Cinnamon
Can be left out if you don't have on hand.
Coconut oil
Can be subbed with butter or an unflavoured vegetable oil. I would not recommend using flavoured oils such as olive oil.
Peanut butter
Can be subbed with any other nut butter.
Vanilla Essence
Can be left out if desired.
Nutrition Facts
Calories
268Fat
15 gSat. Fat
6 gCarbs
29 gFiber
4 gNet carbs
25 gSugar
10 gProtein
7 gSodium
136 mgCholesterol
0 mg