Tag Archives: coconut recipes

Maple, Toasted Coconut and Pecan Granola

blog granola 2

With the warm weather outdoors and the longer days, I’m up early ready to go. It could be an early morning jog, an afternoon hike or taking a few photos at dusk along the water. When I get back to the house, it’s time for a quick breakfast or snack. This granola is perfect for both. It’s so easy to make a quick batch of this granola and keep at hand for a  multitude of uses from breakfast to dessert. I’ve listed below the recipe a few ideas, and I’m sure you can think of a few yourself. The toasted coconut along with the pumpkin and sunflower seeds, make this granola especially versatile. If you haven’t tried to make your own granola this is the recipe to start with, it’s so easy.  Just toss everything into a bowl , mix and spread onto your baking sheet. How easy is that ? What are you waiting for???From by the bay, wishing  you simple and delicious food memories!
Maryann

Maple, Toasted Coconut and Pecan Granola


3 cups rolled oats (not quick cooking)
1 cup pepita (pumpkin) seeds, unsalted
1/2 cup chopped pecans

1 cup sunflower seeds

1 cup shredded  or flaked coconut
6 tablespoons olive oil
4 tablespoons maple syrup
½ cup dark brown sugar

1 teaspoon fine sea salt

Directions

Preheat oven to 300 degrees F. Combine all ingredients into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Keep in airtight container. It should keep about one week.


Here’s a couple of ideas for using this granola:


1. For breakfast with some tangy greek yogurt and or fruit

2. Make your favorite chocolate chip cookie recipe and replace the chips with granola

3. Make a fruit crisp and replace the quantities for oatmeal and nuts with granola

4. Add dried fruit and some raw almonds to make a trail mix
5. Add on top of  hot oatmeal for a little needed crunch


blog granola 3

Dried Cherry, Coconut and Chinese Five Spice Granola

I love lazy winter weekend mornings, when you just want to sit in with a cup of coffee and read the newspaper over breakfast. Home made granola is a terrific breakfast for such mornings. It fills the house with a welcoming aroma and you can make enough granola to last through the week. It’s perfect for topping your yogurt and or fruit. This crunchy granola is easy to make and delicious to eat……it takes about 5 minutes to get the ingredients mixed together and into the oven. There is nothing like a little effort with big results!
From by the bay, wishing you sweet and crunchy food memories!
Maryann

blog 5 spice granola

Dried Cherry, Coconut and Chinese Five Spice Granola


3 cups rolled oats (not quick cooking)
1 1/2 cups pepita (pumpkin) seeds, unsalted
1/2 cup blanched sliced almonds
6 tablespoons olive oil
1 teaspoon chinese five spice powder
4 tablespoons orange blossom honey
½ cup light brown sugar

1 teaspoon fine sea salt
1/2 cup dried cherries

1/4 cup shredded coconut

Directions

Preheat oven to 300 degrees F. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried cherries and coconut. Mix well. Keep in airtight container. It should keep about one week.