DIY Coconut Pecan Granola

Last weekend, I went to my friend Yin‘s house for dinner.

I had my first bite of the Mission district’s famed Delfina pizza. But, even more excitingly (and that’s saying a lot, because Delfina pizza is delicious), I tried Yin’s homemade granola.

I love granola, but often find it prohibitively expensive. I’ve tried making it at home, but it’s always tasted…not quite right. Yin’s granola surpassed the store bought. The secret ingredient? Coconut oil!

Here’s how you make it (recipe graciously shared by Yin, and adapted from Two Peas And Their Pod):

granola-handful

Dry Ingredients:

2 c. rolled oats

3/4 c. coconut flakes + an extra handful

1/2 c. chopped pecans

1/3 c. pepitas

3 T. hemp seeds

2 T. brown sugar

1 tsp. cinnamon

1/4 tsp. salt

Wet Ingredients:

4 T. melted coconut oil

1/2 c. maple syrup

1 tsp. vanilla extract

1/4 tsp. coconut extract

Instructions:

1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

2. In a large bowl, mix the dry ingredients.

3. In a small bowl, mix the wet ingredients.

4. Drizzle the wet ingredients over the dry ingredients. Stir to incorporate.

5. Pour the mixture onto the baking sheet, spreading into a single layer.

6. Bake until granola is golden brown (~30 min.), stirring every 10 min.

7. Let granola cool completely before storing in an airtight container. This recipe makes roughly 5 c. granola, which will keep for up to one month.

I bought the ingredients this evening, and am looking forward to making a batch tomorrow.

What about you? Any fun plans for the weekend?

P.S. My favorite kale salad and a tip for enjoying peach season.

Categories: Food

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