Maple Coconut Granola

This granola – it’s not for the faint of heart. It has quite a bit of oil, which gives it an icy sheen and makes the larger bits shatter between your teeth with a very satisfying crack. It’s perfect for a day-long hike, as a post-run snack, or sprinkled sparingly over yogurt for breakfast. I don’t recommend it for mindless munching, though. This is not that kind of granola. As long as you stays close to this ratio of oats : add ins : sweetener + oil, it can easily be changed to accommodate whatever’s in your pantry (or on sale in the bulk bins) without any trouble.

• 3 cups rolled oats

• 3/4 cup raw sliced almonds

• 3/4 cup raw hulled pumpkin seeds

• 1/2 cup unsweetened coconut chips or flakes

• Large pinch kosher salt

• 1/2 cup coconut oil

• 1/2 cup maple syrup

• 1/2 cup dried fruit, optional

Preheat the oven to 300 F/150 C degrees and position a rack in the center. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the oats, nuts, seeds and coconut and mix thoroughly. In a small saucepan, whisk the coconut oil and maple syrup over low heat until the oil has completely melted, then add to the oat mixture. Stir until everything is well coated. Spread out in an even layer on the baking sheet, then sprinkle with a generous pinch of kosher salt (no need to mix in). Bake until golden brown, about 45 minutes, stirring once at the halfway mark. Upon removing the granola from the oven, stir in dried fruit, if using. Once cooled, store in an airtight container; this will keep well at room temperature for a week.

Note: My favorite fruit to add to this are dried cherries or apricots, cut into bite-sized pieces.

Prep time: 10 minutes | Cook time: 45 minutes | Yield: about 6 cups