Pecan, Almond and Coconut Granola with Cardamom and Ginger
A granola that hits all the right notes - oaty, nutty, slightly sweet, crunchy, and with big flakes of gorgeous toasted coconut...makes a big batch so you can share the love.
This is a granola I have been making for years. It hits all the right notes - oaty, nutty, slightly sweet, crunchy, and with big flakes of gorgeous toasted coconut. I like to make it in big batches so I can gift some to neighbors and friends. Don’t you love gifts you can eat? Pour some into mason jars, add a bow, maaaybe a label, and you’re set. Chef tip: A wide mouth funnel (pictured above) is very handy if you find yourself filling mason jars often
Feel free to substitute different nuts and spices in this recipes, as long as you keep the ratios about the same. If you want to add in dried fruit, I would do it after the bake. I recommend using old fashioned oats (not quick, instant or thick.) You can easily make this granola gluten free by using gluten free oats. Use the lesser amount of brown sugar if you don’t like it super sweet. Add a little more if you have a sweet tooth.
The only major note here is that I toast the coconut separately and add it at the end so it doesn’t burn. You can use shredded coconut, but I really love the big flakes which you can find at most grocery stores now. Just make sure what you’re using is labeled unsweetened coconut.
To toast coconut: preheat the oven to 325ºF. Place shredded or flaked coconut evenly on a large, un greased baking sheet. Put the baking sheet in the oven, on the middle rack, and bake. Start checking it at 3 minutes. You want it lightly golden on the edges, with the center of the flakes still white. Watch it carefully because it can go from golden to burnt quickly.
Pecan, Almond and Coconut Granola with Cardamom and Ginger
Yield: 10 cups granola
Ingredients:
4 cups old fashioned rolled oats
2 cups pecans or walnuts, roughly chopped
1 cup sliced almonds
1 cup pepitas
1 tsp kosher salt
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon ground ginger
1/4 - 1/2 cup brown sugar
6 tablespoons honey or maple syrup
1/4 cup olive or canola oil
2 teaspoons vanilla
2 cups toasted coconut flakes
Instructions:
Mix first 9 ingredients in a large bowl.
Heat honey, oil and vanilla in a saucepan until warm and whisk gently to combine. Pour over dry ingredients and stir to combine thoroughly.
Pour granola onto a rimmed, lightly oiled sheet pan and bake at 350 for 30-40 minutes, stirring and turning trays around after 20 minutes point. Granola should be golden brown.
Remove from oven and let cool on sheet pan. It will seem a little soft but will crisp up as it cools.
Once cool, mix in toasted coconut.
Pour into mason jars or gift bags to gift. Or keep in an airtight container
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