Rum-Kissed Coconut Granola
This tasty granola is perfect for breakfast and snacking!
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 12 servings (6 cups).
- 2 1/2 cups old-fashioned rolled oats, (8 ounces)
- 1/2 cup whole, raw cashews, (2 ounces)
- 1/2 cup whole, raw almonds, (2 ounces)
- 1/4 cup plus 3 tablespoons coconut sugar, (2 ounces)
- 1/2 cup unsweetened shredded coconut, (2 ounces)
- 1/4 cup coconut oil, (2 ounces)
- 1/4 cup maple syrup, (2 ounces)
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum , (such as The Kraken)
Position a rack in the center of the oven and preheat to 300ºLine a rimmed baking sheet with parchment paper, and have a second rimmed baking sheet and piece of parchment paper at the ready.
In a large bowl, stir together the oats, cashews, almonds, coconut sugar and shredded coconut.
In a small saucepan, combine the coconut oil, maple syrup and salt. Melt over medium heat until the oil is liquified. Stir in the vanilla and rum. Pour this mixture over the oat mixture, making sure to scrape out the salt that likes to stick to the bottom of the pot. Stir the granola well to coat it with the oil and to distribute the salt evenly.
Scrape the granola onto the lined baking sheet and spread it into a very even layer with the edges a touch thicker than the center; this will ensure even baking. Top the granola with the other sheet of parchment paper, then the other rimmed baking sheet, right-side-up, making a granola sandwich.
Bake the granola until it is deeply golden all over, 35-45 minutes, rotating the pan halfway through. (You'll need to peek under the parchment to check on it.) It will still be soft, but should crisp up as it cools. Remove the top sheet pan and parchment paper, and let the granola cool completely. If the granola isn't shatteringly crisp when cool, break it up and return it to a low (200ºF) oven for 10-20 minutes, then cool again and check for crispness. You can also leave it to dry out overnight in a turned-off oven with a pilot light.
Store the granola in an airtight container at room temperature. It will keep well for at least a month.
Adapted from my favorite granola recipe (by Casey Hayden via Claire Legas).
This granola uses a unique baking technique of sandwiching the mixture between two sheet pans lined with parchment paper – no stirring necessary. Leaving it alone means you end up with big shards that can be crumbled into chunks and clumps.
You will need two rimmed baking sheets of the same size, and two sheets of parchment paper.
Store the finished granola in an airtight jar at room temperature; it will keep for at least a month.
If you can't find coconut sugar, use 1/3 cup brown sugar or unrefined sugar in its place.
I like the spicy, molassesy Kraken rum here, but any dark rum will be lovely, and a gold spiced rum will work, too.
If gluten is an issue, be sure to use oats that are certified gluten-free.
I like this granola sprinkled over a bowl of fresh fruit (berries, mango, apricots and peaches are all great choices) or cooked rhubarb, and topped with a scoop of greek yogurt. Add a drizzle of honey if you want a bit more sweetness.
This recipe is extra-easy if you weigh the ingredients into a bowl and pan - no sticky measuring cups!
All ounce measurements here are by weight.
Nutritional values are base on one of twelve servings.
Calories: 228kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Sodium: 156mg | Potassium: 175mg | Fiber: 3g | Sugar: 7g | Calcium: 35mg | Iron: 1.4mg