It was time for me to make some homemade granola–I make it every few months and this Coconut Date Granola is a sweeter granola than I usually make, because in addition to honey and maple syrup (I usually use one or the other, or some of both) this also is sweetened with light brown sugar. It also has the natural sweetness of chopped dates, which are really good for you. Some other healthy ingredients in this recipe include pepitas, sunflower kernels, coconut flakes, and chopped pecans. And some light olive oil, too.
I shared this granola with some friends and co-workers, and they all really liked it. So if you’re a granola-lover, you’ll have to keep this recipe in mind!
COCONUT DATE GRANOLA by NancyC
Makes about 13 cups (halve the recipe to make a smaller amount)
- 6 cups old-fashioned oats
- 3/4 cup wheat germ or ground flaxseed
- 1 1/2 cups raw pepitas (hulled pumpkin seeds-you can use roasted pepitas, but add those in after baking)
- 1 1/2 cups hulled, raw sunflower kernels (you can use roasted kernels, but add those in after baking)
- 2 cups sweetened or unsweetened coconut flakes
- 2 cups chopped pecans
- 3/4 cup honey
- 3/4 cup pure maple syrup
- 1 cup light olive oil
- 1 cup packed light brown sugar
- 2 teaspoons salt
- 1 1/2 cups chopped dates
Preheat oven to 300˚F. Line 2 rimmed baking/cookie sheets with parchment paper; set aside.
In a large bowl, toss the oats, wheat germ or ground flaxseed, pepitas, sunflower kernels, coconut flakes, and chopped pecans; set aside.
In a small microwaveable bowl, heat honey for 20 to 30 seconds to make the consistency thinner. Then, in a medium size bowl, blend honey, maple syrup, olive oil, brown sugar, and salt, blending everything well. Pour honey/maple syrup/sugar mixture over oat mixture and toss until the oat mixture is well coated.
Spread granola mixture on prepared baking sheets and bake at 300˚F for 48 to 55 minutes, until mixture is golden, stirring mixture every 15 minutes. Remove from oven, stir in the chopped dates (half of the dates for each baking sheet), and let granola cool completely (the mixture will get crunchier as it cools). Some of the granola may dry in larger clumps, so you may need to break those into smaller pieces. Store in an airtight container at room temperature for up to three weeks.
This granola makes a great breakfast with milk. It also makes a great breakfast parfait with yogurt. And it also makes a yummy snack to munch on later in the day! Do you make homemade granola, and what is your favorite kind?
Sharing this recipe at Weekend Potluck, Fiesta Friday, Meal Plan Monday, Inspire Me Monday.
Hi Nancy, love granola. We grow coconuts on our property and I often toast it lightly and add to many dishes. A winner! Have a great weekend!
That’s so neat that you grow your own coconuts–I bet that fresh coconut is so good! Hope you have a great weekend, too, Cheryl!
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Thank U! xx
I have to try this! Sounds so yummy
Making this recipe this weekend…I have all the ingredients and hubby loves my granola!
That’s great Susan–hope you and your husband like this! 🙂
Yum yum yum! Looks delicious:)
I love this granola as I love coconut! I bet this would not even last one weekend in our house.
Yes, it does go pretty fast! 🙂
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Hi Nancy, you make the best granola, love coconut.
Thanks, Cheri! Hope you are having a great week! 🙂
Yummy looking and sounding granola! Thank you for bringing it to Fiesta Friday.
I have never made granola, but I am loving the idea of coconut and date…nice for breakfast as well as for snack.
I hope you are having a great week Nancy 🙂