I think I’ve teased this recipe enough with various photos on social media and now it’s time to actually reveal what’s become essentially its own food group in our household. I’ve been tinkering with the ingredients and baking time and I can safely say that we’re addicted. It hasn’t come to marking how much is left in the mason jar before I leave the apartment, but we’re getting there.
Yup, it tastes that good. Lightly sweet, plenty of crunch, lovely toasted coconut and flaked almonds. Excellent sprinkled over yogurt with a handful of blueberries or some pieces of fresh pineapple. What’s even better: all the ingredients can hang out in the pantry, no special trip to the grocery store required, and it only takes one bowl. So even when we’re reaching critically low levels we’re really only about 30 minutes away from a fresh batch.
One-Bowl Coconut Almond Granola (yield 2 1/2 cups)
1 1/2 cups old-fashioned oats
1/4 cup vanilla whey protein powder
2 tablespoons lightly packed brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 tablespoons pure maple syrup
3 tablespoons olive oil
1/2 teaspoon pure vanilla extract
1/3 cup raw sliced almonds
1/3 cup unsweetened flaked coconut
1/3 cup dried apricots, sliced
Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a small rimmed baking sheet with parchment paper and set aside.
In a medium bowl, combine oats, vanilla protein powder, brown sugar, ginger cinnamon, and salt. (If you’re not into protein powder you can leave it out – just keep an eye on your baking times – or sub in whole wheat flour.)
Pour the olive oil, maple syrup, and vanilla extract onto the dry ingredients and stir until the oats are evenly coated and the granola is well mixed.
Spread the granola mixture in an even layer on the prepared rimmed baking sheet and bake at 350 degrees F. for 8 minutes. Remove from the oven, stir to break up the clusters and sprinkle the almonds evenly over the granola. Bake for another 8 minutes, again stirring before adding the flaked coconut. Bake for a final 6-8 minutes until the granola is golden brown.
Remove from the oven, the slide the parchment paper and granola onto a wire rack and allow to cool for about 10 minutes before adding the dried apricot pieces.
Allow the entire mixture to cool completely before storing or serving. Store in an airtight container at room temperature. Serve with vanilla greek yogurt and fresh fruit.
Adapted from Small Batch Granola by Joy the Baker.
Small Kitchen Friendly?
Absolutely. I used a medium mixing bowl, measuring cups and spoons, a rubber spatula, rimmed baking sheet, and a wire cooling rack. Parchment paper will prevent the granola from browning too quickly and helps with the cooling process.
Our granola consumption has gone up 1000% since I started making my own. It’s just the right amount of sweetly spicy, the oats and almonds give it enough satisfying heft, and the apricots are pleasantly chewy. We often bring along a small container to jazz up a cup of yogurt, and it makes a parfait or dish of ice cream feel like a treat. I also love that the basic oat mixture is endlessly adaptable to what’s in the pantry, so expect more variations down the road.