Happy March everyone! I love this month for so many reasons, one of them being it is the beginning of spring, even if we have snow covered trees still. Though we definitely don’t have snow covered anything right now, haha. But it always means the weather is going to get warm and sunny and we may even have some snow storms – the best of both worlds! We will see what this spring brings, as we’ve had such a mellow winter.
Not only that, but March is my birthday month. So, this year I am only making things I want this month. March will be filled with all of my favorite recipes on the blog. I am getting ready to move into my new house and kitchen soon, so it’s really exciting and I’m celebrating early with all of my favorite things.
So let’s talk granola. We didn’t have granola in my house when I was young, we only had cereal or granola bars. But when I went away to boarding school in Vermont, our kitchen was stocked with granola all the time. I ate it frequently because it was fast and delicious. Granola is such an easy way to have homemade cereal at home at all times! It is super simple to bake and it lasts for weeks. You can also take it with you as a snack on the go to eat all day long.
So, of course I made Coconut Chocolate Chip Granola – after one of my all time favorite cookies, the Dad’s Coconut Chocolate Chip. You can find the cookie recipe inside my book, Cookies for Everyone. This granola is more than a breakfast, it’s also an amazing snack! My favorite way to eat it is with milk, but you could also do yogurt, or just by the handful.
Coconut Chocolate Chip Granola
Makes 9 cups
298 grams (3 cups) organic rolled oats
85 grams (1 1/3 cups) plus 64 grams (1 cup) organic wide flake coconut
1/2 teaspoon organic ground vanilla bean
113 grams organic cane sugar
113 grams organic coconut oil
1/2 cup water
64 grams (3 tablespoons) organic raw local honey
28 grams organic light corn syrup
1/2 teaspoon fine sea salt
198 grams (1 cup) organic semi sweet chocolate chips
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the oats, 85 grams of coconut, and vanilla bean and set aside.
In a small saucepan, add the cane sugar, coconut oil, water, honey, and corn syrup. Cook on medium/high heat until everything is combined. Remove from heat and add the sea salt. Stir to combine completely. Pour the sugar mixture over the oat mixture and fold to combine and completely coat the oats.
Transfer to the prepared baking sheet and spread out as evenly as possible. Bake for 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until golden brown. Let cool completely on the baking sheet.
Once cool, add granola, chocolate chips, and remaining 57 grams of coconut to a large mixing bowl. Mix to combine completely.
Store in an airtight container for up to 1 month.
Gluten Free – Use gluten free oats.
Sea Level – Bake at 325°F for 25 minutes, remove from oven and stir to rotate granola. Bake again for 25 minutes or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!