Maple Coconut & Almond Granola (overnight crunch)
Maple Coconut & Almond Granola (overnight crunch) is for you if you love granola that is actually crunchy and not too sweet. So you mix oats, almond flakes and coconut flakes with chia and sesame, then let it sit overnight in maple syrup so it toasts into golden crunchy chunks with only 10 minutes of hands-on time.
Ingredients
- 120 g rolled oats
- 30 g almond flakes
- 25 g coconut flakes
- 15 g chia seeds
- 10 g sesame seeds
- 20 g pumpkin seeds — optional but recommended for crunch
- 60 ml maple syrup
- 25 ml light olive oil or melted coconut oil
- Pinch of fine sea salt
- 1/4 tsp cinnamon — optional
Instructions
- Mix dry:- Add oats, almond flakes, coconut flakes, chia, sesame and pumpkin seeds if using to a large bowl and toss.
- Coat:- In a small bowl warm maple syrup and oil together, pour over dry mix .Toss well until every flake is glossy and coated.
- Rest overnight:- Cover and leave at room temperature 8 to 12 hours. So the oats soften and the chia starts to bind, which gives you crunchy chunks.
- Bake:- Heat oven to 150C. Spread on a parchment-lined tray in an even layer. Bake 22 to 28 minutes, stirring once halfway, until golden and crisp at edges.
- Cool:- Cool completely on the tray. It crisps as it cools.
- Store:- Transfer to an airtight container once cool.
Notes
• For bigger chunks, don't over-stir while baking.
• Add dried fruit or chocolate chips only after baking and cooling.
• Store airtight 7 days at room temperature, 14 days refrigerated. Always use a dry spoon.