Coconut Maple-Nut Cornflake Granola
Want to make your mornings a little more joyous? And your afternoons? And evenings? In other words, pretty much the whole day? Then whip up a batch of this addictively delicious Coconut Maple-Nut Cornflake Granola and watch your spirits soar! Yes, it’s that good!!!
It’s been ages since I’ve made any granola, let alone a new version. It’s one of those things I tend to make regularly for months and then just…don’t. I don’t know why. But last week when my husband was making a shopping list and added granola, I figured he was giving me a subtle hint and then I remembered this recipe that included cornflakes that I’d been wanting to try which sealed the deal and made both of us so happy!
Guys, you are going to absolutely adore this. It comes together in a snap and has so much flavor and texture. The coconut caramelizes as it bakes and the cornflakes add just the right amount of crunch!
Just look at those clusters!
And we haven’t even talked about how divine it makes your kitchen smell as it bakes!
It’s wonderful on yogurt or ice cream or just by the handful.
It’s all about the little things, right?!!
Coconut Maple-Nut Cornflake Granola
Makes about 8 cups
Prep Time: 7-8 minutes; Bake Time: 45-50 minutes
Ingredients
3 cups old-fashioned rolled oats (not instant)
1 ½ cups unsweetened coconut chips
1 ½ cups mix of pecans, walnuts and almonds, roughly chopped
1 cup cornflakes
¼ cup vegetable oil (you could use same amount of melted butter or olive oil)
⅓ cup maple syrup
¼ cup light brown sugar
1 ½ teaspoons kosher salt
The Recipe
1. Preheat oven to 300ºF.
2. In a large bowl, mix together the oats, coconut, nuts and cornflakes. In a small bowl, whisk together the oil, maple syrup, brown sugar and salt. Pour over the oat mixture and toss well to coat. Scrape out the mixture onto a large rimmed baking sheet and spread into an even layer.
3. Bake for 45-50 minutes without stirring until the granola is deeply browned. Remove and let cool on the baking sheet. Then use a metal spatula to help break apart the granola into clumps. Transfer to airtight containers and store at room temperature for up to 2 months.
Enjoy!
Note: Recipe adapted from Ready, Set, Cook by Dawn Perry. I tinkered a bit as always!
