Two Gifts: Coconut Granola & a Scale
Prep time
Cook time
Total time
Crunchy, rich, sweet coconut granola - made by weight.
Serves: about 6 cups
  • 300 grams rolled oats
  • 100 grams unsweetened shredded coconut or coconut chips
  • 220 grams nuts, coarsely chopped (this batch had a mix of slivered almonds and chopped walnuts, but I use what I have on hand)
  • 40 grams puffed rice cereal
  • 1 teaspoon (6 grams) sea salt
  • 100 grams brown or turbinado sugar
  • 150 grams maple syrup
  • 100 grams coconut oil (melted if solid)
  1. Preheat the oven to 300°F. Combine all the dry ingredients in a bowl. Add the syrup and the coconut oil. Mix to distribute. Scoop onto the baking sheet. Bake for 45 minutes, until just golden. No need to stir, but do pull in the corners if they seem to be getting brown. Let cool on the baking sheet, then break up and store in airtight containers. Letting it cool before stirring is a good way to get clumps, so be patient!
Recipe by Big Girls Small Kitchen at