extra-crisp and flaky granola


3/4 cup coconut oil
3/4 cup maple syrup
1/2 cup golden bakers sugar
1/2 teaspoon flaky sea salt
3 teaspoons vanilla extract
3 cups old-fashioned rolled oats
3 cups natural, unsweetened wide-flake coconut
1 1/2 cups raw pumpkin seeds
1/3 cup brown flaxseeds


Preheat the oven to 300 degrees F. Line a large rimmed sheet pan (measuring 13 by 18 inches) with ovenproof kitchen parchment paper.

For the mixture, place the oil, maple syrup, sugar, and salt in a heavy, medium-size saucepan. Stir to combine. Set the saucepan over moderate heat, bring to a simmer, and simmer for 1 minute. Remove from the heat to a heatproof surface. Stir in the vanilla extract.

In the meantime, toss the rolled oats, coconut, pumpkin seeds, and flaxseeds in a large mixing bowl.

Pour the oil mixture over the oat mixture. Toss well, using two heatproof spatulas.

Spoon the oat mixture onto the parchment paper-lined baking pan. Scatter the mixture to spread it out in an even layer, using a palette knife or small offset metal spatula. If the surface of the oat mixture is uneven, some sections may not bake properly, leaving them tacky instead of flaky and lightly crunchy.

Bake the granola in the preheated oven for 50 minutes, or until golden through and through. Several times during the baking process (and at least 3 times), remove the pan from the oven to toss the mixture lightly, using two offset metal spatulas. Avoid under-baking the granola mixture.

Cool the granola completely in the pan on a cooling rack. Carefully sweep the thoroughly cooled granola onto a clean, cool, and dry sheet pan. Lightly crumble the granola until separated into flakes. Store the granola in tightly-covered glass jars or a large tin.


about eleven cups


on baking day, or up to 3 weeks in advance, stored a tightly-covered glass jar or tin


◊ using unsweetened wide-flake coconut, rather than the sweetened flaked variety, is essential to the finished taste and texture of the granola
◊ light brown sugar may replace the golden bakers sugar
◊ natural, unsweetened wide-flake coconut is available in 12-ounce bags from Bob’s Red Mill
◊ be sure to thoroughly toss the granola mixture as it bakes as described in the method