Name: CRAFT Coconut Groves GRANOLA Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Ingredients: 3 cups rolled oats (old-fashioned); 3 tbs raw almonds, roughly chopped; 3 tbs pecans, roughly chopped; 2 tbs unsweetened shredded coconut (optional); 2 tbs sunflower seeds; 1 tbs ground flaxseed (optional); 2 tbs brown sugar or coconut sugar; 1 tsp ground cinnamon; 1 tsp fine sea salt; 4 tbs maple syrup; 2 tbs neutral oil (eg. canola, avocado, or light olive oil); 1 tsp vanilla extract; 3 cups Greek yogurt (full-fat or 2%); 2 cups mixed berries (strawberries, blueberries, raspberries); 2 tbs maple syrup (for drizzling); 6 to taste fresh mint leaves (optional, for garnish)

Method

Granola

Preheat & prepare

Preheat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Mix dry ingredients

In a large bowl, combine 3 cups rolled oats, chopped almonds, chopped pecans, shredded coconut (if using), sunflower seeds, ground flaxseed, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon fine sea salt. Stir until evenly distributed.

Mix wet ingredients

In a small bowl or measuring cup, whisk together 4 tablespoons maple syrup, 2 tablespoons neutral oil, and 1 teaspoon vanilla extract until smooth.

Combine and coat

Pour the wet mixture over the dry ingredients. Stir well with a spatula or wooden spoon until the oats and nuts are evenly coated and slightly clumping.

Spread on sheet

Spread the granola mixture in an even layer on the prepared baking sheet. Press down lightly with the back of a spoon or spatula to promote cluster formation.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through for even browning. Watch closely during the last 5 minutes so it doesn't burn; granola should be golden brown and fragrant.

Cool and add mix-ins

Remove the baking sheet from the oven and let the granola cool completely on the sheet (about 20–30 minutes). As it cools it will crisp and form clusters. If you want to add any fragile dried fruit (not in ingredient list) wait until fully cooled. Transfer cooled granola to an airtight container.

Yogurt & Assembly

Portion Greek yogurt into bowls or serving glasses. For 3 servings, use about 1 cup yogurt per serving (adjust to taste).

Divide the mixed berries evenly between the bowls (about 2/3 cup berries per serving). If using larger strawberries, quarter them.

Spoon 1/2 to 3/4 cup of the prepared granola over the yogurt and berries, depending on desired crunch level.

Drizzle approximately 2 teaspoons to 1 tablespoon maple syrup per serving (total 2 tablespoons across all servings) over each assembled bowl, or to taste.

Garnish with fresh mint leaves if using and serve immediately so granola stays crisp. Leftover granola keeps in an airtight container at room temperature for up to 2 weeks.

Granola Recipe