Restaurants›Scarlett Green›House Maple Granola Recipe

House Maple Granola Recipe

Inspired by Scarlett Green
Time1h 10m
Serves4

thick Greek yogurt, fresh berries, toasted coconut

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Granola

Yogurt & Toppings

Method

Granola

1

Preheat oven

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

2

Combine dry ingredients

In a large mixing bowl, combine 3 cups rolled oats, 1 cup unsweetened shredded coconut, 1/2 cup roughly chopped almonds, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 2 tablespoons flaxseed meal (if using), 1 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt. Stir until evenly mixed.

3

Make maple mixture

In a small bowl or measuring cup, whisk together 1/2 cup pure maple syrup, 3 tablespoons neutral oil, and 1 teaspoon vanilla extract until combined.

4

Combine and spread

Pour the maple mixture over the dry ingredients and stir thoroughly, making sure all dry ingredients are evenly coated. Spread the mixture in an even layer on the prepared baking sheet, pressing lightly with a spatula so some clusters form.

5

Bake

Bake in the preheated oven for 18–25 minutes, stirring gently once at the halfway point (around 10–12 minutes) to promote even browning. After the first stir, press back into an even layer. Watch closely in the last 5 minutes — the granola should be golden brown and fragrant but not burnt.

6

Add toasted coconut

During the last 5 minutes of baking, sprinkle 1 cup unsweetened shredded coconut evenly over the granola to toast it on top (or spread toasted flakes separately if you prefer larger toasted pieces). Continue baking until coconut is light golden.

7

Cool and crisp

Remove the baking sheet from the oven and let the granola cool completely on the sheet (30–45 minutes). As it cools it will crisp and form clusters. Break into desired-sized clusters.

8

Store

Transfer cooled granola to an airtight container. It will keep at room temperature for up to 2 weeks, or longer in the refrigerator.

Yogurt & Assembly

9

Portion yogurt into serving bowls: divide 4 cups thick Greek yogurt among 4 bowls (about 1 cup per serving). Smooth the tops slightly.

10

Top with fresh berries: divide 2 cups mixed fresh berries evenly over the yogurt (about 1/2 cup berries per bowl). For strawberries, slice or quarter them so the distribution is even.

11

Add granola and toasted coconut: spoon 1/2 to 3/4 cup of the cooled house maple granola over each bowl (adjust to preference). Sprinkle additional toasted coconut flakes (about 2 tablespoons per bowl) for extra texture.

12

Finish and serve: drizzle each bowl lightly with extra maple syrup if desired (about 1/2 tablespoon per bowl) and finish with a tiny pinch of fine sea salt if you like a sweet-salty contrast. Serve immediately so the granola stays crisp.