---
comments: true
tags:
  - breakfast
---
# :ear_of_rice: Toasted-Coconut Granola

![Toasted-Coconut Granola](../assets/images/toasted-coconut-granola.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 7 cups | 55 minutes |

## :salt: Ingredients

- :ear_of_rice: 3 cups old-fashioned rolled oats
- :jack_o_lantern: 1 cup raw pumpkin seeds
- :sunflower: 1 cup raw sunflower seeds
- :coconut: 1 cup coconut flakes
- :chestnut: 1.25 cup raw pecans
- :maple_leaf: 0.75 cup maple syrup
- :olive: 0.5 cup olive oil
- :maple_leaf: 0.5 cup light brown sugar
- :salt: some salt

## :cooking: Cookware

- 1 large bowl
- 1 rimmed baking sheet

## :pencil: Instructions

### Step 1

Preheat oven to 300°F.

### Step 2

Place old-fashioned rolled oats, raw pumpkin seeds, raw sunflower seeds, coconut flakes, raw pecans, maple syrup, olive
oil, light brown sugar, and 1 teaspoon salt in a large bowl and mix until well combined.

### Step 3

Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes,
until granola is toasted, about 45 minutes.

### Step 4

Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container
for up to 1 month.

## :link: Source

- <https://www.marthastewart.com/256537/farmhands-choice-granola>