Saturday, May 14, 2011

Pomegranate Coconut Granola

I love granola. It is the perfect combination of healthy, sweet, salty, crunchy, and chewy. I love trying new variations, and if you have seen my other blog, you will know that I have made many granola recipes. Here are some of my recipes: Sarah's Super Granola and Peanut Butter Granola and Maple Nut Granola and Craisin Raisin Granola and Granola Bars. Am I obsessed? Maybe. Is that a problem? Definitely not.

All the players.

I doubled my recipe, but only because there were a lot of mouths to feed. Note how it is midnight. Yes, I am a midnight snacker and I do my most productive work in the wee hours of the morning.


I love making signs for my food. Dork alert.



Pomegranate Coconut Granola

  • 4 cups old-fashioned rolled oats
  • 3/4 cup sliced or slivered almonds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 tablespoon wheat germ (optional)
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup canola oil or coconut oil or unsalted butter (melted)
  • 1/2 cup pure maple syrup
  • 1 cup dried pomegranates (or cranberries, cherries, apricots, dates, figs, and/or raisins)
  • 1/2 cup dried shredded coconut
  1. Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.
  2. In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt. 
  3. In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. 
  4. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) 
  5. Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. 
  6. Add in the dried fruit and shredded coconut. 
  7. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Makes about 5 cups.


  1. Sarah, I miss your granola, and all of your yummy food you'd let us try. :)

  2. I can't wait to try this!! I love your granola!! Yum!!

    1. I am so excited that you are making this! Let me know how it turns out :)


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