Coconut Granola
We usually serve Malibu granola at the cafe. It’s nicknamed The Mayor’s Granola because Laura Rosenthal, who served as the mayor of Malibu, makes it. She will not share her super secret recipe, but making your own version is easy. I prefer it full of nuts and dried berries, but you can mix almost anything into it.
This recipe is vegan and gluten free. I usually eat my granola with unflavored kefir, but you you serve it with almond milk, it will remain vegan.
Coconut Granola
Ingredients
- 2 cups oats
- 1 cup walnuts
- ½ cup raw pumpkin seeds
- 2 tablespoons sesame seeds
- 3 tablespoons brown rice syrup
- 3 tablespoons coconut oil, melted
- Flaked, sweetened coconut
- 1/2 cup dried fruit, such as cranberries or other - optional
Instructions
- Combine the oats, walnuts, pumpkin seeds, and sesame seeds in a medium size bowl. Toss with brown rice syrup and coconut oil. Season with salt.
- Place on a baking sheet, and bake in a preheated 375 degree oven for 15 - 20 minutes, stirring occasionally, until the ingredients start to toast.
- Add the sweetened coconut and the dried berries, and return to the oven for 5 more minutes.
- Transfer the granola to a plate and let it cool. It will crisp as it cools.
Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House. Photography credit: Martin Lof © 2016 For online, a link to the book’s page on PenguinRandomHouse.com or an online retailer is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).