The truth about summer, that no one really likes to talk about, is that it gets hot. Like really gross hot. I'm talking the kind of hot that makes you want to go out and buy yourself a personal inflatable kiddie pool to fill with ice water and sit in on your patio. Or maybe that last part is just me. Side note, I'm kind of not really kidding about the kiddie pool, so feel free to send one my way. Errr, sorry. That just took a weird detour. Point being is, there's so much to love about summer and as much as we all love summer pies and sunshine, they don't always mix. Baking when it's 90°F out (or hotter...) is a ridiculous thing to do. However, I'm pretty sure I'd be the worst blogger ever if I told you not to turn on your oven in the summer. So, here's my pro tip: bake at night! It's the bees knees! I love it, and I'm a total tard for not doing it sooner. 'Cause the minute that giant fireball in the sky sets, everything in the world cools down, and voilà, it's baking weather again!
Maybe you're thinking, 'but it's night and I don't want to think.' Bake granola! Your house will fill up with a deliciously sweet and nutty aroma and you'll be set for breakfast in the morning. There's nothing I love more than waking up, brewing a fresh cup of coffee and whipping up a quick bowl of greek or skyr yogurt, homemade granola, fresh fruit, and a touch of maple syrup. It's my morning paradise. If I'm feeling extra loungy, I take it outside, sit by my herbs, and watch Vienna roam around the patio. A quick note about the granola because I feel like I should explain the 'summer' in summer coconut macadamia nut granola. If you ask me, coconut and macadamia nuts just scream summer, therefore I've called it 'summer coconut macadamia nut granola.' Plus, it hasn't got a lot of frills (i.e. no dried fruits, only one type of nut), so it makes a great base for all those awesome summer fruits you're snapping up at the farmers market! Note that this recipe doesn't have a ton of added sweetness, so if you've got a sweet tooth, add a bit more maple syrup to the mix.
Happy Friday, sweet friends!!
Summer Coconut Macadamia Nut Granola
Adapted from Fall Spice Olive Oil Granola
Makes 9-12 servings, depending on portion size
- 1/2 c. maple syrup
- 1/3 c. coconut oil (melted, if not already liquified)
- 3 c. rolled oats
- 1/2 c. macadamia nuts, coarsely chopped
- 1/2 c. finely shredded, unsweetened, dried coconut
- 1 tsp. ground cinnamon
- 1/2 tsp. good quality flake salt (like Jacobsen)
- 1 tsp. vanilla bean paste
- 1 tsp. vanilla extract
- 1/4 c. toasted coconut chips
- Small saucepan
- Wooden spoon
- Mixing bowls
- Measuring cups and spoons
- Glass measuring cup
- 13" x 18" rimmed baking sheet
- Large metal spatula
- Jars (for storage)
- Preheat oven to 265°F.
- In a large mixing bowl, combine all ingredients except the toasted coconut chips and mix together with a wooden spoon until oats are well and evenly coated.
- Transfer to rimmed 13" x 18" baking sheet and pat down in an even layer (using wooden spoon or hands if preferred).
- Bake for 75 minutes.
- Quickly remove sheet from oven, flip granola with large metal spatula, being careful to keep it in as large of chunks as possible.
- Return sheet to oven and bake for an additional 30-45 minutes or until granola is completely dry. Add coconut chips in the last 10 minutes of baking to lightly toast.
- Let cool on sheet.
- Serve and enjoy (or store in jars)!
Note: Granola will keep for up to 2 weeks if stored properly.