This recipe is named “Aloha Granola” because I often take it to the beach to share with the people we meet there. Aloha, here in Oahu, is a way of life — not a salutation as the tourist industry would have you believe — but a code of conduct. Aloha is sharing your food with a stranger, aloha is when that same stranger turns immediately to help you set up your beach tent. Aloha is generosity, kindness, and love which goes both ways. This granola is delicious on its own but best when shared. So here is the recipe in hopes that you will use it to bring some aloha to your neighborhood.
This granola is not too sweet, gummy, or dry. I can’t tell you how many times I’ve tried store bought granola only to scratch up the roof of my mouth like I’m eating diamond crumbles or Captain Crunch. Dry and rock-hard granola is not okay with me. No thank you.
Versatile and forgiving, this is sure to be your new favorite recipe, too.
You will need:
3 cups whole rolled oats
1/3 cup sunflower seeds
1/4 cup almonds
1/4 cup macadamia nuts
1/4 cup whole pecans
1 Tablespoon chia seed
4 1/2 Tablespoons maple syrup (OR: macadamia syrup/honey/agave)
2 Tablespoons coconut oil (warm it in the sunshine if it’s solid)
1 teaspoon vanilla
1 large pinch of ground sea salt
Optional: 1/4 cup coconut flakes (reduce syrup/honey by half if you use coconut)
Preheat your oven to 300 degrees Fahrenheit. Combine the nuts and seeds (it’s best to use raw but there’s no need to panic if you can’t find them) in a food processor or powerful blender. You’ll want them roughly chopped.
Now stir in the oats and try to forgive me for forgetting to photograph the chopped nuts.
Now add syrup/honey, coconut oil, vanilla, salt and coconut flakes (if you are using them).
Use a spoon to stir the liquids into the nut mixture until they are fully combined.
Spread the granola evenly over a large ungreased baking sheet. I like to use an old jellyroll pan because of the sides but this is definitely not a requirement.
Bake the granola for 10 minutes and then check it. If it’s not quite to your preference, toast it for another 5 minutes and recheck. I like my granola to be golden in color and still a little raw in places. Keep adding 5 minutes to your baking time until the granola is your idea of perfect.
10 minutes: lightly toasted
15 minutes: almost golden
20 minutes: golden
25 minutes: dark golden
30 minutes: I have no idea because I’ve never baked it that long.
Once your granola has completely cooled, add whatever dried fruit you prefer and place it in an air-tight container in a cool and dry place.* I don’t particularly like dried fruit in my granola but Caleb loves it with raisins so, of course, I added raisins when making it for this post. Can you blame me? I can’t think of anything more adorable than a toddler asking if he can add raisins to the granola. “Peas, Mommy? Peas?”
We divided this batch of granola and gave half of it away. The remaining half will taste SO much better now. You know?
Now try using your Aloha Granola to make our family’s favorite: Açaí bowls (Hawaiian style).
*When I lived in Alaska, this meant that I could store it in my pantry. Here in Hawaii, I store granola in the freezer. I trust that you know your climate better than I do so I won’t offer any further storage advice.