Coconut Granola


Source"Eat Fat, Lose Fat" by Mary Enig and Sally Fallon
Prep time2 hours, 30 minutes
Cooking time30 minutes
Total time3 hours


The original recipe calls for honey, but we've adapted it to use maple syrup. The result is a delicious granola that's not too sweet, keeps well, and is healthy and filling. One batch should last you for weeks. All the major ingredients can be sourced locally, with the exception of coconut (which even an entrepreneurial young farmer is unlikely to figure out how to grow any time soon!).


10 cups
oats, rolled
1/2 cup
1/2 cup
coconut oil
1 1/2 cup
yogurt, whole milk
2 cups
1 1/4 cup
maple syrup
1 teaspoon
vanilla extract
1 teaspoon
1 teaspoon
cinnamon, ground
2 cups
coconut, dried (shredded )
2 cups
2 cups


In a small saucepan, melt butter and coconut oil together. Once melted, remove from heat and transfer to mixing bowl. Add in oats, yogurt, and water until combined. Cover and leave on the kitchen counter for 24 hours.

Preheat oven to 200°F. Add maple syrup, vanilla, salt, and cinnamon to granola and stir. (It will be hard to stir at this point!)

Place on 3 parchment-lined baking sheets and bake for several hours until dry and crisp. When finished, remove from the oven and top with dried coconut, raisins, and nuts. Allow to cool completely before storing in an airtight container.