Recipe: Coconut Berry Granola From the Kitchen Window column
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Recipe: Coconut Berry Granola

Using a mix of nuts and high-antioxidant fruits, this granola is sweetened only by a hint of honey and maple syrup. For those looking for a lower-calorie treat, this is it.

Makes approximately 9 cups

Eve Turow for NPR
Coconut Berry Granola
Eve Turow for NPR

6 cups rolled oats (not quick-cooking or instant)

1 cup almonds

1/2 cup pistachios

1/2 cup walnuts

1 cup dried, unsweetened shredded coconut

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 teaspoon salt

1/4 cup honey

1/4 cup maple syrup

1/2 cup dried cranberries

1/2 cup dried blueberries

Position racks in middle of oven and preheat to 350 degrees. Lightly spray 2 large baking sheets with nonstick spray or line with parchment paper.

In large bowl, mix everything but honey, syrup and dried berries .

Combine honey and maple syrup in small saucepan; bring to simmer over medium heat. Pour hot liquid over oat mixture and stir well. Toss mixture until thoroughly mixed.

Spread granola on prepared baking sheets. Bake until golden brown and fragrant, about 30 minutes. Rotate pans halfway through.

Cool granola completely, then add dried berries.