Alton Brown's Nutty Coconut-Maple Granola Recipe

Mar. 15, 2025

Photo: Caitlin BenselAlton Brown, the author ofGood Eats: The Final Years,a cookbook of updated recipes from Food Network’soriginalGood Eatsseries, “reloaded” his granola from 2001. “It’s equal parts nutty and fruity, with a balance of savory and sweet tones that make it fairly addictive—but in a good way,” he says.“Back then [in 2001], the idea of making granola was less than mainstream and I kept it simple just to help ensure viewers would give it a try, which they did,“the host of Food Network’sCutthroat Kitchensays. “My goal in ‘reloading’ the recipe was to intensify the nutritive value, enhance the texture and flavor and take advantage of the increased availability of foods that weren’t common 20 years ago like flaxseed meal, pumpkin seeds and quality dried fruit.“IngredientsIngredient Checklist2 ¾ cups uncooked old-fashioned regular rolled oats1 cup slivered almonds¾ cup roughly chopped pecan halves½ cup plus 1 tablespoon unsweetened shredded coconut⅓ cup plus 2 tablespoons packed light brown sugar¼ cup plus 2 tablespoons raw pumpkin seed kernels (pepitas)2 tablespoons flaxseed meal¼ cup pure maple syrup2 tablespoons coconut oil, melted2 tablespoons grapeseed oil½ teaspoon kosher salt¼ cup plus 2 tablespoons dried cranberries (optional)¼ cup plus 1 tablespoon dried blueberries (optional)DirectionsInstructions ChecklistStep 1:Preheat oven to 250°. Stir together oats, almonds, pecans, coconut, brown sugar, pepitas and flaxseed meal in a very large bowl. Add maple syrup, coconut oil, grape-seed oil and salt, stirring together with your hands.Step 2:Transfer mixture to a large rimmed baking sheet. Bake in oven, stirring every 15 minutes to ensure even browning, until golden brown, about 2 hours. Transfer mixture to very large bowl, and toss occasionally until mixture is cooled.Step 3:Add cranberries and blueberries, stirring to combine. Store in an airtight container in a cool spot away from direct light up to 1 month.

Photo: Caitlin Bensel

Alton Brown, the author ofGood Eats: The Final Years,a cookbook of updated recipes from Food Network’soriginalGood Eatsseries, “reloaded” his granola from 2001. “It’s equal parts nutty and fruity, with a balance of savory and sweet tones that make it fairly addictive—but in a good way,” he says.“Back then [in 2001], the idea of making granola was less than mainstream and I kept it simple just to help ensure viewers would give it a try, which they did,“the host of Food Network’sCutthroat Kitchensays. “My goal in ‘reloading’ the recipe was to intensify the nutritive value, enhance the texture and flavor and take advantage of the increased availability of foods that weren’t common 20 years ago like flaxseed meal, pumpkin seeds and quality dried fruit.“IngredientsIngredient Checklist2 ¾ cups uncooked old-fashioned regular rolled oats1 cup slivered almonds¾ cup roughly chopped pecan halves½ cup plus 1 tablespoon unsweetened shredded coconut⅓ cup plus 2 tablespoons packed light brown sugar¼ cup plus 2 tablespoons raw pumpkin seed kernels (pepitas)2 tablespoons flaxseed meal¼ cup pure maple syrup2 tablespoons coconut oil, melted2 tablespoons grapeseed oil½ teaspoon kosher salt¼ cup plus 2 tablespoons dried cranberries (optional)¼ cup plus 1 tablespoon dried blueberries (optional)DirectionsInstructions ChecklistStep 1:Preheat oven to 250°. Stir together oats, almonds, pecans, coconut, brown sugar, pepitas and flaxseed meal in a very large bowl. Add maple syrup, coconut oil, grape-seed oil and salt, stirring together with your hands.Step 2:Transfer mixture to a large rimmed baking sheet. Bake in oven, stirring every 15 minutes to ensure even browning, until golden brown, about 2 hours. Transfer mixture to very large bowl, and toss occasionally until mixture is cooled.Step 3:Add cranberries and blueberries, stirring to combine. Store in an airtight container in a cool spot away from direct light up to 1 month.

Alton Brown, the author ofGood Eats: The Final Years,a cookbook of updated recipes from Food Network’soriginalGood Eatsseries, “reloaded” his granola from 2001. “It’s equal parts nutty and fruity, with a balance of savory and sweet tones that make it fairly addictive—but in a good way,” he says.

“Back then [in 2001], the idea of making granola was less than mainstream and I kept it simple just to help ensure viewers would give it a try, which they did,“the host of Food Network’sCutthroat Kitchensays. “My goal in ‘reloading’ the recipe was to intensify the nutritive value, enhance the texture and flavor and take advantage of the increased availability of foods that weren’t common 20 years ago like flaxseed meal, pumpkin seeds and quality dried fruit.”

Ingredients

Ingredient Checklist

Directions

Instructions Checklist

source: people.com