A Memory from Chania and a Granola Recipe

Coconut Almond Granola

I recently baked delicious granola – enough to fill a jar and have for breakfast everyday. I’m always in a rush in the morning when I get ready for work and wanted to make breakfast ahead of time to save me some minutes in the a.m. The Coconut Almond Granola recipe below is super easy to make and I love topping it with yogurt and blueberries or strawberries.

The recipe reminds me of when my friend Liz made granola from our tiny kitchen in London years ago. At the time, I wasn’t as adventurous in the kitchen as I am now so I was in total awe of Liz. It’s funny how certain foods or dishes trigger fond memories. After we moved away from London, we were lucky that we could stay with Liz’s aunt in Chania for a couple of weeks before flying back home.

Aunt Karen was was such a free-spirit and so positive and welcomed me into her home like I was her own child which was a comfort after we had been living in hostels throughout Europe the previous two months. One of the best things about staying with Karen were her home-cooked meals – from the freshly-pressed olive oil that was sourced from the olive tree in her backyard to the tzatziki that included ingredients from her garden. But for some reason, what I remember most are the bowls of granola we ate for breakfast. Liz and I would sit at Karen’s kitchen table every morning and top our granola with yogurt, sliced strawberries, and honey and eat every last bite as we looked out the window to the olive trees in the backyard and beyond to green landscape and blue skies. It was simple comfort food and a memory I can’t forget.

I hope you try this granola and enjoy it as much as I did!

Coconut Almond Granola

Coconut Almond Granola
Prep time:
Cook time:
Total time:
Yields: ~4 cups granola
Dry ingredients:

3 cups old-fashioned rolled oats

1 cup whole almonds (or sliced)

½ cup walnuts, chopped

½ cup pecans, chopped

¼ cup sunflower seeds (or flax seeds)

1 cup unsweetened coconut flakes

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon sea salt

Wet ingredients:

½ cup pure maple syrup (or honey, agave, barley malt syrup)

2 tablespoons coconut oil (measured solid)

¼ cup packed brown sugar

2 teaspoons pure vanilla extract

  1. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the dry ingredients. Combine the wet ingredients in a small saucepan and set over medium heat. Whisk until sugar dissolves. Pour over dry ingredients and toss until evenly coated.
  3. Spread evenly on baking sheet. Bake for 30 minutes, tossing every 10 minutes.


Recipe courtesy of Blahnik Baker.

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