dani coleman

I am a private chef primarily based on the island of Nantucket.

Bespoke Granola

Bespoke Granola

While wearing my private chef hat, I spend an inordinate amount of time weaving in and out of supermarket aisles. I sometimes get hung up in sections with too many choices (thanks, Libra sun!). Store bought granola baffles me. Seriously. I can’t understand why folks feel a need to buy a food that is so absurdly simple to make at home. Okay, I know not everyone has time or space for this, but it doesn’t have to be a major production! A sheet tray, a large mixing bowl, and some parchment will make it easier for you.


And the true beauty is that a recipe like this can be personalized to be your very own. Play around with the amount of sweetness (or type of sweetener!), add different spices or extracts, switch up the seeds and nuts, add a dried fruit (or not!)...Nobody else in the world will have granola like yours! Bespoke granola! Yay!


Read on. You are going to become a convert and spread the good word accordingly! No more standing in the cereal aisle with that look on your face, wasting your precious life! Do this now.

Bespoke Granola

Makes a LOT-about 8-10 cups (depending on how casually you measure things)


4 1/2 cups GOOD oats (this means Bob’s Red Mill!)

1 1/2 cups slivered almonds

1 cup large and unsweetened coconut flakes (Bob’s!)

1 1/2  cups pumpkin seeds

1/2 teaspoon salt

1/2 teaspoon powdered ginger

1 teaspoon cinnamon

1 teaspoon vanilla extract

3/4 cup liquid coconut oil (like this)

3/4 cup maple syrup (the darker the better)

1/3 cup dark brown sugar (or less or more)

1 1/2 large egg whites (1.5 liquid oz) 


Heat the oven to 325°. Spread parchment on two 1/2 sheet trays. Get your large bowl and dump all the ingredients into it. Mix well with your clean hands (or a spoon if you’re squeamish). Spread equally onto the two trays and bake for 40-60 minutes, switching trays around, until deep golden brown. If you can resist the urge to mess with it, there will be big glossy chunks of delicious granola. If it is baking unevenly and you need to move it around with a spatula, that is ok too! It will be less chunky, but still beautiful and delicious-my two favorite words.

Cool and keep in an airtight container. Or freeze in ziplock bags. Or share with people you love.

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