TRIPLE-COCONUT ANCIENT-GRAIN GRANOLA

Coconut is often tossed into granola, but once it is baked, the fine shreds disappear into the mix. For a hearty coconut-driven granola, I combine wide ribbons of coconut flakes with coconut oil and coarse coconut palm sugar. All that coconutty richness, along with pepitas and a hint of allspice, turn the taste toward Latin America and the Caribbean. I especially like this over coconut yogurt.

makes about 6 cups

gluten-free, dairy-free, no eggs, no nuts

• 2¾ cups (264 g) old-fashioned rolled gluten-free oats
• 3 tablespoons amaranth seeds
• 3 tablespoons millet seeds
• 3 tablespoons whole roasted buckwheat groats
• 2 cups (188 g) unsweetened coconut flakes
• 1 cup (136 g) raw pepitas (hulled pumpkin seeds)
• ¼ cup (38 g) sesame seeds
• ½ cup (170 g) honey
• ¼ cup (50 g) solid virgin coconut oil
• ¼ cup (43 g) coconut palm sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ teaspoon salt

1. Position the racks in the upper and lower thirds of the oven and preheat to 325°F. Line two half sheet pans with parchment paper.

2. Mix the oats, amaranth, millet, buckwheat, coconut, pepitas, and sesame seeds in a large bowl. Combine the honey, coconut oil, palm sugar, cinnamon, allspice, and salt in a small saucepan and heat over medium heat, stirring, until the oil melts and the honey is runny. Pour over the oat mixture and stir until everything is evenly coated. Divide between the prepared pans and spread in an even layer all the way to the edges.

3. Bake the granola, stirring and switching the positions of the pans halfway through, until golden brown, 25 to 30 minutes.

4. Cool completely on the pans on wire racks.

MAKE AHEAD

The granola will keep at room temperature for up to 1 week or in the freezer for up to 2 months.