Recipes: How to throw a festive May Day brunch

Coconut Granola

Serenbe May Day
Photograph by Patrick Heagney

Coconut Granola
Serves 8–10
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 Tbsp. maple syrup
1/4 cup coconut oil
1/4 cup plus 2 Tbsp. dark brown sugar
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250°F.

In a large bowl, combine oats, nuts, and coconut and set aside. In a small pot on low heat, combine maple syrup, oil, and brown sugar and melt, whisking often. Add syrup to oat mixture, and stir until coated. Season with salt. Scrape onto 2 sheet pans and bake, stirring every 15 minutes, until golden brown, about 1 hour and 15 minutes. Let granola cool 5 minutes, then transfer to a large bowl. Add raisins, and toss to combine.

Recipe provided by chef Matt Adolfi of Serenbe Foods.