A coconut granola that’s perfect for breakfast, as a snack, or as a topping for added crunch. If you love coconut, you’ll love this tasty, crunchy, not-too-sweet coconut granola.
This coconut granola uses three types of coconut - large coconut flakes, which give crunch and texture, unsweetened shredded coconut, and coconut oil, which is flavorful and healthy. Doesn't that sound good?
My family loves granola and I offer a few recipes for you to choose from. I figured why not add another great recipe/option?
How long has that granola been sitting on the shelf?
Making your own granola is so much better than buying that stuff on the shelf. First, you don’t know how long it’s been there. Second, you know exactly what is in there. Third, aren’t you worth the very best in everything? Yes, you are.
Use the best ingredients to make coconut granola - you're worth it
All of my granolas are a great snack option and good for you. I only use good ingredients and one of them is pure maple syrup. Do not use pancake syrup. That is not pure in any way. You are worth the pure stuff.
I use cinnamon for flavor, along with a good amount of vanilla. When vanilla was super expensive, bourbon was my go-to substitution. Either one is delicious. If you are wondering about the alcohol, don’t worry; it cooks off. Remember that vanilla is made with vodka. Just saying.
A coconut granola that's easy to prepare
This coconut granola is super easy to make. Just add the dry ingredients in a large bowl.
Melt the coconut oil and combine with the maple syrup and vanilla.
Combine the wet into dry and mix. I find tilting the bowl a little makes
Bake until golden.
Come on! Wasn’t that simple?
How long has that store granola been on the shelf? You can make this coconut granola or any of my granolas yourself, and it's fresh, delicious, and you know what's in there.
More delicious granola recipes to try
Crunchy honey nut granola bars
Blueberry yogurt parfaits with homemade granola
Life is too short for mediocre food.
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Easy Crunchy Not-Too-Sweet Coconut Granola
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
- 3 cups rolled oats old-fashioned
- 1 cup almonds sliced or slivered
- 1 cup pecans coarsely chopped
- 1 cup large coconut flakes
- ½ cup unsweetened shredded coconut
- 1 tablespoon cinnamon
- ¾ teaspoon kosher salt
- ½ cup pure maple syrup
- 6 tablespoons coconut oil
- 1 tablespoon vanilla
Instructions
- Preheat the oven to 325°F.
- In a large bowl, mix together the oats, almonds, pecans, coconut flakes, shredded coconut, cinnamon, and salt.
- Melt the coconut oil in the microwave until the coconut oil is liquidy. Alternatively, add the coconut oil to a small saucepan over medium heat until oil is melted. Pour the coconut oil into a 2 cup measure with the maple syrup.
- Add the vanilla. It may sizzle and that is okay. Stir and pour over the oat mixture.
- Stir using a spatula or spoon until the oat mixture is thoroughly coated and combined.
- Line your baking sheet with parchment paper to prevent sticking.
- Transfer granola onto a lined baking sheet and place on the middle rack of the oven.
- Bake for 20 minutes and stir to ensure even baking.
- Bake for an additional 20 - 25 minutes or until slightly golden brown. If you like extra crispy, you can cook for another 5 minutes. Just check because the time can vary depending on your oven and it can start to brown quickly.
- Remove from oven and let cool undisturbed. It will get crunchy as it cools.
- Once cooled, use your hands to break it up or lift the edges of the parchment to break it up. Store in an airtight container and enjoy!
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!