Coconut Granola

This coconut granola is crisp, golden, and perfectly toasted with rich coconut flavor in every bite. You will end up with a satisfying mix of crunchy clusters and lightly toasted flakes in every bite. Made with rolled oats, shredded coconut, and simple pantry ingredients, it bakes up with a sturdy crunch while still feeling light and airy. The toasted coconut adds a delicate snap and rich, nutty flavor that takes the texture to the next level. It bakes up crunchy with just the right touch of natural sweetness.

Perfect for breakfast, snacking, or meal prep, this homemade coconut granola recipe pairs beautifully with yogurt, fresh fruit, or milk. It’s easy to make, stores well, and fits seamlessly into clean eating routines. Whether you enjoy it by the handful or sprinkled over smoothie bowls, this coconut granola is a pantry staple you’ll keep coming back to..

Recipe Card

Servings: 20 |

Time: 60 minutes

  • 2 cups oats

    1 cup pepitas

    ½ cup sunflower seeds

    1 cup walnuts

    1 cup chopped almonds

    1 cup chopped pecans

    1 ½ cup coconut flakes

    1 ½ tsp salt

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    ½ cup coconut oil

    ⅔ cup maple syrup

    1 tsp cinnamon

    2 tsp vanilla paste

    1. Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.

    2. Mix all dry ingredients in a large bowl.

    3. In a small saucepan, melt the coconut oil, and add the maple syrup, cinnamon and vanilla. Stir until well combined.

    4. Add this mixture to the dry ingredients, and mix until all dry ingredients are evenly coated.

    5. Place mix on your lined sheet pan, and spread on an even layer.

    6. Bake at 350°F for 15 minutes, toss to spread the mix. Continue to repeat this step, tossing now, every 10 minutes, until golden brown.

  • I like my granola very crunchy and toasted, so I repeat step #6, about 4-5 times.