Crunchy Coconut Granola Recipe for Homemade Morning Boost

Coconut Granola

• 2 cups old-fashioned rolled oats
• ½ cup sliced almonds
• ½ cup chopped pecans (or walnuts)
• ¼ cup melted coconut oil
• 3 TBSP pure maple syrup
• 2 TBSP honey
• 1 tsp pure vanilla extract
• ½ tsp fine sea salt
• ¼-½ tsp ground cinnamon
• ¾ cup unsweetened shredded coconut (plus extra if desired)

• Preheat the oven to 300°F (150°C) and position a rack in the center.
• Line a 10×15-inch rimmed baking sheet with parchment paper.
• In a large bowl, combine the oats, sliced almonds, and chopped pecans.
• In a small bowl, whisk together melted coconut oil, maple syrup, honey, vanilla, salt, and cinnamon. Pour the mixture over the oats and nuts and stir until everything is evenly coated.
• Use a spatula to spread the granola mixture in a thin, even layer across the parchment-lined baking sheet. Pat it down so it covers most of the pan.
• Bake at 300°F for 20 minutes. Remove the pan, add the shredded coconut, stir to combine, then return to the oven and bake an additional 10–15 minutes or until the granola is golden and crisp. Watch closely so the coconut doesn’t burn.
• Allow the granola to cool completely on the baking sheet; it will crisp up as it cools.
• Once cooled, stir in any optional extras like dried fruit or chocolate chips. Store in an airtight container for up to two weeks.

Customize this granola however you like. Add dried fruit or chocolate after baking and cooling to avoid melting; seeds and extra nuts can be mixed in before baking.

• Seeds: pumpkin, sunflower, sesame, chia
• Dried fruit: cranberries, raisins, apricot, pineapple
• Chocolate: white, dark, or regular chocolate chips
• Nuts: almonds, walnuts, macadamia, pecans, pistachio

For a gluten-free version use certified gluten-free rolled oats.

Recipe yields about 3.5 cups of granola. Nutrition facts are estimates per 1/2 cup serving and may vary based on ingredients and portion size.

Even More Granola Recipes