Top your favorite yogurt with this easy, homemade coconut granola. It's hearty and perfect for snacking! Made with shredded coconut, sunflower seeds, coconut oil, and maple syrup.
Heather's Recipe Recap
Flavor/texture: Made with oats, shredded coconut, sunflower seeds, coconut oil, and maple syrup. It's lightly sweetened and crunchy.
Easy to customize: Prefer big clusters or smaller pieces? You can do both with this recipe.
Yield: About 6 heaping cups (12 servings)
Similar to: Brown Butter Honey Granola and Chai Spiced Granola
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Ingredients and substitutions
Old fashioned oats - Old fashioned oats are best for ideal texture, but quick cook oats can work as a substitute by cutting the baking time in half.
Shredded coconut - Unsweetened shredded coconut can be substituted with sweetened coconut for a sweeter granola.
Maple syrup - Can be substituted with honey or brown sugar.
Coconut oil - Refined or unrefined coconut oil works in this recipe.
How to make coconut granola
- Pour dry ingredients into a bowl.
- Add wet ingredients and stir to combine.
- Press into an even layer and bake until golden brown.
- Allow to rest for large granola chunks.
Tips and tricks
Don't stir or toss - Don't disturb the granola while it's baking. Instead of stirring or tossing, rotate the baking sheet once halfway through.
Allow granola to cool - Once your granola is done baking, allow it to set, undisturbed, until cooled completely. Then, break apart into clusters and store in a sealed container. Patience is key!
Don't reduce the sweetener - Maple syrup is the glue that holds your clusters together. Reducing the sweetener, or substituting with a sugar-free substitute, can cause issues with clumping.
Recommended
📖 Recipe
Coconut Granola
Ingredients
- 4 cups (356 g) old-fashioned oats
- 1 cup (60 g) unsweetened coconut flakes
- ½ cup (70 g) roasted unsalted sunflower seeds
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon salt
- ½ cup (156 g) maple syrup
- 6 tablespoons unrefined coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add oats, coconut, sunflower seeds, cinnamon, cardamom, and salt. Stir to combine and set aside.
- In a bowl, combine maple syrup, melted coconut oil, and vanilla extract. Stir to combine. Pour over oat mixture and toss until evenly coated.
- Pour mixture onto prepared baking sheet and spread into an even layer. Bake for 30-35 minutes, rotating pan once halfway through.
- Remove from oven and allow to cool completely on baking sheet. Granola will harden more as it cools. Store in an airtight container at room temperature.
Equipment Recommendations
Notes
- Old fashioned oats are highly recommended, but can be substituted with quick cook oats. They'll take less time to cook because they're thinner - about 20 minutes.
- Maple syrup can be substituted with honey or brown sugar.
- Coconut can be sweetened or unsweetened - depending on how sweet you'd like your granola.
- One serving = about ½ heaping cup of granola
- Coconut oil can be refined or unrefined. Unrefined will add more coconut flavor.
I like to make my own granola. This toasted up nicely at the 35 minute mark. I did stir mine half way through and added some chopped pecans because I had some. Super good recipe!