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.
This granola starts with old fashioned oats. Shredded coconut and sunflower seeds are added for flavor and crunch. Then, it's lightly spiced with cinnamon and cardamom.
Lastly, coconut oil and maple syrup help form those crunchy granola clusters. Spread your granola out onto a baking sheet. It's ready in just 30 minutes! After cooling completely, break apart into clusters and enjoy.
Coconut granola can be enjoyed on its own (it's too easy to eat by the handful). It also makes the perfect morning yogurt topping. Or, pour milk over top like a bowl of cereal.
Ingredients and substitutions
Old fashioned oats - I recommend using old fashioned oats. They have the best texture for granola. Quick cook oats can be used, but they're thinner and have a powdery texture. This will change the texture of your finished granola. They'll also bake faster. (see the recipe card for substitution baking times)
Shredded coconut - I used unsweetened shredded coconut. Sweetened coconut flakes will work, but will (obviously) make your granola sweeter. This is up to personal preference.
Sunflower seeds - I used roasted, unsalted sunflower seeds. Salted sunflower seeds will work, but you may want to cut the amount of salt in half.
Spices - You'll need salt, cinnamon, and cardamom. If you don't have cardamom on hand, it can be substituted with additional cinnamon.
Maple syrup - Can be substituted with honey or brown sugar. Remember, using honey makes this recipe not vegan.
Coconut oil - I recommend unrefined coconut oil for additional coconut flavor. However, refined and unrefined coconut oil will both work.
Vanilla extract - Substitute with half the amount of coconut extract for extra coconut flavor.
How to make big granola clusters
The key to making big granola clusters? Don't disturb it while it's baking. Instead of stirring or tossing, rotate the baking sheet once halfway through.
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!
Also - don't reduce the amount of sweetener in this recipe. 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.
Storing homemade granola
Homemade coconut granola will keep for about two weeks in a sealed container at room temperature.
Granola can also be frozen! Store in a tightly sealed, freezer safe container for best results. It will keep for up to three months.
- 4 cups old-fashioned oats
- 1 cup unsweetened coconut flakes
- ½ cup roasted unsalted sunflower seeds
- 1 teaspoon cinnamon
- ½ cup cardamom
- ½ teaspoon salt
- ½ cup maple syrup
- 6 tablespoons unrefined coconut oil melted
- 1 teaspoon vanilla extract
- 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.
- 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.