Coconut Granola

This delicious homemade almond, pecan, and Coconut Granola is toasty, nutty, and packed with flavor! It’s perfect for snacking by the handful or for topping your favorite yogurt.

Course Breakfast, Snack

Cuisine American

Keyword Coconut Granola

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 2474kcal

Author Jenn Laughlin - Peas and Crayons

Equipment

Ingredients

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 any extra desired

Instructions

Preheat oven to 300°F with wire rack in the center/middle position.
Line a 10×15-inch rimmed baking sheet with parchment paper.
In a large bowl, combine oats and chopped nuts.
In a small bowl whisk together melted coconut oil with maple syrup, honey, vanilla, salt, and cinnamon. Pour over oats/nuts and mix well to coat.
Use a silicone spatula or bowl scraper to transfer the granola mixture onto the parchment paper lined baking sheet and spread out very well in a super thin layer. Almost all the parchment paper should be covered by granola. Pat to flatten.
Bake on the center rack at 300°F for 20 minutes. When timer beeps, carefully remove from the oven and add shredded coconut. Stir it up and return the pan to the oven to cook for an additional 10-15 minutes or until golden and crispy. Keep an eye on it and remove from the oven once it's your idea of crispy golden perfection.
Once you remove your granola from the oven, allow it to cool on the baking sheet until completely cooled. This will give it the necessary time to get that signature crunch we all know and love. (The granola will not crisp up until it has cooled.)
Once cooled, stir in any extras your heart desires! See notes for some tasty ideas.
This granola will keep for up to two weeks in a lidded airtight container. Enjoy as a snack, in your favorite trail mix, or on top of yogurt with fresh fruit and all your favorite toppings.

Notes

Want to add some extra mix-ins to your granola? Have fun with it! Dried fruit and chocolate will be added after baking and cooling to prevent melting while nuts and seeds can be baked along with the granola.

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 granola, use certified gluten-free rolled oats.

Recipe yields 3.5 cups of granola total. Nutrition Facts below are estimated per 1/2 cup serving using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition