Coconut Granola – a homemade granola that’s full of wholesome ingredients and coconut flavor, yet so delicious even picky eaters will reach for seconds.
I’ve always loved granola. Store-bought varieties are convenient, but nothing beats a fresh batch made at home. My mother baked granola often when I was young, and I still remember eating it with milk or snacking on handfuls straight from the jar. That nostalgic flavor is what inspired this recipe.
My family loves granola, so I’m always experimenting. For this version I combined elements from a couple of recipes, then increased the coconut for extra flavor and used coconut oil to amplify the coconut profile. The result is one of my favorite granolas — crunchy, coconut-forward, and packed with good-for-you ingredients.
Homemade granola is simple to make: mix the dry ingredients, warm the sweetener and oil, combine everything, spread it on a baking sheet, and bake until golden. It’s a straightforward process with great payoff.
When I made this batch I had fresh raspberries and vanilla yogurt, so I layered parfaits for several breakfasts. The combination of creamy yogurt, bright berries, and crunchy coconut granola was heavenly.
You can use any berries you like; raspberries were perfect for me. The tartness balances the sweet, toasty coconut and maple notes.
To boost nutrition I add pumpkin seeds, chia seeds, and ground flax. These add texture, healthy fats, and fiber — the kids never noticed the flax, and they happily munched their portions. If you’re like me, you may find yourself hiding a jar so you get your share!
If you enjoy this recipe, consider saving or sharing it for later. Below are a few other granola-style recipes you might like as well:
- Homemade Granola Bars
- Nutty Granola
- Chocolate Chip Granola Muffins
Coconut Granola Recipe
Kara
Pin Recipe
15 mins
30 mins
45 mins
12 servings
347 kcal
Ingredients
- 3 cups regular oats
- 1 ½ cups sweetened flaked coconut
- ⅔ cups pumpkin seeds (pepitas)
- 1 cup sliced almonds
- 3 Tbsp chia seeds
- ¼ cup flax seeds ground
- ½ cup pure maple syrup
- 3 Tbsp brown sugar
- ⅛ tsp salt
- ½ cup coconut oil
Instructions
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Combine oats, coconut, pumpkin seeds, almonds, chia seeds, and ground flax in a large bowl and toss gently to mix.
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In a small saucepan over low heat, melt together the maple syrup, brown sugar, salt, and coconut oil. Stir until smooth and warm.
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Pour the syrup mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture on a lightly greased cookie sheet.
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Bake at 300°F (150°C) for 15 minutes, stir to break up any large clusters, then bake for another 15 minutes until golden and fragrant. Let cool completely before serving or storing.
Nutrition
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