Coconut Granola – Peas and Crayons

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.

This post really doesn’t need much of an intro.

I love granola. You love granola. We all love granola! So let’s make some, eh?

This crispy coconut granola is a breeze to make and oh so easy to customize with all your favorite mix-ins. Whether you sprinkle in some dried fruit, chocolate chips, seeds, or extra nuts, this golden granola makes the perfect base extras.

It’s also straight up amazing all on it’s own. I’ve caught the kiddo (multiple times) walking around with a bowl of it, simply pouring it by the mouthful into her face. She’s on to something there!

Homemade Coconut Granola

Above you’ll find a few process shots if you need some step-by-step visuals to go with easy-to-follow recipe card below.

Make a little, or a lot! You can opt for the measurements below or go ahead and double (or triple) the recipe to make some for gifting. I’ve been know to drop little jars of granola on neighbors porches with a little bow tied around it, especially during the holidays.

Grab some oats and meet me in the kitchen!

cook modeprevent your screen from going dark

• 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.

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!

Calories: 2474kcal, Carbohydrates: 220g, Protein: 41g, Fat: 172g, Saturated Fat: 92g, Polyunsaturated Fat: 23g, Monounsaturated Fat: 45g, Trans Fat: 0.01g, Sodium: 1206mg, Potassium: 1692mg, Fiber: 39g, Sugar: 82g, Vitamin A: 32IU, Vitamin C: 2mg, Calcium: 339mg, Iron: 13mg

I like to use organic, gluten-free certified rolled oats for my granola. I typically grab either a store brand or stock up on Bob’s Red Mill when it’s on sale.

Granola Serving suggestions

1. on top of your favorite yogurt with fresh fruit
2. sprinkled on top of a smoothie or smoothie bowl
3. with milk of choice (cow, almond, oat) as a homemade cereal
4. layered with fruit and/or jam plus yogurt in a parfait
5. by the handful as a snack
6. added to trail-mix for a healthy crunch
7. mixed into cookie dough to make epic granola cookies
8. on top of a spoonful of peanut butter or almond butter for a speedy snack

Tasty granola mix-ins and extras

Dried fruit and chocolate will be added after baking and cooling 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

If you get a chance to try this easy homemade coconut granola, let me know! Leave me a comment or review using the form below.

I’m always excited to hear from you!

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