Toasted Coconut Granola
Homemade granola is one of my favorite things to keep in my freezer. With less than 10 simple ingredients, and endless flavor combinations, you’ll never need to buy granola at the store again. This simple toasted coconut granola is made with rolled oats, pecans, cashews and shredded coconut. It’s lightly sweetened with maple syrup, with hints of cinnamon and vanilla.
It’s a delicious meal-prep friendly snack to have on hand!
I love to break them into clusters and store them in a glass jar or in my freezer as a quick snack. The chunky clusters have the perfect crunch from the oats and nuts, and filled with delicious maple cinnamon flavor.
This granola tastes delicious over vanilla Greek yogurt with fresh fruit for added fiber.
What you’ll need to make toasted coconut granola
- Rolled oats– the base to any good granola. I always opt for whole-rolled oats for my granola recipes
- Nuts– granola can be made with any combination of nuts you prefer. I chose pecans and cashews for this recipe
- Shredded coconut
- Maple syrup– for a little sweetness
- Coconut oil
- Cinnamon + salt
- Vanilla extract
How to make homemade granola
- Preheat the oven to 325 F
- Whisk together the coconut oil, maple syrup and vanilla extract until smooth
- Fold in the oats, nuts, shredded coconut, salt and cinnamon and mix well
- Transfer everything to a parchment lined sheet-pan and flatten into one large cluster in the center of the pan
- Bake for 25-30 minutes
- Let rest for at least 30 minutes to harden, then break into clusters
Storing and serving
To serve, I love topping yogurt bowls with the granola or sprinkling some over cereal bowls for even more added crunch and flavor.
You can store the granola in an airtight container on in a cool place for up to 2 weeks, or keep it frozen in a ziplock bag for up to 3 months.
This delicious coconut granola is lightly sweetened, crunchy, and the perfect little snack for the week. Serve it over yogurt, with some milk, or as a snack between meals.
I can’t wait for you guys to try it!
More breakfast recipes to try:
Trail Mix Granola Bars
Kale and Mushroom Egg Bake
Broccoli Egg and Cheese Breakfast Sandwiches
Toasted Coconut Granola
Ingredients
- 2 cups rolled oats
- 1/2 cup pecans roughly chopped
- 1/2 cup raw cashews roughly chopped
- 1/2 cup shredded coconut
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions
- Preheat the oven to 325 F
- In a bowl, whisk together the melted coconut oil, maple syrup and vanilla extract.
- Fold in the oats, nuts, coconut, cinnamon and salt and stir together until combined.
- Line a medium baking sheet with parchment paper and flatten the mixture on to the pan. Form one large section in the center of the sheet pan, pressing the mixture together so that it’s compact
- Bake for 25-30 minutes on the middle rack, until the top is golden brown.
- Let it cool completely, for at least 30 minutes before breaking into clusters.
- Store in an airtight container for up to 2 weeks, or freeze for up to 3 months.
Obsessed with this granola I add some hemp and other seeds for added nutrition but literally this is my go to it’s so good !!
So happy you tried it! I love the addition of hemp seeds