If you have been on the hunt for a new granola recipe, look no further! This is not your typical, everyday granola—we absolutely love that this homemade coconut granola takes on a tropical twist. You can use this granola to top yogurt, acai or smoothie bowls, ice cream, protein shakes, or eat it on its own with your favorite type of milk. Yes, it’s that good!
What ingredients do you need to make homemade coconut granola?
Old-fashioned rolled oats
In our opinion, the best granola uses old-fashioned rolled oats. Old-fashioned oats are a larger and more firm grain. Other options, like quick, instant, or steel-cut are finer and don’t yield the best results for granola.
This recipe calls for raw pecans, almonds, and either macadamia nuts or cashews. We love the macadamia nuts in this recipe, but they can sometimes be expensive or difficult to find. If that’s the case, cashews are another great option! We love this combination of nuts that provide a variety of textures and flavors. We recommend using raw rather than roasted nuts since we will be roasting them in the oven on our own.
Coconut chips or shredded coconut
This recipe calls for several coconut items to help bring out a bit of a tropical flavor. First up is either coconut chips or shredded coconut. We personally love the coconut chips (they turn into golden crisps of deliciousness!), but the shredded coconut works great too! If you opt for shredded coconut, watch the bake time to prevent over toasting the shredded coconut. We recommend using unsweetened coconut given that we’ll be adding our own sweetener to the mix. I've had the easiest time finding coconut chips at Trader Joe's.
Maple Syrup and Coconut or Brown Sugar
We like to use maple syrup and either coconut or brown sugar to sweeten this granola. The flavor that comes from the combination of the two—a mapley, caramelly goodness—is amazing! We love Costco's Kirkland brand of pure maple syrup.
Coconut oil and Butter or Olive Oil
We like to use a mix of coconut oil and either butter or olive oil to again, create an amazing flavor. (1/4 cup melted coconut oil + 1/4 cup melted butter) OR (1/4 cup melted coconut oil + 1/4 cup light-tasting olive oil). However, you can use 1/2 cup of one kind of oil if you prefer. If you choose to use olive oil, we recommend using light-tasting olive oil so the flavor does not take over.
Salt of course is necessary to contrast the sweetness of the granola and elevate the overall flavor!
Cinnamon is a great addition to this granola. 1 teaspoon is all you need for a subtle flavor.
Just a few teaspoons of vanilla extract help to create the perfect flavor.
Coconut Extract (optional)
The coconut extract is an optional addition to this granola, depending on how much coconut flavor you like. We prefer the coconut flavor to be a little stronger, so love its addition to this granola.
What equipment do you need to make this coconut granola?
- A large bowl
- Measuring cups and spoons
- A wooden spoon or rubber spatula
- A parchment-lined cookie sheet
How is it done?
Start by preheating your oven to 300 degrees Fahrenheit and line a cookie sheet with parchment paper.
In a large bowl, add the oats, pecans, almonds, macadamia nuts or cashews, and coconut chips. Mix well.
Next, add the maple syrup, coconut sugar, coconut oil, butter or olive oil, salt, vanilla, coconut extract, and cinnamon. Mix until the oats and nuts are evenly coated.
Pour the mixture onto the pan and spread it out in an even layer. Place the pan into the oven and bake for 30 minutes. Remove the pan from the oven, then flip and mix the granola on the pan. Press the granola firmly to the pan with the back of the spatula. Place the pan back into the oven for 15-20 minutes, or until the granola is golden brown. Watch carefully! You want the granola to be well-toasted but not overbaked.
Let the granola cool completely before removing it from the pan in order to form clusters.
Anything else to consider?
This granola stores well in an airtight container. We prefer to store it in the freezer for maximum freshness.
Is it (GF/DF/V/VEG)?
Yes! This granola is gluten-free, dairy-free, vegetarian, and vegan. For gluten-free needs, make sure that the oats you use are certified gluten-free.
If you like this recipe, check out…
If you make this homemade coconut granola, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Homemade Coconut Granola
- 4 cups old-fashioned rolled oats (393 g)
- 1 cup raw pecans, chopped (97 g)
- 1 cup raw almonds, sliced (102 g)
- 1/4 cup raw macadamia nuts or cashews (40 g)
- 1 cup coconut chips, unsweetened (57 g)
- 1/4 cup maple syrup (82 g) (feel free to use 1/3 cup if you want a slightly sweeter granola)
- 1/3 cup coconut sugar or brown sugar (97 g)
- 1/2 cup oil (melted coconut oil, butter, or light-tasting olive oil *see notes*) (102 g)
- 1/2 tsp salt
- 2 tsp vanilla (8 g)
- 1/2 tsp coconut extract (optional)
- 1 tsp cinnamon
- Preheat the oven to 300 degrees Fahrenheit.
- In a large bowl, add the oats, pecans, almonds, macadamia nuts or cashews, and coconut chips. Mix well.
- Add the maple syrup, coconut sugar, coconut oil, butter or olive oil, salt, vanilla, coconut extract, and cinnamon. Mix until the oats and nuts are evenly coated.
- Line a baking sheet with parchment paper. Pour the mixture onto the pan and spread it out in an even layer on the pan.
- Bake the granola for 30 minutes and remove it from the oven. Flip and mix the granola on the pan. Press the granola firmly to the pan with the back of the spatula. Place the pan back into the oven for 15-20 minutes, or until the granola is golden brown.
- Let the granola cool completely before removing it from the pan in order to form clusters.
- Store in the freezer for maximum freshness.
The recipe can be found on My Fitness Pal by searching "BWB Homemade Coconut Granola."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.