This homemade coconut granola has been our go-to granola recipe for years! It has just the right amount of sweetness and is packed with a blend of delicious nuts and coconut. It's easy to make and will cost a fraction of what store-bought granolas cost.
Why You’ll Love This Recipe
- This granola is our go-to recipe for topping acai bowls, yogurt parfaits, and smoothies. It's delicious on it's own as well!
- You can easily customize the mix-ins to what you have on hand.
- You can store it in the freezer and it will stay fresh and crispy for months.
Ingredient Notes
- Old fashioned oats - this recipe only works right with rolled oats, don't swap for quick oats. We like the One Degree Organic brand.
- Raw pecans, chopped
- Raw almonds, sliced
- Raw macadamia nuts or cashews - feel free to use either here!
- Unsweetened coconut chips - you can also use unsweetened coconut flakes.
- Real maple syrup - you can reduce the amount to 1/4 cup if you want less sugar.
- Coconut sugar or brown sugar- pick whichever you prefer!
- Coconut oil
- Butter - you can sub the butter for more coconut oil or extra-virgin olive oil. The combination of the butter and the coconut oil have the perfect balance and great results in our opinion.
- Sea salt
- Vanilla
- Coconut extract - the extract gives it a perfect coconut flavor, but if you're not a huge coconut lover you can leave it out.
- Cinnamon
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
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, 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 12-18 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 an airtight container in the freezer for maximum freshness.
Tips & Variations
- Feel free to mix and match the mix-ins in this homemade granola recipe. Different nuts, pumpkin seeds, sunflower seeds, and 1 tablespoons of chia seeds would all be good options. You can add chopped dates or other dried fruit or chocolate chips after the granola is baked and cooled.
- Our favorite way to eat this homemade coconut granola is on top of yogurt or a smoothie bowl with fresh fruit like fresh berries.
- For best results, be sure to let the granola cool completely before removing it from the pan so you end up with delicious granola clusters.
- Add the granola to small mason jars for the perfect gift.
Store the granola in an air tight container in the freezer for up to 6 months. We prefer to store it in the freezer so it stays nice and crunchy. If you store it in an air tight container at room temperature, we recommend eating it within a month.
For a gluten-free option, use certified gluten-free oats. For a dairy-free or vegan option, use additional coconut oil or olive oil in place of the butter.
If you like this easy coconut granola recipe, check out a few of our other easy snacks:
If you make this maple 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
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup raw pecans, chopped
- 1 cup raw almonds, sliced
- 1/4 cup raw macadamia nuts or cashews
- 1 cup coconut chips, unsweetened
- 1/3 cup maple syrup
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup melted coconut oil
- 1/4 cup melted butter (can sub for more coconut oil or olive oil)
- 1/2 tsp salt
- 2 tsp vanilla
- 1/2 tsp coconut extract (optional)
- 1 tsp cinnamon
Instructions
- 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 12-18 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 an airtight container in the freezer for maximum freshness.
Notes
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.
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