Homemade Coconut Granola

5 from 15 votes

This homemade coconut granola takes on a tropical twist! Use it to top yogurt and smoothie bowls, or eat it with your favorite milk.

Prep Time10

Cook Time50

Course: Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 125kcal

Author: Olivia & Annie

Ingredients

4 cups old-fashioned rolled oats
1 cup raw pecans, chopped
1 cup raw almonds, sliced
¼ cup raw macadamia nuts or cashews
1 cup coconut chips, unsweetened
⅓ cup maple syrup
⅓ cup coconut sugar or brown sugar
¼ cup melted coconut oil
¼ cup melted butter (can sub for more coconut oil or olive oil)
½ teaspoon kosher salt
2 teaspoon vanilla
½ teaspoon coconut extract (optional)
1 teaspoon 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

We like to use a mix of coconut oil and butter (¼ cup melted coconut oil + ¼ cup melted butter). However, you can use ½ cup of coconut oil or ¼ cup coconut oil + ¼ cup olive oil. If you choose to use olive oil, we recommend using light-tasting olive oil so the flavor does not take over.

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.

Nutrition