Start your day with a crunchy, naturally sweet Toasted Coconut Granola that’s both nourishing and delicious.
Packed with fiber-rich oats, heart-healthy nuts, and plant-based protein, this granola is lightly sweetened with maple syrup and roasted to golden perfection.
With good fats from coconut and cashews, it’s an easy, satisfying, and versatile choice for breakfast, snacks, or meal prep, keeping you energized throughout the day.
Toasted Coconut Granola
Equipment
- 1 medium mixing bowl
- 1 whisk or spoon
- 1 medium baking sheet
- Parchment paper
Ingredients
- 2 cups rolled oats
- ½ cup pecans roughly chopped
- ½ cup raw cashews roughly chopped
- ½ cup unsweetened shredded coconut
- ¼ cup coconut oil melted
- ⅓ cup pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat Oven to Perfection: Begin by preheating your oven to 325°F (160°C). Ensuring the oven is fully heated before baking will help your granola toast evenly and develop a beautiful golden-brown color. Line your middle oven rack so the heat circulates properly around the granola for consistent results.
- Prepare Wet Ingredients: In a medium mixing bowl, combine the melted coconut oil, pure maple syrup, and vanilla extract. Whisk them together thoroughly until the mixture is smooth, uniform, and slightly glossy. This step ensures that every oat and nut cluster will be evenly coated with natural sweetness and flavor.
- Combine Dry Ingredients: In a separate large bowl (or using the same one after wet ingredients), add the rolled oats, roughly chopped pecans, roughly chopped cashews, shredded coconut, ground cinnamon, and salt. Stir gently to distribute the cinnamon and salt evenly throughout the dry mixture. This step builds the backbone of your granola’s texture and flavor.
- Mix Wet and Dry Ingredients: Pour the wet coconut oil and maple syrup mixture over the dry ingredients. Using a large wooden spoon or spatula, fold the ingredients together carefully until every oat, nut, and coconut flake is thoroughly coated. The mixture should be sticky and slightly clumpy, which helps form crunchy clusters during baking.
- Prepare Baking Sheet: Line a medium baking sheet with parchment paper to prevent sticking and allow for easy cleanup. Transfer the granola mixture onto the center of the prepared sheet. Using the back of a spatula or your hands, press the mixture down gently into one compact, even layer. Forming it into a single, tight section helps create clusters that will break apart easily once cooled.
- Bake Until Golden: Place the baking sheet on the middle rack of your preheated oven. Bake for 25–30 minutes, rotating the sheet halfway through if necessary to ensure even browning. The granola is done when the edges and top turn a rich, golden-brown color and the aroma of toasted coconut and nuts fills your kitchen. Be careful not to overbake, as this can cause burning or dryness.
- Cool Completely for Crunchiness: Once baked, remove the granola from the oven and let it cool completely on the baking sheet for at least 30 minutes. Cooling allows the clusters to harden and develop that satisfying crunch. Avoid breaking it apart too early, as warm granola is more likely to crumble into fine pieces instead of clusters.
- Break Into Clusters: After the granola has cooled, use your hands or a spatula to break it into clusters of your desired size. You can make larger chunks for snacking or smaller pieces to sprinkle over yogurt, smoothie bowls, or desserts.
- Store Properly for Freshness: Transfer the granola into an airtight container to maintain its crunch and freshness. It can be stored at room temperature for up to 2 weeks. For longer storage, place it in a freezer-safe container and freeze for up to 3 months. Allow frozen granola to come to room temperature or lightly toast it in the oven before serving.
- Serving and Enjoying: Enjoy this toasted coconut granola as a breakfast cereal with milk or plant-based milk, sprinkled over yogurt, or as a crunchy snack straight from the jar. Its balance of natural sweetness, healthy fats, and fiber-rich oats makes it a versatile, energy-boosting treat anytime of the day.
Notes
- Make sure to press the granola firmly into one section on the baking sheet before baking. This ensures larger clusters rather than loose crumbs.
- Use room-temperature melted coconut oil for even coating and better texture.
- Stirring the mixture during baking is optional, but rotating the pan halfway can help with even browning.
- Granola will harden as it cools, so resist the urge to break it while warm.
- Feel free to swap nuts—almonds, walnuts, or hazelnuts work beautifully depending on preference.
- Adjust sweetness by adding more or less maple syrup according to taste.
- For extra flavor, you can add dried fruits, chocolate chips, or seeds after baking.
Chef’s Secrets: Tips For Perfect Granola
The key to a perfect toasted coconut granola lies in even coating and controlled baking.
Using melted coconut oil ensures that each oat and nut is enveloped in natural fat, helping the granola crisp up beautifully.
Pressing the mixture firmly on the baking sheet creates cohesive clusters that are satisfying to bite.
For a richer flavor, try lightly toasting the nuts and coconut separately for a few minutes before combining.
Always cool completely to maximize crunchiness, and consider adding delicate ingredients like dried fruit or chocolate after baking to preserve texture.
Serving Suggestions: Creative Ways To Enjoy
Toasted coconut granola is incredibly versatile. Serve it over yogurt or smoothie bowls for a crunchy, nutrient-packed breakfast.
Sprinkle it over pancakes or oatmeal for added texture and flavor.
It also makes a delicious snack straight from the jar or a topping for baked desserts like fruit crisps.
Pairing with a drizzle of honey, nut butter, or fresh fruit can elevate simple granola into a decadent yet wholesome treat.
Storage Tips: Keep Granola Fresh Longer
Granola keeps best in an airtight container at room temperature for up to two weeks.
Ensure it is completely cool before storing to prevent moisture buildup.
For longer preservation, freeze granola in a sealed freezer-safe container for up to three months; simply thaw at room temperature or give it a few minutes in the oven to refresh the crunch.
Avoid storing near heat or humidity, as this can make granola soft or soggy.
Frequently Asked Questions
1. Can I use different nuts?
Absolutely! Almonds, walnuts, or hazelnuts work beautifully. Just keep them roughly chopped for even baking and similar crunch.
2. Can I make this granola vegan?
Yes! This recipe is already plant-based, using coconut oil and maple syrup as natural sweeteners and fat sources.
3. How can I make the granola extra crunchy?
Press the mixture firmly into one section before baking, bake until golden, and allow it to cool completely before breaking into clusters. Avoid stirring during baking.
4. Can I add dried fruit or chocolate chips?
Yes, but add them after baking. Adding them beforehand may cause burning or melting, which can affect texture.
5. How should I re-crisp granola that has softened?
Spread the granola on a baking sheet and toast in the oven at 300°F for 5–10 minutes, stirring occasionally. Cool completely before storing again.
