Toasted Coconut Granola
A crunchy, golden granola loaded with oats, nuts, and toasted coconut. Sweetened naturally with maple syrup and baked to perfection, this granola is high in fiber, plant-based protein, and healthy fats. Perfect for breakfast, snacks, or meal prep.
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.
