This is my absolute favorite homemade granola recipe. Hands down.
And that’s really saying something. I am a self-proclaimed granola aficionado. Really, though, this one is going to be hard to beat.
I make granola several times a month, this being my most-often-made recipe. I’m obsessed with snacking on it or piling it on top of Greek yogurt with some fruit. Yes. So much yes.
The bad news for that go-to recipe: this one takes the cake. It is seriously so delicious. I couldn’t stop eating it by the handful. Toasty and coconut-y but without being overwhelming.
Here’s my thing with coconut: I love it as long as it doesn’t taste like a bottle of sunscreen. Know what I mean?
For instance, any sort of savory dish with coconut milk added in is my J-A-M (see here, here, and here to start), but I tend to shy away from it more in sweet applications. I think I’m sensitive to the artificial coconut flavor? Sometimes coconut cakes and icings and such taste TOO coconut-y. Too Banana Boat-y. Haha.
So I am extra happy with how this turned out. This granola is toasty and golden, sweet, and has the best combination of flavors. I love the toasty coconut with the almonds and the honey. It really is a match made in heaven.
This granola, like any granola recipe, is easy to adjust if you need to. Want to make it vegan? Swap the honey for maple syrup. Want to make it gluten free? Ensure that you’re using gluten-free oats. Want more add-ins? Throw in some dried fruit or additional nuts.
To me, this exact version of this granola is perfection. I’m usually allll about the dried fruit and crunchy bits in granola, but this one tastes so darn good without, I never add those things in.
The versatility of this granola is another reason I’m obsessed with it. I love it on yogurt, straight out of the container by the handful, added to the top of smoothies or smoothie bowls (case in point below), sprinkled over a bowl of cereal (or oatmeal – if that’s your thing!), or even over cottage cheese.
The last one may through you for a loop, but trust me: it’s a delicious combination of flavors and textures. Cottage cheese is so underrated.
This is the sort of thing I love to have on hand at all times because it makes for such an easy and quick snack. It satisfied a sweet tooth while staying mostly nourishing and good for you.
And that’s a big win!
@yestoyolks The BEST Coconut Granola! #recipe #granola #yestoyolks ♬ Wild – John Legend & Gary Clark Jr.
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This Coconut Granola is my favorite homemade granola recipe ever! It’s toasty, sweet, and has an amazing crunchy texture thanks to the honey and the coconut oil. It’s a quick and easy healthy snack!
- 2 cups old-fashioned oats (use gluten-free oats, if desired)
- 1 cup unsweetened coconut flakes
- ⅓ cup slivered almonds
- ⅓ cup pepitas
- 2 tablespoons ground flaxseed
- 1 teaspoon cinnamon
- ½ teaspoon fine salt
- ¼ cup coconut oil
- ½ cup honey (or maple syrup)
- 2 tablespoons brown sugar
- 1 teaspoon vanilla bean paste (or extract)
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, coconut, almonds, pepitas, flax, cinnamon, and salt.
- In a small saucepan over medium-low heat, whisk together the coconut oil, honey, brown sugar, and vanilla bean paste/extract. Whisk until the coconut oil is melted and the mixture is combined. Remove from heat and then pour over the dry ingredients. Toss well to combine.
- Spread the mixture out on the prepared baking sheet in an even layer. Bake for 25-35 minutes, stirring every 10 minutes, or until golden brown.
- Cool the granola completely and then store in an airtight container. The granola will keep at room temperature for two weeks.
To make this vegan, sub out the honey for maple syrup. To ensure that this is gluten free, make sure that you are using gluten-free oats. Not all oats are certified to be gluten free!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: breakfast
Keywords: healthy coconut granola, coconut almond granola, homemade coconut granola, healthy granola recipe