coconut granola
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4.3 from 20 votes

Coconut Granola Recipe

A coconut based granola recipe that is easy to make and is a grain-free sub for regular breakfast cereals.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 515kcal
Author: Katie Wells


  • ¼ cup coconut oil
  • ¼ cup maple syrup (or honey)
  • 1 tsp vanilla
  • 2 cups unsweetened coconut flakes
  • 1 cup nuts (such as cashews, almonds, sunflower seeds, or barukas)
  • ¼ tsp cinnamon
  • ½ cup chia seeds (or raisins or other dried fruit of choice, optional)


  • Preheat the oven to 350°F.
  • Line a baking sheet with parchment paper.
  • In a small saucepan, melt the coconut oil with the maple syrup or honey.
  • Heat until it is starting to bubble and simmer.
  • Stir in the vanilla.
  • In a large bowl, mix together the coconut chips, nuts, cinnamon, and dried fruit and chia seeds.
  • Pour the honey/maple syrup/coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut chips, and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
  • Spread on the prepared baking sheet.
  • Bake for 15-20 until starting to brown. Keep a close eye on it to prevent burning.
  • Remove and let cool, then crumble in to granola pieces.
  • Store in an air-tight jar and use within two weeks.


There are endless ways to make this granola by changing up the kind of nuts, dried fruit, and sweetener that you use.


Serving: 0.5cup | Calories: 515kcal | Carbohydrates: 28g | Protein: 8g | Fat: 44g | Saturated Fat: 26g | Sodium: 17mg | Potassium: 385mg | Fiber: 12g | Sugar: 10g | Vitamin C: 1mg | Calcium: 128mg | Iron: 3mg