Name: Coconut Granola
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 7
Ingredients: 4 cups rolled oats; 1 cup nuts (cashews, almonds, pumpkin seeds, etc.); 1 cup coconut (I used unsweetened); 1/4 cup coconut oil, melted; 1/4 cup maple syrup; 1/4 cup light brown sugar, lightly packed; 3/4 teaspoon salt (I used kosher); 1 cup raisins

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This homemade coconut granola is so fast and easy to make and is easily customizable. Healthy and delicious, it’s the perfect breakfast!

This homemade coconut granola is so fast and easy to make and is easily customizable. Healthy and delicious, it's the perfect breakfast or snack!

Homemade granola – it is definitely one of our favourite things. The store bought kind just doesn’t compare.

Homemade granola is just so quick and easy to make, it almost seems silly to buy it. Not that that stops me from buying it occasionally – when I get lazy and see it and think, yeah, that’ll be just as good, and way faster then homemade. Then we have it for breakfast and I change my mind, realizing it’s not just as good as homemade, and it really wasn’t all that much faster.

Ignoring baking time of course. This coconut granola does take a while to bake, but really, you’re not doing anything when it’s baking so that doesn’t count. And the prep time is maybe ten minutes. Maybe.

So fast and so easy, whenever I buy it I wonder why on earth I didn’t just come home and make some homemade granola instead. Because homemade is always better.

This coconut granola is one of our favourites. I’ve made many different versions over the years (like this Pumpkin Spice Granola and this Cherry Almond Granola), but this coconut granola recipe is usually my starting point when I’m trying out a new flavour. It’s so easily customizable, and it’s just the right combination of sweet and crunchy, without using a huge amount of sugar and oil in it.

This last batch of coconut granola actually disappeared so fast, I don’t think I got any. I feel like that’s a tad bit ridiculous considering the recipe makes 7 cups of granola. It’s not like I made a tiny amount! Evidently I’m not alone around here in my love of homemade granola.

Also, I need to start hiding things if I want any.

How to make Coconut Granola:

Swap the baking sheets halfway through the baking time so that the granola all bakes evenly.
Make sure to stir the raisins in after the granola has baked and cooled – they get a bit burnt if you bake them with the granola.
This recipe is easily customizable – use a different oil, different nut, different dried fruit – as long as the ratios of liquid to dry ingredients stays the same it will work out!

Here are some more great granola recipes for you:

Yield: 7 cups

Coconut Granola

This homemade coconut granola is so fast and easy to make and is easily customizable. Healthy and delicious, it's the perfect breakfast!

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

4 cups rolled oats 
1 cup nuts (cashews, almonds, pumpkin seeds, etc.) 
1 cup coconut (I used unsweetened) 
1/4 cup coconut oil, melted 
1/4 cup maple syrup 
1/4 cup light brown sugar, lightly packed 
3/4 teaspoon salt (I used kosher) 
1 cup raisins

Instructions

Preheat the oven to 250 degrees F.
Combine the oats, nuts, coconut, and brown sugar in a large bowl. When I use cashews or almonds I roughly chop them before adding to the bowl.
In another bowl or measuring cup, combine the coconut oil, maple syrup, and salt.
Pour the liquid into the oat mixture while stirring to combine. Mix until the liquid is evenly distributed.
Divide the mixture between two 11x17 inch baking sheets, spreading it out so that it's even.
Bake for 1 hour and 15 minutes, until it starts to brown. I usually swap the baking sheets halfway through the baking time.
Remove from the oven and allow to cool completely.
Transfer to a large airtight container and stir in the raisins.
It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I can't be sure!