Homemade Coconut Granola
Last Updated on March 18, 2024 by Annie
This easy to make, homemade coconut granola is the perfect balance of crunchy, not too sweet, and addictively easy to eat. You’re just 6 ingredients away from a healthy, filling, crunchy granola!
Snacking is my jam. I would much rather snack all day than sit down to eat “real” meals. Aside from popcorn, the number one snack I will reach for is a cup of yogurt topped with granola. Add some fresh berries or sliced banana and you are looking at a balanced snack that will rival any meal you pass my way.
Now, I am all for going to the store and picking up a bag of granola but when you can make it at home for half the price, you better believe I’m going to be meal prepping a sheet pan of this granola every month for the rest of my life.
HOW TO MAKE HOMEMADE COCONUT GRANOLA
INGREDIENTS FOR COCONUT GRANOLA
Oats- The most important ingredient might be these old-fashioned oats. I would not recommend using quick oats as they will not result in the same flaky granola clusters.
Shredded Coconut- I used unsweetened coconut flakes.
Cinnamon- For just a touch of flavor.
Coconut Oil- Helps bind together the granola and coconut.
Honey- In addition to helping bind the granola, honey also sweetens it without making it overly sweet.
Vanilla- Flavor and also because why would you bake anything without it??
BAKING DIRECTIONS
Preheat the oven to 300°F and line a baking sheet with parchment paper, set aside.
In a large bowl, stir together old-fashioned oats, shredded coconut, and cinnamon. Set the bowl aside while you get the liquid ingredients together.
In a medium bowl, melt coconut oil. Add the honey to the bowl and stir to combine. If you are having a difficult time getting the honey and oil to mix simply microwave the bowl for about 15-20 seconds and stir until smooth.
Add the vanilla to the bowl and pour over the oat mixture. Stir to coat until all of the oats are a little shiny and coated with the liquid ingredients.
Pour the coconut oats on the prepared baking sheet and spread into one even layer.
Bake for 20 minutes then rotate the baking sheet 180° and bake an additional 15-20 minutes. Do not stir the oats as this will prevent them from forming large chunks.
After 40 minutes, remove from the oven and allow to cool completely. If the oats do not feel crunchy when you take them out give them a few minutes, they will crunch up as they cool.
Once cooled, break into desired sized pieces. Store in an airtight container for up to 1 month.
Helpful Kitchen Tools
You honestly don’t need much to make this crunchy granola but here is the one kitchen tool I would highly suggest using.
- Rimmed Sheet Pan– Honestly I’ve been using this rimmed sheet pan for well over 10 years and it’s hardly shown signs of wear and tear. Main reason to use a rimmed sheet, the sides keep the granola from sliding off in the oven as you take it in and out.
Recipe Notes and Tips
What can I substitute for honey in granola?
If you are looking for a way to convert this to a vegan granola recipe, try swapping the honey out for maple syrup. It will sweeten and bind your granola clusters while keeping it completely vegan.
Why is my homemade granola not crunchy?
There are a few reasons your granola might not be as crunchy as you hoped. If you changed the temperature to a higher degree to cook the granola faster you run the risk of burning the granola before it gets crunchy.
The granola hasn’t cooled. When you take your granola out of the oven, it’s important to give it time to completely cool before breaking it apart. During the cool time the center of the granola (which is most often the part not crunchy after baking) crisps up for flaky, crunchy granola. If it does not, you might need to cook your granola a few extra minutes.
Can you make this granola into granola bars?
While you can easily make your granola into crispy chunks, this recipe is not intended to be made into granola bars. It’s too brittle and will break and crumble easily.
Other Mix-ins
You can easily add nuts and seeds to this homemade granola recipe. I would halve the amount of coconut and add 1/2 cup of nuts or seeds into the mix if you are planning to get nutty with it.
Serve your homemade granola with…
-Non-dairy yogurt such as Silk, Kite Hill, or SO delicious.
-Dairy-free milk such as almond, coconut, or oat milks.
Delicious Oatmeal Recipes to Make Next
If you tried this Homemade Coconut Granola and enjoyed it feel free to leave a comment below! I would love to hear how it went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Coconut Granola
This easy to make crunchy, homemade coconut granola is perfect for topping dairy-free yogurt or serving with a plant-based milk.
Ingredients
- 3 cup Old-Fashioned Oats
- 1 cup Shredded Coconut unsweetened
- 1 teaspoon Cinnamon
- ¼ cup Coconut Oil melted
- ⅓ cup Honey
- 1 Tablespoon Vanilla
Instructions
-
Preheat the oven to 300°F and line a baking sheet with parchment paper, set aside.
-
In a large bowl, stir together 3 cups old-fashioned oats, 1 cup shredded coconut, and 1 teaspoon cinnamon. Set the bowl aside while you get the liquid ingredients together.
-
In a medium bowl, melt ¼ cup coconut oil. Add ⅓ cup of honey to the bowl and stir to combine. If you are having a difficult time getting the honey and oil to mix simply microwave the bowl for about 15-20 seconds and stir until smooth.
-
Add 1 Tablespoon vanilla to the bowl and pour over the oat mixture. Stir to coat until all of the oats are a little shiny and coated with the liquid ingredients.
-
Pour the coconut oats on the prepared baking sheet and spread into one even layer.
-
Bake for 20 minutes then rotate the baking sheet 180° and bake an additional 15-20 minutes. Do not stir the oats as this will prevent them from forming large chunks.
-
After 40 minutes, remove from the oven and allow to cool completely. If the oats do not feel crunchy when you take them out give them a few minutes, they will crunch up as they cool.
-
Once cooled, break into desired sized pieces. Store in an airtight container for up to 1 month.
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