Easy Coconut Granola Recipe
This Easy Coconut Granola Recipe is packed full of sweetened oats, nuts, seeds, dried fruit and coconut. Lightly flavoured with cinnamon, nutmeg and vanilla, it’s incredibly fragrant and delicious. A perfect addition to yoghurt and fruit, or just eat by the handful as a snack.
So how do I make this Granola from scratch?
This Easy Coconut Granola Recipe comes together in just a few simple steps.
-First, the coconut flakes and flaked almonds are toasted separately. Coconut tends to burn really easily so it’s important to do this separately.
-Next, all the liquids, sugars and flavourings are added to a small bowl or measuring jug and mixed together. This sugary liquid is poured on top of the oats and seeds and all mixed together until fully coated.
-The coated oats and seeds are then spread out onto a large flat baking tray and baked for about 20 minutes. Check and stir the granola every 5 minutes to avoid burning.
-When the oats have cooled, mix together with the toasted almonds and coconut and all the dried fruit.
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Why don’t you just throw everything together and bake it?
I personally prefer to toast the coconut and flaked almonds separate as both of them tend to burn quickly. If added to the oats and seeds mix, you would end up with either burnt coconut or an under toasted granola which leads to soggy granola which is no fun. As a result, this is also why I always add the dried fruit at the end, when everything is already cooked. Dried fruit like this just burns and goes chewy in the oven, it’s much tastier to add it at the very end.
Can I make chunky granola with this recipe?
The granola in this recipe is not particularly chunky. However, you can create a chunkier granola where the oats stick together by not stirring the granola for the last 10-15 minutes of cooking. You may need to reduce your oven temperature by 5-10°c to ensure it doesn’t burn to counteract this. Allow the granola to totally cool before trying to break apart.
What can I use instead of honey?
If you prefer to avoid using honey, maple syrup is a great substitute, as is agave syrup or golden syrup.
How long does this granola keep for?
Store this granola in an airtight container at room temperature. It can stay fresh for up to one month.
Can this be made gluten free?
Yes! Oats are typically not gluten free due to the way they are processed. However, if you buy gluten free oats just swap it out for them instead.
For more breakfast recipes check out my breakfast category, here.
Easy Coconut Granola
Equipment
- Flat baking trays
- Large mixing bowl
- Measuring jug/Small Bowl
- Whisk or Fork
- Rubber Spatula or Wooden Spoon
Ingredients
- 40 grams coconut flakes
- 40 grams flaked almonds
- 30 ml flavourless oil e.g vegetable or melted coconut oil
- 25 ml water
- 50 grams brown sugar
- 1 tsp vanilla extract
- 120 grams honey
- 1 heaped tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 300 grams oats
- 50 grams mixed seeds
- 50 grams dried cranberries
- 50 grams sultanas or raisins
Instructions
- Preheat the oven to 170°c (340°f) or 160°c(320°f) if fan assisted.
- On a flat baking tray, lay out in a single layer the flaked almonds and coconut flakes. Bake for 5-7 minutes until the coconut has turned golden brown. Be careful not to burn the coconut, it doesn't take long!
- In the measuring jug, add the oil, water, sugar, vanilla, honey and spices and mix with whisk (or fork) until combined.
- In the large mixing bowl, add oats, seeds and this honey sugar mix.
- Mix well until the oats are seeds are totally coated in the liquid.
- Spread out onto a large flat baking tray and spread out as well as possible, ideally only one layer of granola. Use additional trays if necessary.
- Bake for 20 minutes, taking the granola out every 5-7 minutes to stir for even cooking.
- When all the oats are a nice golden brown, remove from the oven and allow to cool.
- Mix the oats and seeds with the toasted almonds. coconut and dried fruits.
- Store in an airtight container. Can last up to a month.
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