Easy Coconut Granola Recipe

My healthy coconut granola recipe is made with coconut oil, two types of coconut and almonds. It is good enough to eat on its own, which I do fairly often, but I love it sprinkled on top of yogurt for a little crunch. This granola will last for weeks in an airtight container, but I guarantee it will disappear before you have a chance to find out. 

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my gluten-free granola cookies and my easy granola with fruits and nuts recipes. For ease of browsing, you can find all of my breakfast recipes in one place.

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Healthy Coconut Granola Recipe

There is no comparison between homemade and store-bought granola. If you’ve never made your own healthy granola before, this is a great place to start. This coconut granola recipe is very easy and made with only a handful of ingredients.

Granola is nothing new or exciting, but I find that most store-bought granola is much too sweet. Have you ever turned that package over and looked at how much sugar is in it? It’s as much as some candy bars, and if I’m going to eat that much sugar, it’s going to be something a bit more decadent than granola.

You can control the amount of sugar, or in this case, honey, that you use. Another issue I have with store-bought granola is that it tastes flat, if you know what I mean. It needs a little something. And usually, that something is salt. Salt helps to balance out the honey and brings out the flavors.

What you need to know

The basics are this: Mix everything up in a bowl, toast in the oven, give a little stir around, toast a little more and eat it. How’s that for easy? This coconut granola recipe takes about 5 minutes of hands on time, then it goes into the oven for roughly half an hour.

When I make granola, I normally use a bit of a neutral flavor oil. But with this triple coconut granola, I really wanted to amp up the coconut flavor. The coconut oil gives this granola a fragrant, tropical feel which I really like. If you don’t have coconut oil and you don’t want to buy it, use canola oil. It won’t be quite as coconut-y, but it will still be delicious.

Ingredients

This homemade granola with coconut uses a handful of ingredients, some of which you might already have in the pantry.

• Oatmeal – I use old-fashioned oats, not quick-cooking.
• Coconut – Coconut chips and shredded give lots of coconut flavor and texture. I prefer unsweetened to prevent it from being overly sweet.
• Honey – A bit of honey sweetens the granola, and you can adjust the amount to suit your personal preference.
  • Substitutions: To make this recipe vegan, use maple, date, or agave syrup.
• Coconut oil (not pictured) – Melted coconut oil adds extra coconut flavor.

How to make

Here’s a quick summary of how to make triple coconut granola. Please see the recipe card at the bottom of this post for the full recipe. 

1. Preheat oven to 350°F / 180°C. Add oats, coconuts, almonds and salt to a mixing bowl.
2. Combine ingredients in bowl with oil and honey.
3. Stir granola halfway through baking to ensure it is evenly toasted.
4. Cool granola completely, then scoop into an airtight container to store.

Coconut granola recipe FAQ’s

Variations and substitutions

• Neutral oil – Can can swap coconut oil for canola or vegetable oil.
• Coconut – If you have shredded coconut, and don’t feel like going to the store for coconut chips, skip it. It’ll be fine.

Serving suggestions

This granola recipe with coconut oil is delicious paired with yogurt. Try it stirred into oatmeal, or ice cream!

Helpful tools and equipment

• Heavy duty sheet pans that hold up to high temps without warping.
• Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.

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