Coconut Granola
User Reviews
5
Coconut Granola
Description
This Coconut Granola recipe blends oats, shredded sweetened coconut, chopped almonds, and pepitas, seasoned with cinnamon and salt for subtle warmth and balance. The dry ingredients are coated with melted coconut oil, pure maple syrup, vanilla extract, and coconut extract, which add sweetness, moisture, and a pronounced coconut flavor throughout.
Baking at a low temperature until golden and stirring regularly ensures even toasting and crispiness without burning. Cooling the granola completely allows it to crisp up further for a crunchy texture. The mixture stores well in an airtight container for up to a month, maintaining its freshness and toastiness.
This granola is ideal for breakfast with milk or yogurt, or as a snack on its own, offering a mix of textures with coconut flakes, crunchy nuts, and seeds combined with flavors that highlight coconut and cinnamon.
Ingredients
- 2 cups old-fashioned oats or gluten-free oats
- 3/4 cup coconut shredded, sweetened
- 1/2 cup almonds chopped
- 1/3 cup Pepitas
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons coconut oil melted
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
Instructions
- Preheat the oven to 300 degrees F. Line a large baking sheet with a Slipat or parchment paper. Set aside.
- In a large bowl, combine oats, coconut, almonds, pepitas, cinnamon, and salt. In a small bowl, whisk together coconut oil, maple syrup, vanilla, and coconut extract. Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.
- Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let granola cool completely. Store in an air-tight container for up to 1 month.
User Reviews
Overall Rating
5
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