Coconut Granola

This homemade coconut granola is infused with several forms of coconut! In addition to being coconut-y and perfectly sweet, it’s light, crispy, and clustery, just like real granola. The recipe is vegan (dairy-free and egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.

Read more: Coconut Granola

I am not much of a cereal person, but I do love yogurt with granola for breakfast. The larger and crunchier the clusters, the better. But let’s face it—most store-bought granolas are more of a treat than a nutritious breakfast.

A typical granola often contains as much sugar as a candy bar. Take, for instance, one of the most popular granolas in North America—Harvest Crunch by Quaker. It packs 25 grams of sugar per 1 cup. Guess how many grams of sugar are in a full-size Snickers bar. Twenty-eight!

And when my husband eats granola, it’s never just one cup. He fills up the entire bowl, which is easily two cups. That’s a lot of sugar before the day’s even started!

This coconut granola is not sugar-free but a far better alternative. It’s the perfect way to enjoy granola without the sugar overload.

Tips for Making Coconut Granola

Ingredients

This homemade coconut granola calls for only five ingredients, out of which four are derived from coconut:

• Coconut flakes: the main ingredient in this coconut granola is—surprise, surprise—coconut. Coconut flakes add bulk and crispy texture to this recipe. The larger pieces of coconut also provide a more substantial granola. Be sure to choose unsweetened coconut flakes as they come sweetened as well.
• Shredded coconut: unsweetened shredded coconut brings a pleasant chewiness, enhancing the overall texture. You could swap it for any nuts or seeds you like, such as sunflower seeds or hemp seeds.
• Almond flour: blanched almond flour binds the coconut flakes and shredded coconut into crispy granola clusters. I never thought about adding almond flour to granola until I noticed it in Purely Elizabeth’s Coconut Granola—one of my store-bought favorites—and it’s a game-changer! It holds the mixture together perfectly, baking it into a single sheet you can break into clusters just the way you like.
• Coconut nectar: a liquid sweetener, together with the coconut oil, binds the dry ingredients together. I chose coconut nectar because of its stickiness and viscosity, but maple syrup or other liquid sweeteners also work. If you’re on a keto or a low-carb diet, you can substitute the coconut nectar for keto maple syrup.
• Coconut oil: oil helps toast the coconut as it bakes, and makes this coconut granola crisp and irresistible. I like to use unrefined coconut oil for a coconut-y taste. If you don’t like the flavor of coconut, use refined coconut oil instead.

How to Make Coconut Granola

One of the best things about making homemade granola is how quick and easy it is. It involves only three basic steps:

1. Mix. Add the coconut flakes, shredded coconut, almond flour, coconut nectar, and coconut oil to a large mixing bowl and mix to combine. All the wet ingredients should thoroughly coat the dry ingredients. 
2. Press. Transfer the granola to a parchment paper-lined baking sheet and spread it into an even layer. Press the mixture down firmly so it bakes into a single piece—this is key to getting big granola clusters.
3. Bake. Slide the baking sheet with the granola to the oven and bake it at 300°F/149°C until fragrant and golden brown, for about 20 minutes. Don’t stir the granola while it’s baking. The granola can quickly go from golden to burnt, so keep an eye on it.
4. Let cool. Let the granola cool completely before breaking it into clusters. The granola will be soft straight out of the oven but it will crisp up once it cools.

How to Serve Homemade Granola

Coconut granola brings a unique tropical twist to everyday breakfast or snack. It’s perfect for enjoying on its own, sprinkled over smoothie bowls, or layered into yogurt parfait. It’s also delicious served with milk, especially coconut milk, to enhance the tropical vibe.

Whether you’re fueling up for the day or winding down with a sweet treat, homemade coconut granola adds a delicious crunch, enhancing everything from your morning yogurt to an evening scoop of ice cream.

How to Store Coconut Granola

• Storing at room temperature: transfer the granola to an airtight container and store it in a cool, dark, dry place, away from direct sunlight, moisture, and strong scents for up to 1 month.
• Freezing: transfer the granola to an airtight container and freeze it for up to 3 months. 

More Homemade Granola Recipes

• Nut & seed granola: this granola is nutty, hearty, and crunchy. It is based entirely on nuts and seeds (no grains), delivering a wholesome, satisfying bite.
• Buckwheat granola: are you looking for a grain-free and coconut-free granola? This buckwheat granola is slightly sweet, nutty, and crispy.

Did you make this recipe? I would love to know how it turned out! Please let me know by leaving a review and rating below.