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Nutty coconut granola is easy to make, easy to customize, and the perfect crunchy breakfast...or snack...or gift!

Nutty Coconut Granola (and a Granola Master Plan).


  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4-5 cups

Ingredients

For 1 pan (makes 4-5 cups granola):

  • 2 cups rolled oats
  • 1/2 cup wheat germ (or ground flaxseed meal, or a combination)
  • 2 Tablespoons brown sugar (optional)
  • 1/4 teaspoon salt
  • 1 cup add-ins (I used 3/4 cup chopped raw nuts and 1/4 cup unsweetened flaked coconut)
  • 1/4 cup maple syrup (or honey)
  • 3 Tablespoons coconut oil
  • 2 Tablespoons water
  • 1/2 teaspoon cinnamon (or a combination of spices, or vanilla extract – see links below for ideas!)

For 2 pans (makes about 9 cups granola):

  • 4 cups rolled oats
  • 1 cup wheat germ (or ground flaxseed meal, or a combination)
  • 1/4 cup brown sugar (optional)
  • 1/2 teaspoon salt
  • 2 cup add-ins (I used 1-1/2 cups chopped raw nuts and 1/2 cup unsweetened flaked coconut)
  • 1/2 cup maple syrup (or honey)
  • 6 Tablespoons coconut oil (I eyeball it in a glass measuring cup between 1/4 and 1/2 cup)
  • 1/4 cup water
  • 1 teaspoon cinnamon (or a combination of spices, or vanilla extract – see links below for ideas!)

Instructions

  1. Preheat the oven to 275. Mix oats, wheat germ, brown sugar, salt, and add-ins in a large bowl (if you’re using dried fruit, it goes in partway through the baking time).
  2. Mix the syrup, oil, water, and cinnamon in a small saucepan and bring it to a simmer over low heat. Drizzle the liquid mixture over the oat mixture and stir well.
  3. Pour onto a parchment-lined baking sheet with sides (or a 9×13 baking pan). Help the granola form clusters by squeezing small handfuls into clumps, but don’t stress, because it will be perfectly imperfect!
  4. Bake for 30 minutes, rotating the pans halfway through if making a double batch. Stir gently (and add dried fruit if using) and bake for 15-20 minutes more, until toasty and golden brown. The granola will still be a bit soft when it comes out of the oven, but it will get harder and crunchier as it cools.

Notes

The master recipe for granola is adapted from Pam Anderson of Three Many Cooks. She has several variations, like this blueberry version.

I always make a double batch…if I’m making granola, I want to have it around for awhile! The granola keeps well for a couple of weeks but never lasts that long at our house!