Easy Homemade Coconut Granola

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Jasmine

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Granola is a wonderful snack or breakfast to have on-hand and it’s both incredibly easy and much healthier when made at home. Personally, I love a really nutty granola, but I appreciate nuts are quite expensive so if you’re on a budget; feel free to swap out some of the nuts in this recipe for cheaper oats. That’s the brilliance of making it yourself; you can completely customise it to your preferences and leave out what you don’t want or tweak the balance of the ingredients. Let’s dive into my base recipe…

INGREDIENTS

Wet ingredients:

Coconut oil (or any neutral oil)

Maple syrup (or golden syrup, agave nectar or honey)

Dry ingredients:

Mixed nuts (I used an equal mix of pecans, almonds and cashews but you use whatever you like)

Mixed seeds (I used sunflower and pumpkin)

Whole rolled oats (or any other oats, I just don’t recommend quick-cook instant porridge oats)C

Coconut chips (if using pre-toasted ones, add them halfway through the cook time)

Nutmeg

Cinnamon

Salt (just a pinch – optional)

Serving suggestions:

Yoghurt (full fat Greek or plant-based coconut are recommended)

Seasonal fruits

TIPS & NOTES

As I mentioned above, you can tweak some of the ratios in this recipe, but just try to keep the balance of wet vs. dry ingredients the same as below, since this is important for how the granola bakes.

It’s not my personal preference, as I often like to sprinkle my granola as a topping, you want to have large slabs of granola then you need to use more maple syrup (which is going to make it less healthy) and also really compact the granola down so there are no gaps after you’ve stirred it at the midpoint. I personally also prefer whole nuts in my granola, but feel free to give things a rough chop if you want smaller pieces.

You can reduce the amount of sugar in this recipe a little, but I honestly find that since it’s a nutty granola, it’s really filling so I get about 8 portions of this per bake which is an acceptable amount of sugar (I used about half of that serving size in the image below since I decided to use more yoghurt and fruit that day). If you use 1/8th of the recipe per serving (as I do, if I’m having it with yoghurt and fruit) then that’s 8g of sugar (for 450g of granola in total) vs. supermarket brands which typically contain 5-6g of sugar per 100g (mine contains 1.78g per 100g, if you’re not fond of maths!)

Coconut Granola

  • Servings: 6-8
  • Difficulty: Easy
  • Print

An easy homemade granola that’s perfect as a snack or as part of a breakfast

No special equipment or advance prep needed


Ingredients

  • 150g whole rolled oats
  • 30g mixed seeds (I used pumpkin and sunflower)
  • 200g mixed nuts (I used pecans, cashews and almonds)
  • 50g raw coconut flakes
  • 1 tsp of ground cinnamon
  • 1 tsp of ground nutmeg
  • a pinch of salt (optional)
  • 65g of coconut oil (melted in the microwave)
  • 80g of maple syrup


Directions

  1. Preheat the oven to 160C
  2. Whisk together the liquid coconut oil and maple syrup in a bowl or jug (for ease of pouring)
  3. In a separate bowl, combine all of the other ingredients and mix (unless you’re using toasted coconut flakes, in which case: add them halfway through baking)
  4. Add the liquid ingredients to the dry and stir to combine thoroughly
  5. Take a large sheet tray (I recommend lining it with greaseproof paper) and pour on the raw granola – use a spoon or spatula to spread it out evenly so ingredients aren’t stacked on top of one another
  6. Bake for 10-15 minutes and take out the granola to stir everything (and make sure it gets browned evenly) and return to the oven to bake for another 10 minutes – if the ingredients are getting too browned too quickly, reduce the oven temperature a little
  7. Remove from the oven and allow to cool before serving or storing

Let me know if you try my coconut granola!

See how to make it here:

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