Crunchy Coconut Granola
I (almost) always make my own granola at home, and over the years, it’s become a little ritual I truly enjoy. Among the many variations I’ve tried, this Crunchy Coconut Granola is one of my favorites. Lightly golden, wonderfully crisp, and subtly fragrant, it pairs beautifully with yogurt or a smoothie bowl.
Ingredients for a Coconut Granola
If you’ve never made homemade granola, I’d already recommend reading my basic granola recipe, which I’ve adapted here by adding coconut and coconut oil.
- Oats: The basis of granola. You can use either old-fashioned rolled oats or instant oats. Both are great, and have a slight preference for instant oats.
- Shredded coconut & coconut chips: Double the coconut for even more flavor! The coconut chips add a really nice texture.
- Almonds (whole and flaked): For the crunch and taste.
- Cashews: I love their sweetness, and they go perfectly with coconut.
- Coconut oil: Replaces conventional oil and intensifies the coconut taste. It also helps bind ingredients together.
- Agave syrup: For natural sweetness without heaviness. You can replace it with maple syrup or honey if you prefer.
- Vanilla and cinnamon: Just a pinch of each to subtly flavor the granola.
You’ll find the exact quantities in the recipe card at the bottom of the article.
How to Make a Coconut Granola
I start by gently melting the coconut oil with the vanilla, cinnamon and a pinch of salt in a small saucepan.
Next, mix the oats, almonds, cashews, shredded coconut and coconut chips in a large bowl. Then, pour the fragrant oil and agave syrup on top, then mix well to coat all the ingredients.
Now, spread half the granola on a baking sheet lined with baking paper. Bake in a preheated oven at 320 °F (160°C) (fan-assisted) for 20-25 minutes.
Tip: Be careful not to make the layer too thick, or the granola won’t brown properly.
Leave to cool completely on the plate before transferring to a jar. Then repeat with the other half, and store in an airtight jar.
Little tip: Every oven is a little different, so I recommend you take a look at your granola about 5 minutes before the end of baking. Personally, I prefer it lightly golden, not too toasted, so I often stop around 20 minutes. And don’t forget: it will harden again as it cools!
Ideas for Variations
What I love about this granola is that you can customize it endlessly! Here are some ideas to customize this coconut version:
- Add chocolate chips once the granola has cooled.
- Incorporate dried fruits such as cranberries, raisins or apricot pieces.
- Try adding some seeds: sunflower, flax, chia…
- You can also vary the nuts: hazelnuts, pecans, cacao nibs…
How to Serve your Coconut Granola?
I often serve it over coconut milk yoghurt or a smoothie bowl with exotic fruits such as mango, banana or red berries.
Also delicious as a topping on apple sauce (compote de pomme) or even homemade chocolate mousse!
More homemade breakfast recipes
- Oatmeal with cranberry compote and cinnamon
- Brioche French toast soft and crispy
- Healthy yoghurt and cinnamon pancakes
- Homemade Croissants
Frequently Asked Questions
Homemade granola can be kept for up to a month, as long as it’s stored in an airtight jar, away from moisture. It’s essential to let it cool completely before storing, otherwise condensation will soften it. As long as it remains crisp, it’s perfectly safe to eat.
Yes, coconut oil can be replaced by another neutral vegetable oil such as sunflower or rapeseed oil. The result will be slightly less fragrant, but just as crisp.
Yes, especially compared to the often over-sweetened industrial versions. By making it at home, you control the ingredients: less sugar, good fats (like coconut oil), and fiber thanks to the oat flakes.
Recipe Card
Crunchy Coconut Granola
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Ingredients
Granola base
- 3⅓ cups of oats rolled or instant, 300 g
- 1 cup of grated coconut 70 g
- 1/2 cup of coconut chips 40 g
- 1/3 cup of almonds slivered, 40 g
- 1/2 cup of almonds whole, 75 g
- 1/2 cup of cashew nuts 75 g
Binding ingredients
- 1/2 cup of coconut oil 100 g
- 1 pinch of salt
- 1 pinch cinnamon powder
- 1 pinch vanilla powder
- 1/2 cup of agave syrup 120 ml
Instructions
- Preheat oven to 320°F (160°C) (fan-assisted).
- In a small saucepan, melt the coconut oil with the salt, cinnamon and vanilla over low heat until the oil is liquid.
- In a large bowl, combine rolled oats, shredded coconut, coconut shavings, almonds and cashews.
- Pour the hot coconut oil and agave syrup over top. Mix well to coat.
- Spread half the granola on a baking sheet lined with baking paper.
- Bake for 20-25 minutes at 320°F (160°C), stirring halfway through if necessary.
- Allow to cool completely before transferring to a jar.
- Repeat with the other half of the granola.
