This healthy coconut granola bakes into big, crunchy clusters in just 12 to 15 minutes at 350°F. The secret is pressing it flat before baking. It's naturally sweetened with maple syrup, made with unsweetened coconut flakes and coconut oil, and perfect for meal prep.
Chunky Coconut Granola At A Glance
- ✅ Recipe Name: Chunky Coconut Granola (Healthy + Naturally Sweetened)
- 🕒 Ready In: ~30 minutes
- 👪 Serves: 12 (¼ cup each)
- 🍽 Calories: ~179 per serving
- 🥣 Main Ingredients: Rolled oats, unsweetened coconut flakes, pecans, maple syrup, coconut oil
- 📖 Dietary Info: Vegan, dairy-free, and refined sugar-free; gluten-free with certified gluten-free oats; nut-free if you skip the pecans
- ⭐ Why You'll Love It: Pressing the granola flat before baking gives you big, crunchy clusters in just 12 to 15 minutes. It's lightly sweet with lots of toasty coconut flavor, and it keeps for 2 weeks at room temperature or 3 months in the freezer.
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Why I Make Homemade Granola with Coconut
I've been making homemade granola since middle school, and I created this recipe in 2021 because I'm obsessed with coconut. I wanted a granola packed with toasty coconut flavor and big, crunchy clusters, without the refined sugar and long ingredient lists in most store-bought bags.
The trick is pressing the granola flat with parchment paper before it bakes. It turns into one crunchy sheet that breaks into big clusters, and it only needs 12 to 15 minutes in the oven.
If you love granola as much as I do, try my healthy granola, peanut butter granola, and air fryer granola next. Readers tell me this one has become a staple in their house too.
Jump to:
- Chunky Coconut Granola At A Glance
- Why I Make Homemade Granola with Coconut
- Is This Coconut Granola Healthy?
- Ingredients You'll Need
- How to Make Coconut Granola (Step-by-Step)
- The Secret to Big Granola Clusters
- How to Keep Coconut from Burning (and When It's Done)
- Substitutions and Variations
- How to Serve and Store Coconut Granola
- Coconut Granola FAQs
- More Healthy Granola Recipes
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
Such a delicious granola recipe! This is a staple in our house along with your air fryer granola recipe. Both are so good and hard to stop eating, haha
- Saskia
Is This Coconut Granola Healthy?
Yes, especially compared to most store-bought granola. Each ¼ cup serving has about 179 calories, 3g of fiber, and 6g of sugar. It's sweetened only with maple syrup instead of refined sugar, and it's made with simple whole ingredients: rolled oats, pecans, unsweetened coconut, and coconut oil.
Sprinkle it over Greek yogurt and berries or serve it with these air fryer egg bites for a more filling breakfast with extra protein.
Ingredients You'll Need
This coconut granola uses 9 simple pantry ingredients, and it's naturally vegan, dairy-free, and refined sugar-free.
- Rolled oats: The base of the granola, just like in my apple pie granola. Use rolled oats, not quick oats, for the best texture and big, crunchy clusters. Choose certified gluten-free oats if you need it gluten-free.
- Unsweetened coconut flakes: The star ingredient for toasty coconut flavor. Mix most of them in before baking, then sprinkle a little extra on top afterward.
- Pecans: Chop them small so they mix evenly into the clusters. Toasting them first adds even more flavor.
- Maple syrup: Naturally sweetens the granola and helps it crisp up in the oven.
- Coconut oil: Unrefined coconut oil adds extra coconut flavor. Make sure it's melted before mixing.
- Vanilla extract: Adds a hint of sweetness and depth.
- Cinnamon: Just a little for warmth.
- Salt: Balances the sweetness and brings out the coconut flavor.
- Chia seeds: Sprinkled on after baking for extra crunch.
Scroll to the recipe card for exact amounts!
Have leftover rolled oats? Use them in my healthy apple pie oatmeal cookies or these protein oatmeal blender pancakes.
How to Make Coconut Granola (Step-by-Step)
Coconut granola takes about 10 minutes to mix and 12 to 15 minutes to bake at 350°F.
- Step 1: Mix the dry ingredients. Preheat the oven to 350°F and toast the pecans while it heats. In a large bowl, stir together the rolled oats, coconut flakes, cinnamon, salt, and chopped toasted pecans.
- Step 2: Add the wet ingredients. Whisk the maple syrup, melted coconut oil, and vanilla in a small bowl. Pour it over the dry ingredients and stir until every oat is evenly coated.
- Step 3: Spread it on the pan. Line a baking sheet with parchment paper and spread the granola into an even layer.
- Step 4: Press it down firmly. Lay a second sheet of parchment on top and press the granola down with your hands until it's compact and flat. This is the secret to big clusters. Remove the top sheet.
- Step 5: Bake until golden. Bake for 12 to 15 minutes, until the edges are golden brown and the granola smells toasty. Don't stir it.
- Step 6: Top and cool completely. Sprinkle with chia seeds and a little extra coconut while it's hot. Let it cool completely on the pan without touching it, then break it into clusters.
The Secret to Big Granola Clusters
Big clusters come from three things: rolled oats, pressing the granola flat before baking, and letting it cool completely without stirring. As the granola cools, the maple syrup and coconut oil set and hold everything together in one crunchy sheet.
- Use rolled oats, not quick oats: Rolled oats are thicker and hold their shape, so they bake into sturdy clusters. Quick oats break down and turn crumbly.
- Coat every oat: Stir until the maple syrup and coconut oil evenly coat all the dry ingredients. That coating is what glues the clusters together.
- Press it down firmly: Pressing the granola with parchment paper packs everything tightly, so it bakes into one solid sheet instead of loose pieces.
- Don't stir after baking: The granola is still soft when it comes out of the oven. Leave it alone until it's completely cool, then break it into clusters as big or small as you like.
How to Keep Coconut from Burning (and When It's Done)
Coconut browns faster than oats, so the edges usually darken first. Using unsweetened coconut and a short 12 to 15 minute bake at 350°F keeps it toasty instead of burnt.
- Use unsweetened coconut: Sweetened coconut has added sugar, so it burns much faster.
- Look for golden edges: Start checking at 12 minutes. It's done when the edges are golden brown, the center looks golden, and it smells toasty.
- Expect it to be soft at first: Granola crisps as it cools. If it's still soft once it's completely cool, bake it for 3 to 5 more minutes.
Substitutions and Variations
This coconut granola is easy to customize. You can make it without coconut oil, swap the sweetener, or add chocolate or dried fruit after it bakes.
- Coconut oil: Melted butter or a neutral oil like avocado oil will work instead. Butter makes it no longer dairy-free, and you'll lose some of the coconut flavor.
- Maple syrup: Honey or agave work instead. Honey browns faster, so start checking the granola a minute or two early. Honey also makes it no longer vegan.
- Gluten-free: Use certified gluten-free rolled oats.
- Nut-free: Leave out the pecans.
- Chia seeds: Use flax seeds instead, or skip them.
- Chocolate coconut granola: Stir in mini dark chocolate chips or cacao nibs once the granola has completely cooled, so the chocolate doesn't melt.
- Dried fruit: Add raisins, dried cranberries, or dried blueberries after baking so they don't burn or dry out.
How to Serve and Store Coconut Granola
- To serve: My go-to is sprinkling it over Greek yogurt and berries, but I also love adding it to a strawberry banana smoothie bowl, eating it with milk like cereal, or using it as a crunchy topping on my coconut milk chia pudding. It's also great by the handful as a snack.
- To store: Let it cool completely so it stays crunchy, then keep it in an airtight container at room temperature for up to 2 weeks.
- To freeze: Freeze it in a sealed bag or container for up to 3 months.
- For meal prep: Portion it into small jars for grab-and-go breakfasts and snacks.
Coconut Granola FAQs
No. The FDA removed coconut from its tree-nut allergen list in 2025, and most people with tree nut allergies can eat coconut safely. Coconut allergies do exist, though, so check with your doctor if you have a tree nut allergy.
Unsweetened coconut flakes are best. They're larger, so they toast into crispy, golden pieces you can actually see and taste. Shredded coconut works too, but it's finer, so it blends into the clusters and browns faster.
One serving of this coconut granola is ¼ cup, which has about 179 calories. Granola is calorie-dense, so it's best as a topping for yogurt or smoothie bowls rather than a big bowl of cereal.
Yes. Spread the granola across two lined baking sheets instead of piling it thicker on one. A thicker layer won't bake evenly or get as crunchy.
Yes, but air fryer granola works a little differently, so follow a recipe written for it. My air fryer granola has the timing and temperature I use.
Serve it over Greek yogurt or cottage cheese. The granola itself is low in protein, so pairing it with a high-protein base is the easiest way to turn it into a filling breakfast.
More Healthy Granola Recipes
If you love granola as much as I do, try these recipes next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Chunky Coconut Granola
Ingredients
- 1 ½ cups rolled oats, (certified gluten-free if needed)
- 1 cup unsweetened coconut flakes, plus 1 tablespoon for topping
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted (unrefined for more coconut flavor)
- ½ cup finely chopped pecans, toasted
- 1 teaspoon vanilla extract
- 1 ½ teaspoons chia seeds, for topping after baking
Instructions
- Toast the pecans. Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 8 to 12 minutes, until fragrant. Watch closely so they don't burn. Let them cool slightly, then chop finely.
- Mix the dry ingredients. Line a baking sheet with parchment paper. In a large bowl, combine the oats, 1 cup coconut flakes, cinnamon, salt, and chopped pecans.
- Add the wet ingredients. In a small bowl, whisk together the maple syrup, melted coconut oil, and vanilla. Pour over the dry ingredients and stir until every oat is evenly coated.
- Press it flat. Spread the mixture evenly on the lined baking sheet. Lay a second sheet of parchment on top and press down firmly with your hands until compact and flat. Remove the top sheet.
- Bake. Bake for 12 to 15 minutes, until the edges are golden brown and the granola smells toasty. Don't stir.
- Top and cool. Sprinkle with the chia seeds and the remaining 1 tablespoon coconut flakes. Let the granola cool completely on the pan without touching it. It crisps as it cools.
- Break into clusters. Once completely cool, break the granola into clusters and store in an airtight container.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein, air fryer, and healthy recipes that actually taste like the real thing.
Saskia says
Such a delicious granola recipe! This is a staple in our house along with your air fryer granola recipe. Both are so good and hard to stop eating haha
Tati Chermayeff says
Saskia, I am SO happy you loved this recipe as much as me! This made my day reading this. Let me know if you try any other of my recipes.
Lillian says
really good! I reccomened adding the coconut to it, tastes great.
Tati Chermayeff says
Lillian, so so so happy to hear this! YAY.
Trina and Tina says
Yummmmmmy!
Tati Chermayeff says
Awe, thanks!!!!