This extra chunky coconut granola recipe is easy to make, naturally sweetened with maple syrup, and packed with coconut flakes and coconut oil. It's super tasty and perfect for meal prep!
I originally published this healthy coconut granola recipe in February 2021. I'm now updating the photos, adding more step-by-step shots, and sharing new tips to make it even easier for you to bake!
If you love big, crunchy clusters and all things coconut, this coconut granola is about to be your new favorite! It's extra chunky, perfectly golden, and made with coconut flakes and unrefined coconut oil for that rich, toasty flavor.
Honestly, I started making granola at home in 2020 and have never looked back. Store-bought granola is overpriced and full of random ingredients you don't need. This homemade version is naturally sweetened with maple syrup, easy to make, and way more delicious—trust me!
I've made a lot of granola recipes (like my healthy granola, apple pie granola, and peanut butter granola), and this one is up there with the best. It's simple, wholesome, and seriously addicting. Whether you're topping yogurt, building a parfait, or just snacking by the handful, you'll want to keep a batch of this coconut granola on hand at all times!
Why you'll love this recipe:
- It's extra chunky and crunchy. This granola bakes up with big, satisfying clusters that are perfect for snacking or topping yogurt.
- Loaded with coconut flavor. Made with both coconut flakes and unrefined coconut oil, every bite is rich, toasty, and delicious.
- Naturally sweetened. This coconut granola is refined sugar-free since it is sweetened with maple syrup. Such a great healthy snack and breakfast addition compared to store-bought versions!
- Healthier than buying it at the store. Homemade granola has fewer ingredients, less sugar, and more flavor—plus, you'll save money too!
The ingredients
Rolled Oats. The base of this healthy coconut granola. I recommend using rolled oats (not quick oats) for the best texture and big, crunchy clusters.
Flaked Coconut. I use both unsweetened and sweetened coconut flakes for this recipe. Honestly, whatever you prefer. It adds a sweet, toasty coconut flavor. I like to mix some in before baking and sprinkle a little extra on top afterward.
Cinnamon. Just a little for warmth and cozy flavor.
Salt. Balances the sweetness and brings out the flavor.
Maple Syrup. I love using maple syrup in my granola recipes because it naturally sweetens the granola and helps it crisp up in the oven.
Coconut Oil. I love using unrefined coconut oil here for extra coconut flavor. Make sure it's melted before mixing.
Pecans. Chop them up small so they blend evenly into the granola. You can toast them first for even more flavor.
Vanilla Extract. Adds a hint of sweetness and depth.
Chia Seeds. Sprinkle these on after baking for a little extra crunch and nutrition.
If you have any ingredient questions, check out the Substitutions & Variations section below. Otherwise, the full recipe with measurements is at the bottom of the page.
How to Make Healthy Coconut Granola
Step One: In a large mixing bowl, stir together the rolled oats, flaked coconut, cinnamon, salt, and toasted pecans.
Step Two: In a separate small bowl, whisk the maple syrup, melted coconut oil, and vanilla extract. Pour it over the dry ingredients and mix well until everything is evenly coated.
Step Three: Line a baking sheet with parchment paper and spread the granola mixture out into an even layer.
Step Four: Place another piece of parchment paper on top and press the granola down firmly with your hands. This helps it bake into big, chunky clusters. Remove and discard the top sheet.
Step Five: Bake at 350°F for 12 to 15 minutes, or until the edges are golden brown and everything looks toasty.
Step Six: Carefully remove from the oven and sprinkle with chia seeds and a little extra coconut. Let it cool completely—don't stir it yet! It'll crisp up as it cools and form those perfect clusters.
Top Tips
- Use rolled oats, not quick oats. Rolled oats give you a better texture and help form those chunky clusters.
- Press it down firmly. Use parchment paper and press the granola flat before baking. This is the secret to big, crunchy clusters!
- Don't stir after baking. Let the granola cool completely on the baking sheet before touching it. It crisps up as it cools.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula or large spoon
- Baking sheet
- Parchment paper
- Oven
Substitutions & Variations
- Make it gluten-free: This recipe is naturally gluten-free if you use gluten-free certified oats.
- Make it dairy-free: This coconut granola is already dairy-free because we use coconut oil instead of butter.
- Make it nut-free: Simply leave off the pecans.
- Maple Syrup: Honey or agave syrup can be used instead of maple syrup for a similar sweetness.
- Chia Seeds: If you don't have chia seeds, you can leave them out or use flax seeds.
- Chocolate Coconut Granola: Stir in some mini dark chocolate chips or cacao nibs after baking for a sweet, chocolatey crunch.
- Cinnamon Raisin Granola: Add extra cinnamon and stir in raisins or dried cranberries after baking for a warm, fruity flavor.
How to Store & Meal Prep
Once your coconut granola is completely cool, store it in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze it in a sealed bag or container for up to 3 months. It's great for meal prep—just portion into jars or containers for quick breakfasts and snacks!
Frequently Asked Questions
Yes, but the texture will be softer and less chunky. Rolled oats are best for those big, crunchy clusters.
Press it firmly into the pan before baking, and don't stir it while it's in the oven or while it's cooling. Let it cool completely before breaking it into clusters.
Definitely! Just swap the pecans for pumpkin seeds, sunflower seeds, or leave them out entirely.
Nope! Coconut is actually considered a fruit, not a tree nut. But if you have a coconut allergy, try this healthy granola recipe instead.
Yes, but stir in any dried fruit after baking so it doesn't burn or harden.
Stored in an airtight container at room temperature, it will stay fresh for up to 2 weeks. You can also freeze it for up to 3 months.
More easy granola recipes!
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
- 1 cup coconut flakes, plus 1 tablespoon extra for topping
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted (preferably unrefined for extra coconut flavor)
- ½ cup finely chopped pecans, toasted
- 1 teaspoon vanilla extract
- ½ tablespoon chia seeds, for topping after baking
Instructions
- Preheat oven to 350°F (175°C). While the oven preheats, toast the pecans on a baking sheet until fragrant, about 8-12 minutes. Be careful not to burn them. Let them cool slightly.
- Line a baking sheet with parchment paper.
- In a large bowl, combine oats, flaked coconut, cinnamon, salt, and toasted and choped pecans.
- In a small bowl, whisk together maple syrup, melted coconut oil, and vanilla extract. Pour over the dry ingredients and mix thoroughly until everything is evenly coated.
- Spread the mixture evenly on the prepared baking sheet. Use another piece of parchment paper on top to press the granola firmly into the sheet, ensuring it's compact and flat.
- Bake for 12-15 minutes, or until the edges are lightly browned and the granola turns golden.
- Remove from the oven and sprinkle with chia seeds and the extra tablespoon of coconut flakes. Do not break up or touch the granola yet!
- Allow the granola to cool completely on the baking sheet. It will become crisp as it cools. Once cooled, break it into chunks. Store the granola in an airtight container to maintain freshness!
Notes
Nutrition
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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!!!!