Chunky Coconut Granola
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!
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
Storing: 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!
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 in place of maple syrup for a similar sweetness.
TIP #1. Press it down firmly. Use parchment paper and press the granola flat before baking. This is the secret to big, crunchy clusters!
TIP #2. Don’t stir after baking. Let the granola cool completely on the baking sheet before touching it. It crisps up as it cools.
Nutrition
Calories: 179kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 53mg | Potassium: 115mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg
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