Chunky Coconut Granola
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.
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
Storage: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Big clusters: Press the granola down firmly before baking, and don't touch it until it's completely cool.
Coconut: Use unsweetened coconut flakes. Sweetened coconut browns faster and adds refined sugar.
Gluten-free: Use certified gluten-free rolled oats.
Nut-free: Leave out the pecans.
Coconut oil swap: Melted butter or avocado oil works instead. Butter makes it no longer dairy-free.
Maple syrup swap: Honey or agave works instead. Honey browns faster and makes it no longer vegan.
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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