Coconut Granola
This crunchy, golden coconut granola is packed with oats, almonds, and dried fruit—sweetened with maple syrup and kissed with coconut oil.
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You know that one recipe you find yourself making over and over again? For me, it’s this homemade coconut granola. It’s lightly sweet, perfectly crisp, and loaded with texture—from toasty oats to crunchy almonds, chewy dried fruit, and all the nutty coconut goodness you could ever want. I first made this on a whim during a weekend clean-out-the-pantry moment, and now it’s a full-on breakfast obsession. And the best part? It’s easy enough to whip up with pantry staples and bakes in under 30 minutes. Let’s just say it made me a granola person, and I have no regrets.
My New Favorite Way to Start the Day
Some mornings call for pancakes. Others, smoothies. But when I want something quick, crunchy, and nourishing—this coconut almond granola is it.
I love to sprinkle it over some soy yogurt, toss it into trail mix, or eat it straight from the jar like a snack.
I’m sharing a trick to get those golden clusters we all love!
There’s something so satisfying about those golden clusters. The combo of maple syrup and coconut oil gives it that perfect crisp while keeping it plant-powered. Plus, you control the sweetness and mix-ins, which means every batch feels just right.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Plant-based eggs – I love using flax eggs for this recipe, but chia eggs work the same way – they act as a binder, creating those tasty granola clusters.
- Oats – Go for old-fashioned oats for the best texture; quick oats will clump and soften too much.
- Almonds – Roughly chop for bite-sized crunch. Sub with walnuts, pecans, or cashews if desired.
- Seeds – Use a blend like pumpkin, sunflower, and sesame. Pepitas work beautifully here!
- Shredded coconut – Unsweetened is best for a light, toasty flavor. Found in the baking aisle.
- Maple syrup – Adds richness and sweetness. Agave or brown rice syrup are good swaps.
- Coconut oil – Helps bind and crisp the granola. Melt it before mixing.
- Dried fruit – Add after baking. Try cranberries, cherries, raisins, or chopped apricots.
What Makes This Recipe Shine?
Here’s why this recipe hits that just-right granola magic: the flax egg binds everything together without needing traditional egg whites, while the maple syrup and coconut oil create a caramelized coating that crisps up beautifully in the oven. Rolled oats provide a hearty base, and chopped almonds and seeds add nutty depth. Shredded coconut toasts as it bakes, enhancing both aroma and texture. The gentle press before baking encourages those coveted crunchy clusters we all crave.
Recipe Test Kitchen
In testing this granola recipe, I played with a few variables to make it extra tasty:
- Too much maple syrup made it overly sweet, while too little prevented clumping. The ¾ cup was just right for that balanced crispness and sweetness without being too sweet.
- Lower oven temps helped prevent burning the edges.
- Want golden clusters? Flax eggs and pressing the mixture before baking were game-changers!
Storage Tips
Store cooled granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a zip-top bag for up to 3 months. Use a mason jar or glass container to keep it crisp and fresh.
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Coconut Granola
Ingredients
- 2 flax eggs
- 6 cups rolled oats
- 1 ½ cups almonds roughly chopped
- ½ cup seeds pumpkin, sunflower, sesame, etc
- 1 cup shredded coconut
- ¾ cup maple syrup (substitute favorite syrup sweetener)
- ¼ cup coconut oil
- ¾ cup dried fruit such as dried cranberries
Instructions
- 1. Preheat oven to 300°F/150°C. Line two large baking sheets with parchment paper.
- 2. Make the flax egg and set it aside.
- 3. Combine the oats, almonds, coconut, and seeds in a large bowl. Stir to combine.
- 4. In a small bowl, combine the syrup, and coconut oil. Stir to combine. Heat this in the microwave in 11-second increments until the mixture is smooth enough to spread. Stir in the flax egg.
- 5. Pour the syrup mixture over the oat mixture. Stir, ensuring all the oatmeal and nuts are coated.
- 6. Pour the granola mixture onto prepared pans, distributing it equally across the pan. Use a spatula to press the granola down into the pan. Place in the oven and bake for 30 minutes, until the granola is golden brown.
- 7. Remove from the oven and set it aside for 10 minutes to cool. Add the dried fruit and then break it apart into pieces.
- Store in an airtight container.
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Video
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Frequently-Asked Questions
Can I use quick oats?
You can, but the granola will be softer and won’t cluster as well as with rolled oats.
What’s the best way to make this nut-free?
Swap the almonds for more seeds like sunflower, pumpkin, or even hemp hearts.
Can I skip the flax egg?
The flax egg helps bind the ingredients. You could use chia eggs or simply omit for a looser granola (less clumping).
More Breakfast Recipes
If you love this recipe for coconut granola, here are more breakfast favorites to try:
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
3 Responses to Coconut Granola
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When does the flax eggs get mixed in?
I added numbers to the steps so I could point to step #4. You’ll see “add flax eggs” at the very end. 🙂
The coconut oil makes this nice and crispy – love it