Coconut Granola
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This easy coconut granola is naturally sweetened, extra crunchy and clumps up perfectly! It’s delicious on its own or used as a topping for yogurt or smoothie bowls.
This coconut granola has been a fan favorite ever since I first shared it way back in 2017! Not only is it super chunky with large clumps, but it’s gluten-free, vegan AND low in sugar (which is hard to find when it comes to granola). There’s only 4 Tablespoons of sugar needed for the whole batch!
This granola is delicious on its own as a snack or served with milk for breakfast, but my favorite way to eat this coconut granola is as a topping to acai bowls, yogurt bowls or overnight oats.
Table of Contents
Why You’ll Love This Recipe
- Healthy – Made with old fashioned rolled oats, unsweetened coconut flakes, flaxseed and almonds, this granola is packed with nutritious ingredients that will keep you energized throughout the day.
- Versatile – Enjoy this granola on its own, with milk, sprinkled over yogurt, or as a topping for a smoothie bowl. The possibilities are endless!
- Low in sugar – This granola is naturally sweetened with maple syrup and coconut sugar, and only has 4 grams of sugar per 1/4 cup of granola.
- Customizable – This recipe is 100% customizable so feel free to use your favorite nuts and add-ins. I could see dried fruit like raisins or dried cranberries being a great addition to this granola!
Ingredients Needed
- ground flaxseed and hot water – this combines to create a flaxseed egg, which acts as a binder and helps to achieve that super clumpy granola!
- old fashioned rolled oats – the base of the granola, providing a hearty and chewy texture. Make sure to use certified gluten-free oats if needed. I love Bob’s Red Mill organic gluten-free rolled oats.
- unsweetened coconut flakes – you can’t have coconut granola without the coconut! Make sure you’re using unsweetened coconut as to not add more sweetness to the recipe. I recommend using bigger chunks of coconut flakes instead of shredded coconut, which could burn faster.
- almonds – adds a nice crunch and some healthy fats. I recommend chopped or silvered almonds, so they toast while baking.
- chia seeds
- ground cinnamon – for a warm, comforting spice that pairs well with the coconut and almonds.
- coconut oil – helps to crisp up the granola and adds a subtle coconut flavor.
- maple syrup and coconut sugar – the combo of the two are the perfect natural sweeteners for this granola recipe.
- sea salt – enhances all the flavors and balances the sweetness.
Recipe Substitutions & Notes
- Coconut oil: Don’t have coconut oil? You can use melted butter or another oil like olive oil or avocado oil instead.
- Almonds: Feel free to swap the almonds with another nut of choice like walnuts, pecans or cashews.
- Make it nut-free: Swap the almonds with sunflower seeds or pumpkin seeds (aka pepitas) instead.
- Make it grain-free: If you’re looking for a grain-free granola option try my grain free granola or hemp granola instead.
- Want to add more mix-in’s? Go for it! Chocolate chips or dried fruit like raisins, dried cranberries or dates would be a great addition to this granola. I would just add the dried fruit or chocolate to the mixture after the granola is done baking and has cooled.
How to Make Coconut Granola
Step 1: Mix the ground flaxseed with hot water and set aside to gel up.
Step 2: Add all remaining ingredients into a large bowl and toss to combine. Add in flaxseed mixture and toss again.
Step 3: Spread the granola mixture onto a prepared sheet pan lined with parchment paper in an even layer. Press the mixture down with a spatula.
Step 4: Bake for 35-40 minutes, stirring once about 20 minutes in. Granola is done when it’s dry, crunchy and golden in color. Let is cool completely before storing.
Brittany’s Tips!
- Press the granola down: Be sure to press the granola mixture down with a spatula before baking and then again after stirring to help create big crunchy clusters!
- Freeze for longer storage: I love storing my granola in the freezer to keep it fresh! There’s no thawing needed, just eat it by the handful or use it as a topping straight out of the freezer!
How to Serve Granola
I love eating this granola fresh out of the oven, but there’s plenty of ways you can serve it. Here’s some ideas:
- With milk: Simply serve it with your choice of milk for a classic breakfast.
- With yogurt: Top your morning yogurt bowl with this granola for some crunch. Lately, I’ve been obsessed with this PB&J protein yogurt bowl. Or layer granola with yogurt and fresh berries to make a delicious and nutritious parfait.
- As a smoothie bowl topping: Sprinkle this coconut granola over your favorite smoothie bowl for added crunch and flavor. I love this green smoothie bowl or dragon fruit smoothie bowl.
- With ice cream: Add granola to a bowl with your favorite ice cream. The combo of ice cream + crunchy granola = a match made in heaven. It would be delicious with my one ingredient banana ice cream or chocolate banana ice cream.
How to Store
- Room temperature: Once completely cooled, store in an airtight container. It can stay fresh at room temperature for up to 3 weeks.
- In the freezer: For longer storage, freeze the granola. Place it in a freezer-safe bag or container, and it can last for several months.
Frequently Asked Questions
Absolutely! Just swap the almonds for sunflower seeds or pumpkin seeds.
Be sure to let your granola cool completely before storing to keep it nice and crisp. If you store it while its still warm the steam will soften the granola.
More Granola Recipes
- Homemade Granola
- Protein Granola
- Easy Grain Free Granola
- Hemp Granola
- Granola Butter
- Chocolate Granola
- Chocolate Chip Cookie Granola
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Coconut Granola
Ingredients
- 1 Tablespoon ground flaxseed
- 3 Tablespoons hot water
- 2 cups old fashioned rolled oats
- 1 cup unsweetened coconut flakes
- ½ cup chopped or slivered almonds
- 1 Tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 3 Tablespoons melted coconut oil
- 3 Tablespoons maple syrup
- 1 Tablespoon coconut sugar
- ⅛ teaspoon sea salt
Instructions
- Preheat oven to 300°F.
- Whisk together flaxseed and water in a small bowl. Set aside.
- Add all remaining ingredients into a large bowl and toss to combine. Add in flaxseed mixture and toss again.
- Line a baking sheet with parchment and spread granola mixture onto the sheet, pressing the mixture down with a spatula.
- Bake for 35-40 minutes, stirring once about 20 minutes in. Once you stir the granola, be sure to press it back down with the spatula. Granola is done when it’s dry, crunchy and golden in color.
- Let the granola cool completely on the pan before stirring. Store in an airtight container for up to 3 weeks.
Notes
- Maple syrup: You can use honey or agave instead of maple syrup if that’s what you have on hand.
- Coconut sugar: If you don’t have coconut sugar on hand you can use brown sugar or just more maple syrup instead.
- Coconut oil: Don’t have coconut oil? You can use melted butter or another oil like olive oil or avocado oil instead.
- Almonds: Feel free to swap the almonds with another nut of choice like walnuts, pecans or cashews.
- Make it nut-free: Swap the almonds with sunflower seeds or pepitas instead.
- Make it grain-free: If you’re looking for a grain-free granola option try my grain free granola or hemp granola instead.
- Want to add more mix-in’s? Go for it! Chocolate chips or dried fruit like raisins, dried cranberries or dates would be a great addition to this granola. I would just add the dried fruit or chocolate to the mixture after the granola is done baking and has cooled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Can you omit make the coconut sugar and add more maple syrup???
Hey Jen! I haven’t tried it, so I’m not sure how it’d turn out. It might end up being too liquidy, but you could certainly try it with just maple syrup and no coconut sugar. Let me know if you do and how it turns out!
This stuff is so good I’ve made it every single week for the past 2-ish months. Me and my fiance eat it plain, with yogurt, in overnight oats, etc. I made a batch and brought it with me on a business trip to have a healthy snack available. Each time it’s a little different, and each time, it’s delicious. I will never buy store-bought granola again!
Ahh that makes me so happy to hear, Sarah!! I’m so glad this granola is a hit! Thanks so much for taking the time to leave to leave a comment and star rating. I so appreciate it. <3
Loved this! Perfect snack on top of greek yogurt. Might try adding more nuts next time for an extra crunch.
Can you omit the coconut sugar?
I just made this and its so delicious! I love how its not too sweet. For some reason, my batch did not clump up too well. Maybe I got one of the proportions wrong…?
But the flavor is great, I will be making it again for sure!
Bummer!! I’m sorry it didn’t clump together. Did you let it cool completely before stirring after removing it from the oven?
This looks amazing! Definitely going to try this!
I made this while I was wiped out after work, and it was a cinch. I subbed hazelnuts for almonds (work with what you’ve got!) and am now worried that the granola won’t make it til breakfast!
Yay!!! So pumped that you liked the recipe, Paula! I bet it’s delicious with the hazelnuts in there.
Awesome recipe Brittany, Thanks for Sharing
mmm, this looks like the perfect granola. can’t wait to give this a try.
I love coconut AND granola – so obviously I will have to give this one a go! 🙂