Nut-and-Honey Coconut Granola

A few years ago I was home sick from work with the flu. In my misery, I experienced a brief moment of hope where I emerged from a mountain of covers and kleenex to attempt to boost my spirits in the kitchen. I knew the one thing that would make me feel better was granola. I’ve always loved its heartiness and vibrant, sweet scent when it’s baking. I love that it has 16 times more protein than box cereal so you can enjoy a bit less and feel satisfied a bit more. And I love that it lends itself perfectly to yogurt parfaits.

So I mustered the energy to scuttle downstairs to our 1950s style kitchen on the sunny, chilly winter day that it was and baked up a batch. This is a variation of that original recipe, which I still make today. Bundled in my blankets fashioned as an oversized dress and my furry slippers that many concerned friends have since convinced me to throw away, I stood there in the kitchen with sunlight streaming through the windows and sweet granola scent filling the air. Still groggy from my meds, I managed to have the thought, “Wouldn’t it be nice if I could just stay home and bake granola for people all day?” While that dream hasn’t been completely fulfilled, I am getting closer with my role on Minimalist Baker. So thanks for tagging along and following what we do. You guys are pretty stinking awesome.

I love that I get to play with ingredients in recipes like this one. It’s like I get to be a mad scientist in a sense, but with a pyrex and spatula instead of flask and tongs. To this batch I added pecans, cocoa powder and subbed coconut oil for canola. I was super pleased with the result as it came out smelling like coconut heaven, was just sweet enough, and basically consisted of half nuts half oats – yum.

By the time you read this post this granola is likely gone (#momentofsilence). But it was excellent while it lasted and you can trust that I’ll be back in the kitchen dreaming up another batch soon – sick day or not.

5.0 from 7 reviews
Nut-and-Honey Coconut Granola
 
Prep time
Cook time
Total time
 
A hearty granola scented with coconut, cocoa and cinnamon and studded with plenty of almonds, pecans and craisins. Perfect for snacking, atop yogurt or on its own with a bit of milk.
Author:
Recipe type: Breakfast
Cuisine: Granola
Serves: 12
Ingredients
  • 3 cups rolled oats
  • 1/2 cup unsweetened coconut flake
  • 1 cup almonds
  • 1 cup pecans
  • 1/4 cup craisins [or other dried fruit]
  • 3 Tbsp. sugar
  • ¼ tsp of salt
  • 1/2 Tbsp. ground cinnamon
  • 1 Tbsp cocoa powder (optional)
  • 1/4 cup extra virgin coconut oil
  • 1/3 cup + 2 Tbsp honey (sub maple syrup or agave for vegan)
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 340.
  2. Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, and nuts together in a large bowl.
  3. In a small saucepan over medium low heat, warm the coconut oil, honey and vanilla extract and pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto a baking sheet (may take two batches) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
  5. Add the craisins to the baking sheet in the last few minutes of cooking, so they don't get hard.
  6. Once the granola is visibly browned (about 23 minutes for me), remove from the oven and scoop into a bowl to let it cool. Place in a container that has an air-tight seal and it should keep for a few weeks.
Notes
This granola is very customizable. Feel free to omit or add any addition spices or components.
If you'd rather use canola or another oil, that's fine. Just adjust your cooking time as needed (you're going for the deep golden brown color).
Nutrition Information
Serving size: 12 1/2 cup servings; per serving: Calories: 301 Fat: 18 g Saturated fat: 6 g Carbohydrates: 31 g Sugar: 14 g Sodium: 53 mg Fiber: 4.3 g Protein: 6 g

Want more delicious recipes straight to your inbox?

Comments

  1. Holly says

    I’m so happy I stumbled upon your blog a few weeks ago. Your site is stunning and I love this recipe! I made it this morning and it’s hearty and sweet, nutty and crunchy! Thanks for this delicious recipe – I can’t wait to try more!

  2. Jazmin says

    This was delicious and so easy to make. Thank you!! Love your website, I’ve tried 5 recipes so far and they’ve all been great

  3. Rachel says

    Wow! I was looking for hours for a good granola recipe, but this wasn’t I good recipe it was perfect! It was easy to make and tasted delicious! I was eating it even before it was ready!! I’ll be surprised if it won’t be finished tonight!!

  4. Jane Drew says

    This is great! I subbed raw pumpkin and sunflower seeds for some of the oats, and only used honey instead of the refined sugar. I make a big batch and have breakfast for weeks!

    Keep it up… I love this site!

  5. Kelly says

    I cant wait till it comes out of the oven! The only thing though, is the recipe doesn’t say when to add the flaked coconut. Im assuming with the oats?… Ill give it a shot!

  6. Leigh says

    I am on a granola making kick… Could be worse I guess…

    Question – do you think I could use coconut nectar in place of the honey?

    Try to take it vegan and getting real honest to goodness maple syrup is expensive here; which hurts my feelings because I’m from Canada & maple syrup is my god given right!

    • Dana Shultz says

      I’ve never used coconut nectar, but could you possibly sub agave nectar? Otherwise, I’m sure coconut nectar will work fine.

      • Leigh says

        I’m not sure I want to use agave as I have read some less than glowing reviews. I will give the coconut nectar a try. I’ve read it’s a 1:1 replacement. Keep you posted!

  7. Robin says

    I think I may have commented on this recipe before but hey, I love it!
    This granola recipe is entirely fail safe. It’s my go-to recipe for my family’s monthly batch of granola and I can’t count how many times I’ve made it. I always switch it up with different nuts/seeds/dried fruit and every batch has been nothing short of spectacular. This morning’s batch included a bit of everything! Sliced almonds, pumpkin seeds, walnuts, pecans, cashew pieces, ground flax, dried pineapple, and craisins. I also threw in about a tbsp of espresso powder- highly recommended.
    The only adjustments I make to the base recipe are to lower the sugar to 2 scant tbsp coconut sugar + 1 packet nunaturals stevia, 2tbsp maple syrup + 2tbsp agave (1/4c total liquid sweetener), and I add 2tbsp unsw. organic applesauce to make up for cutting down on the wet ingredients. Works every time.
    Thanks, Dana, for your endlessly creative and adaptable recipes!

  8. Jo says

    Your blog is the best! I’ve tried so many of the recipes you’ve posted, me & my partner have been indulging on all these yummy foods for few weeks now. Absolutely wonderful yet simple recipes. Thank you so much, you’ve inspired me to bake & cook. I’ll keep recommending your website for everyone :)

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: