Nut-and-Honey Coconut Granola

Jump to Recipe

Stirring a baking pan filled with a batch of our Nut and Honey Coconut Granola recipe

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.

Big tray of our Nut and Honey Coconut Granola for a delicious breakfast or snackBatch of our Nut and Honey Coconut Granola recipe on a baking sheet

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.

Holding up a spoonful of Nut and Honey Coconut Granola made with almonds and pecansBowl of Nut and Honey Coconut Granola alongside a glass of almond milk

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.

Pouring milk into a bowl of homemade Nut and Honey Coconut GranolaPouring milk into a stack of bowls with the top one filled with Coconut Granola

Nut-and-Honey Coconut Granola

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 Minimalist Baker
Pouring dairy-free milk into a bowl of Nut-and-Honey Coconut Granola
4.96 from 22 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 (~1/2-cup servings)
Course Breakfast
Cuisine Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly 1-2 Months
Does it keep? 2-3 weeks


  • 3 cups rolled oats (gluten-free for GF eaters)
  • 1/2 cup unsweetened coconut flake
  • 1 cup almonds
  • 1 cup pecans
  • 1/4 cup craisins (or other dried fruit)
  • 3 Tbsp sugar
  • 1/4 tsp salt
  • 1/2 Tbsp ground cinnamon
  • 1 Tbsp cocoa powder (optional)
  • 1/4 cup extra virgin coconut oil*
  • 1/2 scant cup honey (sub maple syrup or agave for vegan)
  • 1 tsp vanilla extract


  • Preheat oven to 340 degrees F (171 C).
  • Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, and nuts together in a large bowl.
  • 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.
  • Spread the mixture evenly onto a baking sheet (may take two batches- or more if increasing batch size) 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.
  • Add the craisins to the baking sheet in the last few minutes of cooking, so they don't get hard.
  • 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.


*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).
*This granola is very customizable. Feel free to omit or add any addition spices or components.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 half-cup servings Calories: 301 Carbohydrates: 31 g Protein: 6 g Fat: 18 g Saturated Fat: 6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 53 mg Fiber: 4.3 g Sugar: 14 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Emily says

    I made this recipe a couple hours ago and am already enjoying a bowl with milk because it is irresistible! I have one problem I’d love help with though: it doesn’t stick together at all. I hardly stirred mid-way through baking, hoping to have clumpy granola at the end, however it didn’t happen. The flavor is delicious, but how do I get it to clump a bit more?

    Apart from the following small changes, I followed the recipe: quick oats instead of rolled (what was in the pantry); no craisins.

    Thank you for any advice!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying it, Emily! Thank you for sharing! More honey vs. cane sugar should help it clump better. Hope that helps!

  2. Meredith says

    Literally TOO easy and so good. I kept the granola in for about 22 minutes before adding raisins and did an extra 5 minutes on top of that. I’m truly considering never buying granola ever again.

  3. Pam Kirst says

    Good morning! I love this recipe, I’ve been using it for a good while, and it’s the focus of my weekly blog post (Pam Kirst Blog)… This granola is my breakfast staple!

  4. Christina says

    I made this today and not sure I’ve measured out the ingredients correctly as it seems quite soggy. It was very difficult measuring the honey in mLs rather than grams and also the coconut oil I used is solid before melting. Is there any chance you have the measurements for the honey and coconut oil in grams please? This would help a lot .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Christina! We’ll adjust the recipe to grams. 56 g for coconut oil and 160 g for honey.

  5. Miriam says

    The reviews sound great and I’m eager to try this. I must be the only person who doesn’t know if the nuts should be raw or cooked before adding to this recipe. I have raw, should I roast them first? Thank you!

  6. Celeste says

    This granola is *chef’s kiss* perfection. I made a half batch to ensure I can eat it during it’s prime, but otherwise followed the recipe as written (less a few minutes in the oven because my oven runs hot). It’s incredibly flavorful and the varying textures are exactly what I look for in a granola. I had to send the recipe to friends immediately after tasting it so they’d stop buying store-bought granola and could also experience this tasty alternative!

    I forgot how much of a treat roasted pecans are, so thanks for re-introducing me to that!

  7. Nadia says

    I made this during quarantine and I don’t think I will ever buy granola in the store ever again. Super easy and super yummy……plus knowing exactly what ingredients are added is awesome! So easy to customize too. I ended up blasting the almonds in a food processor a bit so my toddler could eat this too and not have to worry about choking on whole almonds. Thanks Dana!

      • Jordyn says

        I ended up doing this too! I used a pumpkin seeds, flax, almonds, and cashews and blended them up so my 4 and 2 year old could eat it. Hope they end up liking it! We shall see at breakfast tomorrow. Haha

  8. Kathy Anderson says

    I made this a couple of days ago. It is amazing!
    I put it in my dehydrator. I kept going over to it and taking bites .
    I forgot to three times the oats so it was sticky and took longer to dry. Still on the sticky side.
    My daughter said it would have made great granola bars. So next time(this coming week) I will make the same goof and make granola bars. I travel a lot. These would be great for on the road.
    I did used raw cocao powder and increased by a teaspoon for the 3 times. Probably increase by another teaspoon.

  9. Signe says

    Hi! I was looking for a way to make homemade honey granola and stumbled upon this one. However, in my search i came across a lot of articles stating that cooking honey not only degrades its flavor, but also destroys its beneficial enzymes and most of its antioxidants. I was a bit shocked to read that, seeing as honey is becoming more valuable with bees disappearing, but still wanted to experiment with this recipe, seeing as i have trouble digesting sugar. I wondered if you know whether or not it would be possible to create a recipe where the honey is drizzled over the granola after baking it, thus restoring its nutritional value? Anyway, i just wanted to put this information out there for anyone who’s interested! Have a lovely day

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Signe, we think that drizzling the honey after baking would make the granola not stick together very well. But if you give it a try, let us know how it goes!

  10. Joye says

    This will be my go to granola recipe. I made it with pecans and local raw honey and used grape seed oil. Raisins were my dried fruit as I have a large supply. They stayed plump. But my second batch I toasted for 25 minutes and it was a bit too long. So go with 23. I found as it cools it becomes crunchy. It seemed wet so I went too long. But now I know! A keeper.

    • Bhavya says

      Loved the recipe. I didn’t not have so much nuts at hand so I just substituted it for more oats and was perfect! Golden brown and tasty all the way from coconut heaven! Must try

  11. Monica Carten says

    I made your nut and honey granola this morning. I added pumpkin spice in place of cinnamon, omitted the pecans, used sliced almonds, used a combo of honey and maple syrup and forgot the salt entirely. It’s yum-my and our entire apartment smells heavenly. I posted a picture of it on my Instagram account with a Spanish description as I live in Spain now.

  12. SCIS says

    This is a great breakfast cereal! Ever since I began making the granola recipes, I have not purchased a store bought cereal. I like to make this with 3/4 cup of almonds, as I feel the full cup is just a touch too much for me. I also leave the craisins out of the recipe. This is because I also like this granola with strawberries and other mixed fruits. Mixing the fruit and the craisins doesn’t taste as good in my opinion. This granola offers so much fruit topping diversity! Another great topper banana and craisins with coconut milk…YYYUUUUUMMMMY!

    Great job, Dana!

  13. G. Allyn says

    I made this yesterday and think this is the best granola I have eaten (including a recipe I developed). Crisp, nutty, but not too sweet for those (my husband) who do not like things tasting extra sugary. I am so glad I made a double batch.

    I made a few other things the last two days for the freezer and to eat today. All were really good! I made: Curried Butternut Squash Soup, Creamy Asparagus and Pea Soup, Crunchy Baked Granola Bars, and 5 Ingredient Peanut Butter Cup Energy Bites. Hey, I had all the oats, nuts, maple syrup ect. and thought I would use it up.

    The granola was such a hit the recipe will become a staple in my rotation of recipes. I want to add how much I appreciate the gram weights being included in your recipes. Due to three spine surgeries, I need all the shortcuts in the kitchen I can find. Thanks!

  14. Christina says

    I made this today with hazelnuts and almonds, no cocoa. LOVE it! I found I needed to leave it in the turned-off oven for a while to dry it out after it had browned but was still a little wet.

    Excellent recipe. Thanks.

  15. Angela says

    Fantastic! I love this recipe. It’s much better than store bought. Easy to make and taste delicious with soy milk or added to yogurt. The only ingredient I omit is the 1/4 cup dried fruit. Yet another fabulous recipe from this blog!

  16. Sabrina says

    I’m a chocolate addict, and wanted more. so I added double raw brown sugar which will be needed because I added 1/2 cup cocoa powder. The house smells like brownies. Used maple syrup… Someone eating it is extremely allergic to honey :(

  17. Casandra R. says

    I love this recipe. I was hunting for a filling granola recipe that didn’t rely on butter or processed sugar and this one is perfect. I will be making it again very soon.

  18. Anabella says

    Thank you for this recipe! It’s delicious! How do I store the granola and how many days does it last before it goes bad?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We generally store our granola in an air-tight container and it should stay good for 3-4 weeks, if not longer!

  19. Quinn says

    Of all the granola recipes out there, this is still my absolute favorite. I’ve been making it for about 3 years straight now and it still tastes just as delicious every time!

  20. Amber says

    Looks amazing! I plan to make this and haven’t ever made granola before. I’d love to make it into granola bars. Would it hold together as bars?

  21. Mallory says

    I have made this granola 4 times now and I need you to know how much I LOVE it! It’s perfect mixed in with oatmeal, it almost dissolves in it and is soooo tasty. I also have given it as gifts for friends and they all love it too! Thanks for the recipe!

  22. 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 :)

  23. 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!

  24. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  25. 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!

  26. 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!

  27. 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!!

  28. 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

  29. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely to hear! Thanks for saying hello and letting us know how the recipe turned out. So glad you liked it!

  30. Melissa West says

    I love trying new granola recipes and this one looks great…I’ll have to leave out the pecans though =p And give me a Pyrex bowl any day over a flask!