Super Chunky Coconut Granola

Jump to Recipe
Baking sheet filled with our gluten-free Super Chunky Coconut Granola recipe

Oh hey, super chunky granola. How did you get so chunky? So clustery? So dreamy?

Care to divulge your secrets? Please say yes. Please say yes.

Mixing bowl with oats, nuts, and coconut for making gluten-free naturally-sweetened granola

OK, I’ll tell you. But it’s so simple you’ll laugh.

1. Make sure your wet ingredients thoroughly coat your dry ingredients.
2. Don’t stir your granola while it’s baking.
3. Let it cool completely, then break into clumps.

That’s it! Oh man, so easy. Now let’s talk flavors, yo.

Melted coconut oil, maple syrup, and vanilla for making our homemade Coconut Granola recipe

This 9-ingredient granola is infused with coconut three ways: coconut sugar, oil, and flakes.

The base is rolled oats, pecans, and slivered almonds – a combination I’ve found to work perfectly to create those dreamy little clusters.

This granola is also naturally sweetened with coconut sugar and maple syrup and sprinkled with dried blueberries.

If you’ve never tried dried blueberries, prepare to fall in love. They’re a blueberry, but somehow 10,000x better. It’s like eating blueberry jam. Trust me. You’re gonna want that.

Pouring melted coconut oil maple syrup mixture into dry ingredients for homemade vegan coconut granola

I hope you all love this granola! It’s:

Perfectly sweet
Loaded with healthy fats, fiber, + protein
& Delicious

This makes the perfect healthy breakfast or snack. Amp it up with sliced banana, chia seeds, and almond milk. Or eat it by the handfuls right out of the jar (like somebody I know).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!

Bowls of gluten-free vegan super chunky coconut granola with dried blueberries

Super Chunky Coconut Granola

Extra-crunchy coconut granola with slivered almonds, dried blueberries, and rolled oats! 9 ingredients, naturally sweetened, butter-free, and the perfect healthy breakfast or snack.
Author Minimalist Baker
Bowls of Chunky Coconut Granola made with dried blueberries
4.93 from 178 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 13 (1/4 cup-servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 weeks


  • 1 ½ cups gluten-free rolled oats
  • 1/2 cup unsweetened coconut flake (large flakes are best)
  • 1/2 cup slivered raw almonds (or raw almonds, chopped)
  • 1/2 cup raw pecan halves
  • 1 Tbsp coconut sugar
  • 1/4 tsp sea salt
  • 3 Tbsp coconut oil
  • 1/3 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 cup dried fruit (my favorite is blueberry // optional)


  • Preheat oven to 325 degrees F (162 C).
  • Add oats, coconut, almonds, pecans, coconut sugar, and salt to a large mixing bowl and stir to combine.
  • To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation. Add vanilla, whisk once more.
  • Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a parchment-lined large baking sheet and spread into an even layer.
  • Bake for 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
  • To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible!
  • Bake 5-7 minutes more, watching carefully as to not let it burn. You’ll know it’s done when the granola is golden brown and very fragrant.
  • Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling (optional). Break into clumps.
  • Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
  • This is delicious as is or with almond or coconut milk, flaxseed meal, hemp seeds, and banana!



*Recipe as written yields about 3 1/4 cups granola.
*Nutrition information is a rough estimate.

Nutrition (1 of 13 servings)

Serving: 1 quarter-cup servings Calories: 159 Carbohydrates: 14.6 g Protein: 2.8 g Fat: 10.5 g Saturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Fiber: 2.5 g Sugar: 5.6 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. Kristen says

    Thank you for a delicious, basic granola recipe! My mom made her nine kids LOTS of granola, so I feel like a kid again enjoying this with a banana and homemade almond milk. Just don’t tell mom I like your granola better. ;) The only change I made was adding about 1/4 cup of nut pulp because I’m constantly looking for ways to use that up!

  2. Leslie says

    I’ve been making this recipe for years and love it! I always make a double batch because we eat it so fast. I also add 3 tablespoons of turmeric, double the vanilla, and add hemp hearts, pumpkin seeds, and sunflower seeds in place of the fruit and almonds.

  3. Rene says

    Just made this granola! Substituted pecans for walnuts and added sunflower seeds. Tasty! Thanks so much for this recipe!

  4. Haley Grayless says

    This is my go-to granola recipe! My friends are so impressed that I make my own granola, but it’s so easy – thanks to this simple and yummy recipe!

  5. Jennifer G says

    Loved this granola recipe! Made is as directed substituting only coconut sugar for 2 tsp regular brown sugar since that’s what I had on hand. The large flaked coconut made it extra special! Thank you for sharing another great recipe :)

  6. Ariel says

    This was DELICIOUS! And, bonus, it made the whole house smell good :) I followed the recipe except I didn’t have coconut sugar so I left it out, but it still tasted sweet and toasty. I love the flavor of the coconut (not too strong) with all the roasted nuts. I’ve eaten it plain as a snack and with coconut milk for breakfast. I think I will add some cinnamon and a pinch of cardamom to my next batch. Thanks so much for such a lovely straightforward recipe!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Ariel! Nothing quite like that delicious smell =) Thank you for the lovely review! xo

  7. Giselle says

    Loved this recipe! The result is a super tasty, crunchy granola! My substitutions included avocado oil (I don’t love coconut oil) and brown sugar for coconut sugar as I didn’t have any. Otherwise I made the recipe as is. I have been in search of a crunchy granola and this is the best I’ve tried so far!!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Giselle! Thank you for the lovely review and for sharing your modifications! xo

  8. Chris Haine says

    Make a batch of this most weeks with a small tweak reducing the sugar for my diabetic partner but we both still love it. It will always be in my recipe collection.

        • Support @ Minimalist Baker says

          Hi Ann! Thanks so much! We’d suggest adding them after the granola comes out of the oven and has cooled slightly but not all the way, this should allow them to melt a little bit but not dissolve completely. Hope this helps!

  9. Nicole says

    Just made this today – so delicious!! I loved it. Perfectly crunchy. didn’t have pecans so used pumpkin seeds instead, and didn’t dried fruit on hand. Still came out great! Will definitely be making this one again.

    • Support @ Minimalist Baker says

      Amazing! Thanks for the lovely review and for sharing your modifications, Nicole! xo

  10. Emily says

    Finally Some Tasty and Clustery Granola! I’v been looking for a recipe that can actually make clustery granola because all the other ones I’v tried have tasted good but lacked a good crunch.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed this one, Emily. Thank you for the lovely review! xo

  11. Irene says

    This is a great starter granola recipe — you can add to it or change out the nuts and it still tastes great. This is in my regular rotation of granola recipes that I make every week. One time I was out of almonds so I used macadamia nuts and hazelnuts and it was just as good. I also throw in some ground flax seed for some protein, fiber and omega-3 fatty acids. Sometimes I will also add dried cranberries and golden raisins. Other times I will top it with freeze-dried raspberries or strawberries. So yummy, and one of my top 5 favorites!

  12. Pat says

    I have been making this granola for over 3 yrs now and just love it. I double the recipe each time and skip the sugar I also make many other of your great recipes. Txs

    • Support @ Minimalist Baker says

      Thanks for sharing, Gosia! You can definitely reduce the maple for less sweetness, but just keep in mind it will be a bit less chunky.

  13. Bob says

    I make this at least once a week, usually a double batch. I play fast and loose with the various ingredients now, but still follow the recipe to a tee sometimes, and it’s always amazing.

    My favourite combo is a bit more coconut, more pecans and no almonds, and crunched up dried banana.

    Oh, SO good!

  14. Karen Eliot says

    Wow. Success! This recipe is simple and delicious! I’ve tried other recipes where a higher oven temp was listed and I ended up with burned granola. But the temp and time here are just right. The flavor of this granola is outstanding! No more spending a fortune on mediocre store-bought granola. I’m so glad I made this! I’d almost given up hope.

  15. Santafebaker says

    I had to post a review since I’ve been making this for 2 years! Crunchy, flavorful , wonderful. I always double it to make 2 sheets. I add 1 c pepitas and 1t cinnamon and follow it exactly. Thanks so much for a great recipe.

  16. Margaret says

    The absolute best granola recipe ever! I made it in large batches last year as Christmas gifts and it was a big hit. Been making it often since. I follow the recipe exactly and it comes out perfect every time. Thank you so much!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoy this recipe, Margaret. Thanks so much for the lovely review! xo

  17. Emily says

    Just made my first batch!! So delicious! I added in apricots and raisins and subbed walnuts for the pecans. I will definitely be making this again!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Emily! Those modifications sound lovely. Thanks so much for sharing! xo

  18. Mandy says

    this is a favorite at my house. Whenever I make it I make a quadruple recipe. we eat it so fast that having tons of it around is not a big deal at all. This year I actually made it and gave it to all of my neighbors for Christmas as well instead of cookies

  19. Alvy says

    I’ve made this granola time and time again! In fact this is the granola I make in huge batches, like yesterday 3x batch, and then give out to friends and family for Christmas. Everyone loves it! It’s great for snacking as is, but I love it with a little yogurt and fresh fruit for a healthy breakfast.

    I always double up the coconut flakes because I’m a huge coconut fan, and I’ve always made it with almonds and pumpkin seeds rather than pecans- only because I didn’t have pecans the first time I did it and I haven’t looked back since haha. Thank you for this simple and effective recipe!!

    • Support @ Minimalist Baker says

      Such a great gift! Thanks so much for the lovely review and for sharing your modifications, Alvy! xo

  20. Juliette says

    Have made this twice now and WARNING…..this is Soooooo Addictive. Making it for Christmas presents in large jars, the smell in my kitchennis Devine….🎅🥰🎅🥰

  21. Holly says

    Just lovely. Only changes: Baked 17 minutes and did 1/4 Cup syrup. First 2 batches according to recipe came out a bit too sweet and slightly burned. Thank you for wonderful recipe! Enjoying for myself and making gifts for family.

  22. Jennifer says

    I made this recipe and I really love it. It has just the right amount of sweetness. I’m giving it to neighbors and friends for Christmas. Thank you for posting it!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Jennifer. What a sweet gift for friends and family. Thanks so much for the lovely review! xo

  23. Sandra says

    I made this yesterday and my husband took one bite and said “you are going to make more of this, aren’t you?” After about the 5th trip to the kitchen to grab another bite or two he said “you saved the recipe, didn’t you?” We have enjoyed many granola recipes from this blog but I’ve never gotten this kind of feedback! I omitted the coconut sugar as I expected it to be plenty sweet from the maple syrup. I’ve been requested to make a double batch exactly the same. Thanks for another winner kids, you make me look like a superstar in the kitchen.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you and your family enjoy it! Thanks for the lovely review, Sandra. xo

  24. Meg says

    This granola is AMAZING! I made it exactly as the recipe stated, and it was so simple to make, created the perfect chunks, and has become a household staple. I’ll definitely be trying this again with some new combinations suggested by some other commenters :) Highly recommend!

  25. Bridget says

    This is quite simply the best granola I’ve ever had or made! The flavors are incredible and I love how simple and easy this recipe is — both the ingredients and the prep / cooking strategy are so much more simple than a lot of other granola recipes I’ve tried. It comes out perfect every time – in my oven I typically have to bake for 25 minutes just as the directions state. Can’t recommend enough!

  26. Steph says

    This granola is wonderful! However, I think the cooking time might be wrong. After 20 minutes in the oven, all my granola burned (an unfortunate waste of ingredients) . I would say stick it in for 10-15 mins, and check after 10 mins!!

  27. Jennifer says

    Amazing!! I love this recipe. Quick, simple and delicious. My daughter and I whipped it up tonight and look forward to enjoying it over the next week, or two. Not sure how long it will last. :)

  28. Magen says

    What a treat! I wish I could give this recipe more starts… I couldn’t stop eating it! I did replace the almonds with macadamia nuts and it did bake in my oven in under 20 min.

  29. Jennifer says

    Delicious! I’ve tried at least 4 different granola recipes across the last few weeks from multiple different blogs, and this one is definitely my favorite. Chunky, and just the right amount of sweet (after reading some other reviews, I did not add the coconut sugar at all). I also added the nuts I had on hand (almonds, hazelnuts) as well as some uncooked quinoa. It was really yummy! The granola cooks up into a giant caramelized sheet, and I love breaking it up into cookie-sized pieces after :) Thanks for a great recipe!

  30. JanP says

    I made 2 double batches of this yesterday and it turned out very good. I used safflower oil since I had it out , and added some chia, pumpkin seeds, sunflower seeds, and a few walnuts along with everything else. I am keeping this recipe!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Jan! Thanks so much for the lovely review and for sharing your modifications!

  31. Michelle says

    Hi, this looks amazing, could I sub avocado oil for the coconut oil, or is the coconut oil needed because it hardens up and holds it together.

    • Support @ Minimalist Baker says

      Hi Michelle, it does help it hold together. But the sweetener does too, so it might still be okay without it. Let us know how it turns out!

  32. sarah says

    I made this today, truthfully, because I wanted granola and this had so few, but some of my favorite, ingredients! It’s so flavorful and crunchy, I will definitely make it again! I had never bought dried blueberries before and they are awesome! I try not to use any oil, but I did use 2 T of the coconut oil in this recipe, has anyone tried it with just syrup and vanilla?

    Thanks for a delicious new and easy granola recipe!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Sarah! We haven’t tried this one oil-free, but we do have this oil-free granola recipe.

  33. kate f says

    Have made this a couple of times, so it must be good:-) I’ve used hazelnuts and almonds ’cause that’s what I’ve had on hand. Have also subbed raisins and dried cranberries. It’s all good – by the handful, sprinkled on some yogurt or with milk! Thanks for the simple hints to keep the granola chunky.

  34. Andrea B says

    Absolutely delicious! I didn’t have coconut sugar so I used regular white sugar and added a 1/2 tsp of coconut extract. For the fruit I used dehydrated pineapple rings which I cut into pieces. The granola tasted like a pina colada! Will most definitely make again. Thank you for a wonderful recipe.

  35. dee says

    I have made this a million times and I gift it to people often as a thank you for various reasons. Everyone asks for the recipe. My favourite way to enjoy it is with lemon yoghurt and fresh raspberries or blueberries. It is ridiculously delicious. THANK YOU!!!

  36. Rebeca says

    I have made this So many times and always people ask for the recipe. I Have tried others recipes but always come back to this one. Only thing I change is putting less maple syrup because we found it on the sweet side. Thanks for the perfect granola recipe.

  37. spandana says

    Love this recipe. I used dried cranberries and replaced the maple syrup with honey. PERFECT! Great on oatmeal, as cereal on its own, on ice cream, replacement for candy!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it! Thanks so much for sharing- love all those serving ideas too!

  38. Taylor says

    Today I added my usual extras -pumpkin seeds, chia seeds, hemp hearts and cinnamon….but I also tried adding chopped Brazil nuts and hazel nuts!! amazing. This recipe is the best and so easy to switch things up and add more ingredients while still keeping the “minimalist baker” granola flavour 😋💓

  39. Taylor says

    Just stopping by because I’m here making the granola….again….for the 5th time now in two weeks. This stuff is like heroin 😂

  40. Taylor says

    in response to the comment below mine, I make it with shredded coconut since I don’t have the kind in your recipe and it comes out great everytime! 😋

      • Support @ Minimalist Baker says

        We are so glad you enjoy it, Jennifer! Thanks so much for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Taylor says

    I just discovered this a couple weeks ago and I’m already making it for a fourth time! I’m absolutely addicted!!! would it be weird to put sunflower seeds in there?

    I love putting pumpkin seeds, hemp hearts, chia seeds and cinnamon! but I’m kind of skeptical about adding in sunflower seeds….

    • Support @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Taylor! We haven’t tried sunflower seeds in this one, but we think a small amount could be nice!

      • Support @ Minimalist Baker says

        Hi Ruth! It helps to mix them together so that the oil and maple syrup are evenly distributed throughout, but it might okay to skip it. Let us know how it goes!

  42. Marianne says

    This is by far my favorite and most used granola recipe! I always double it and add dried mango and raisins as the dried fruit. I also use agave instead of maple syrup but I have tried both and they work interchangeably in my opinion!
    Definitely a favorite of my family and friends as well :) Thanks!

    • Support @ Minimalist Baker says

      Yay- we’re so glad you enjoy it, Marianne! Thanks so much for the lovely review!

  43. Cindy says

    Love this recipe I substituted leftover coconut macaroons for the coconut turned out great! Just broke them up and added them in! Makes it sweet but I love it, adds a kinda chewy note to it!

  44. Sammi says

    I have made this recipe several times and LOVE it. I haven’t added coconut sugar every time and it still is perfectly sweet. Ran out of vanilla extract, but added a few shakes of cinnamon + nutmeg with great success! This is the only granola recipe I’ve found that actually produces perfect *clusters*, so definitely follow the recipe as directed. Also, I don’t usually have pecans so I usually use walnuts instead. This never lasts long in our house! So good!

  45. Sandy says

    I love this recipe and make it all the time! I think it is the best one out there. I sometimes used sweetened coconut flakes if that is all I have on hand. It doesn’t make it too sweet.

  46. Chef Deb says

    I love the ingredients and was happy to find organic coconut flakes at TJ’s.
    Wanted to use up pecans so I doubled them and left out the almonds.
    Subbed the coconut sugar with palm sugar I had on hand. I’ve been perfecting my dried blueberry and ginger scones so had the dried blueberries on hand. Also added some pumpkin seeds for good measure.

    Very tasty and sweet results!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Deb. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Priya says

    Another great weekend recipe! I made this and added some chia seeds, flax seeds and pumpkin seeds. It was an instant hit with the kids, I’m so glad I made a double batch in my first time!

  48. Vanessa says

    This has been my go-to recipe for the last 2 years and I can’t get enough of it. Some modifications I make–I don’t add the coconut sugar (I find it to be sweet enough with just the maple syrup) and I omit the coconut flakes. I usually make mine plain and eat it with yogurt and berries, but I have gifted it to friends and family and have made variations with dried wild blueberries and dark chocolate chunks. Everyone says it’s the best granola they’ve ever had. Thanks Dana for the great recipe!

  49. grace says

    Made this today and man oh man it’s my new favorite! I did in fact make a few changes though…I cut down the oil to 2 tablespoons and instead of just using maple syrup I used hickory syrup as well, it makes it a little more “smoky” in my opinion. As well as I added some chopped dates to the mixture before I put it in the oven (it sort of caramelizes them and adds a lil bit of sweetness). HIGHLY Recommended !

  50. Sarah says

    I cut the coconut oil from 3 tablespoons to 2, and it was great that way. I might keep experimenting to see how low on fat/oil it can go! I also skipped the coconut sugar and still found the granola to be sweet. My mix included walnuts and cashews, plus powdered ginger and cardamom. After baking, I added dried currants and freeze-dried raspberries. Very yummy!

  51. Emily says

    I think this is my favorite granola! I used cane sugar, and walnuts instead of pecans. I added dried apricots, which I diced into small pieces. I made it Friday and it is already gone!

  52. sommer says

    I made this and loved it! the best granola ever! added cinnamon as well and used walnuts instead of pecans!

  53. Jamie Wolfe says

    Hello! Quick question, in terms of shelf life I know you said it stays good room temperature for 2 weeks and in the freezer up to a month. I know several granolas last longer, therefore wanted to check if that time period was for optimal freshness or it will truly go bad past the 2 week timeframe?


  54. Sarah says

    Hi! I love your granola recipes. Could I substitute homemade simple syrup (1/1 ratio of sugar to water) for the sweetener? I’m thinking it might burn. Looking for a budget friendly option, honey and maple syrup are pretty expensive.

    • Support @ Minimalist Baker says

      Hi Sarah, we haven’t tried that, but it might work! We aren’t sure it would stick together as well though. Let us know if you give it a try!

  55. Lynne says

    My Absolute Favorite Granola
    It’s my breakfast go too every day Yummy😋
    I make double quantity always,adding Assorted Nuts and Seed and change Dried Fruits.
    A Fabulous pick me up during the day.
    Gift Bags of Granola have been given and enjoyed 🤗
    Thankyou Minimalist Baker.

  56. Jared says

    This recipe turned out great! Super crunchy with thick clusters. I subbed the pecans for more almonds, left out the coconut sugar (was still plenty sweet), and replaced vanilla with orange extract. Will make again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jared. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  57. Lynne says

    This is an all time favorite
    I double the quantity
    Absolutely Delicious
    Servered with Vanilla Yoghurt YUM!
    or have as a Sneaky Nibble !!
    Bag it up in Cellophane Bags as Gifts

    • Support @ Minimalist Baker says

      Smart! Thanks so much for the lovely review, Lynne. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Diane says

    This is my go to granola recipe. I love granola, but it was always so expensive in the grocery store. So, one day I decided to make my own. Oh my goodness, it was so much better than store bought and super easy to make! Sometimes, add pumpkin seeds and sunflower seeds along with almonds and pecans. In addition, I may add cocoa nibs, dried cherries and or dried blueberries. It’s so so good. One might say that I’m addicted and they’re probably right.

    I have a question though. Do you measure your coconut oil out in solid or liquid form? I’ve often wondered this.

    Thank you for sharing your recipes! You rock!!!

    • Support @ Minimalist Baker says

      Hi Diane, aw, thanks Diane! We’re so glad you enjoy it! We typically measure it in solid form, but it shouldn’t make much difference. xo

  59. Alison says

    The tastiest granola I’ve ever had– much less baked myself! I left out the coconut sugar because I didn’t have any and don’t mind things that are a little less sweet and it was still delicious. I also used cashews instead of pecans because that’s what I had in my house, and added raisins, cranberries, and chia seeds at the end. Will be making again and trying other granola recipes from minimalist baker!

  60. Laura says

    This is the most amazing granola! I make it in double batches with 1/3 cup pure maple syrup and 1/3 cup honey. I reduce the cooking time because it will get too overdone in my oven. It is so versatile – you can add nuts, dried fruit, or fresh fruit with milk when eating it. So glad to have found this recipe.

  61. Sarah says

    This is the second recipe I made from your site – love it. I add in almond meal, flax meal, cinnamon, chia seeds, and barley malt powder and it is so good. I used tiny flake coconut, and this last time I left out the granulated sugar (it’s in the oven now so I’ll see how it turns out soon). I’ve used quick oats too and they also work. It smells like cookies when it’s baking. It hardens up really well, unlike other granola recipes I’ve tried. I bake it in a lasagna pan lined with parchment paper, and i make 4 mounded rows down the length of the pan rather than just one big mass so there’s better airflow and less uncooked spots in the center. I really recommend this recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  62. Lisandra says

    Thank you so much for this recipe! My fiancé and I love this granola for breakfast with coconut milk. I followed your instructions using dried blueberries and it came out perfect. :)

  63. Janice Palmby says

    Hi, super granola! Stayed chunky following your directions. Used what I had..walnuts sunflower seeds, sesame seeds, and ground flax seeds. Added a few raisins after bake. Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Janice. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  64. kathy malek says

    Loved it. My husband has been eating it as well.My 1st batch was a little more done than it should have been so I skipped the extra baking time and it came out perfectly.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Kathy! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  65. Zahra says

    Thank you so much for this recipe! I have been making this for over a year now and the whole family loves it! I have tweaked it a little and have it with fresh fruit and natural yoghurt.
    Way better than any granola I have ever had!

  66. Lisa says

    This was the most awesome recipe. I could never get big clusters before. This made me happy during a dark time. It’s in the freezer. Thank you!

  67. Emily V says

    Super delicious, but I’m currently having to lean my entire body weight into it to excavate from the pan. Parchment paper would be a helpful tip…

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that Emily! Just making sure you used the oil? Parchment paper is definitely helpful- we will add that.

  68. Ariel L says

    I just wanted to stop by and say I’ve been making this recipe for many years and it’s a HIT every time! Thanks for the awesome super simple recipe! :)

  69. Momma Edwards says

    This granola is a miracle. Literally. My daughter thinks that the big granola pieces are cookies! So we made a big sheet and kept it all stuck together and now we give it to her as a “cookie” and she thinks it is a treat! It’s that good.

  70. nicole says

    i’ve been making granola for years & have never had it turn out this this!!!
    this burnt waaaay before the bake times mentioned in the recipe and it certainly didn’t come out chunky. it especially sucks for people who have to pinch pennies & now, i have a bunch of burnt nuts (a luxury item for a lot of the population). check out smitten kitchens granola recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! Sorry for the frustration. I’m wondering if your oven temp was a bit too high? I’ve made this many times (even recently) and have never had this problem. In any case, I’d say slightly reduce cook time and temp next time.

  71. Laura says

    The BEST and easiest- make it! I’ve started subbing puffed rice for half of the oatmeal to give it a bit more crunch

  72. Nicola says

    My go to granola! It’s easy to make and turns out perfectly delicious and crunchy every time! First proper crunchy granola recipe that has worked for me. I made it for gifts this past Christmas and it was hit! Off to make some now :)

  73. sandra forte says

    Have I died and gone to granola heaven? WOW amazing….best granola ever. Mmmmm….maybe I will try your other granola recipes seeing I have found a new addiction to making my own. Are they equally as delicious? Thanks Dana

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Sandra!! Definitely give our other granola recipes a try =) But we agree that this one is so good!

  74. Katie Lee says

    Hello! I want to ask if you would consider granola somewhat difficult to digest considering the ingredients are not soaked or cooked in water. Love your recipes.

    • Support @ Minimalist Baker says

      Hi Katie, we haven’t had that experience, but perhaps for someone with more sensitive digestion it could be.

    • renee says

      Rolled oats are generally steamed during processing, all the ingredients in this are technically processed goods that have already been heated prior to landing in your kitchen… that includes commercially sold raw almonds, which are pasteurized prior to being sold to consumers. It would be rare to find some that are not… the “raw” part of this recipe shouldn’t affect digestibility since all ingredients are cooked. HOWEVER, if you’ve purchased for example local rolled oats as I have, digestibility may change because your local producer may have a different process than the ones usually sold at your local wallymart. I’ve noticed I have a harder time digesting local oats from a farm nearby, harder on my gut, doesn’t stop me from eating them though. LOL.

      Made this btw, good recipe overall, basically candy though so I will be reserving it for the occasional treat rather than a daily consumption haha. Very good though how it sticks together like peanut brittle.

  75. Vivian says

    This is the most delicious granola ever. I make it for all of my friends and family and numerous people have asked for the recipe. It is a staple in our home and so easy to make. Thank you for posting it.

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Vivian. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  76. Lisa Gruen says

    I’m addicted to this recipe! I have made it as gifts and prepare at least one batch every Sunday. I usually follow your recipe and add 2 T of ground flax just for fun. Otherwise, I have made batches using up remnants of nuts, seeds, and dried fruit that are laying around. This past Thanksgiving, we had friends spend the night at our ranch and I wasn’t quite ready to make breakfast, so I filled small bowls and placed them around the table as we all sipped coffee and tea. Needless to say, people were begging for the recipe and the bowls were empty!
    Thank you so much for sharing this delightful recipe!

  77. Brianna says

    This recipe produced crisp, chunky granola! I substituted honey for the maple syrup, and it worked great. I also added pepitas and used walnuts instead of pecans. It was initially too sweet after adding the oil/honey mixture to the dry ingredients, so I added about 25% more oats then added cinnamon, nutmeg, allspice, and just a touch of ginger and cardamom.

  78. Nanette says

    My absolutefavorite granola recipe ever, I make this weekly and have been for years! My hubby loves it as his cereal in the morning. Thank you for a great recipe ?

  79. Michells says

    This is the BEST granola. I am usually not a big breakfast person but I love having this with yogurt and fresh berries every morning. My sister and I make it almost every week and it keeps perfectly both in the pantry and fridge. It also makes a great host/hostess gift!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I’m wondering if your oven is super powerful? I’d say reduce oven temp by 25-50 degrees next time to prevent burning.

  80. Mira says

    When I found this recipe it reminded me of my favourite store bought granola but with way better ingredients. I knew I have to make it. I made this twice last month, perfect both times. Still trying to figure out the right temperature and time for my oven though. All components of this granola compliment each other I would not recommend skipping any. I usually eat this with yogurt and berries compote (your simple berries compote recipe), my perfect breakfast! Will be making this again soon. Major love.

  81. Priya says

    Made this with a few modification – added quinoa (from the Simple Quinoa Granola) recipe, none of the nuts (didnt have any) but included sunflower seeds and pumpkin seeds. Finished with some sultanas and cranberry. So delicious! I could eat it straight – no milk, fruit or anything.

  82. Sally Murdoch says

    Love it. So easy to make. I used dried cranberries instead as I had them not dried blueberries.
    I don’t usually eat breakfast but couldn’t wait this morning to try it with some coconut milk and yogurt and fresh blueberries on top…..yum yum yum.

  83. Clark Fishback says

    This came out really great. I substituted maple syrup/agave nectar instead of straight maple syrup, a granulated turbinado for coconut sugar together with some homemade vanilla sugar, and added some lightly sweetened sour cherries. I will definitely make it again with various modifications! Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Clark! Next time would you mind adding a 1-5 star rating to your review? It’s super helpful for us and other readers!

  84. Gaby says

    This is literally the BEST GRANOLA EVER. I make a batch every week using different nuts and it is lifechanging. I don’t think I could ever go back to store bought. I add a bunch of cinnamon always, which I think is needed in all granola. My whole house smells like Cinnabon and my family loves it!! It’s got perfect clusters and crunch (just don’t sub honey for maple syrup, it won’t get crunchy!) SO GOOD.

      • Rachel says

        I read another comment about using glass casserole dish resulting in sticking.
        Just made it using a sheet pan and I am in granola nirvana!!! Oh my goodness – tastebud PARTY!!!!!

    • Nancy says

      I use a large cookie sheet and parchment paper. Maybe the casserole dish was too small and your granola couldn’t spread.

  85. Lauren says

    Love this recipe! I love paring it with freeze dried strawberries or blueberries. Made this with my dad while visiting him. He loved it and made a second batch after I left!

  86. Diana Demco says

    As a lover of everything-coconut, this recipe was right up my alley! I followed it exactly and I fell in love. It’s perfection <3

  87. Laura says

    I have made this three times now! Love it and so do my kids. Its great with almond milk and dark chocolate chips!

  88. Julianne Stout says

    I can’t wait to try this granola recipe! I’m heading to the grocery first thing tomorrow morning. I have trouble finding the brand of coconut granola that I’ve been enjoying, so will make my own! To the finished granola I add cottage cheese, fresh pineapple, hemp hearts, and macadamia nuts. It is fantastic! Thanks for sharing.

  89. XPL says

    The best! Super chunky, better than anything you can buy! We omit the coconut sugar as we think it’s sweet enough.

  90. Fizzy says

    This is DELICIOUS! I made this after you directed me towards this recipe from another post. I was after a clustery granola & this did NOT disappoint! I’m trying to find nutritious recipes for snacks for my nieces & they loved this! It was gone within a few days! Thank you!

    I do want to increase the protein content though, somehow…Any suggestions how I could increase the protein content? Hope you can help!

    Thank you!

    • Support @ Minimalist Baker says

      Hi Fizzy, So glad to hear everyone enjoyed it! You could try subbing quinoa for some of the oats such as in this recipe. Hope that helps!

  91. Dij says

    I’ve made this a few times. I love it. All of my ingredients are organic. I was able to find organic almonds for a decent price on Amazon. I also add cinnamon… Because… Cinnamon… :)

    When I make it, I double everything so I have it as cereal each morning for at least a week.

    I’ve made it in glass pans, which is a mistake. Everything sticks. I used wax paper once, then spent many minutes having to tear the wax paper from the granola. I refuse to use non-stick spray
    So I’ve just purchased some non-stick cookie pans. Hopefully those will work.

    Thank you so much for this!! I love it!!

  92. Katie says

    This has become a family favorite! I’ve also shared it with friends, who also love it. I always double the recipe and it comes out great. I’ve also used maple sugar in place of coconut sugar, and it’s delicious. Thanks!

  93. Steph says

    Omg.. this is so delicious! My daughter loves it and keeps asking for more!

    I used butter and regular sugar instead of coconut oil and sugar as I didn’t have them. Still so so good, no more buying store bought ones!

  94. Kemoy says

    I decided to check my go to Minimalist Baker for a granola recipe as my daughter was nagging me that she was hungry. OH MY MY MY….soooo delicious.

    I made a few adjustments…I didn’t have any other bits but walnuts so I used that. I added an additional tsp of vanilla for an extra vanilla taste and also a tsp of juiced ginger for a little kick. Absolutely great!!!

    Needless to say, there was none left to save. :)

  95. Lindsay says

    Very tasty!!!! Will make again.
    After reading the reviews I also adjusted my cook time, to 15minutes at 300 degrees and it came out perfect.

    • Support @ Minimalist Baker says

      Thanks so much for the feedback and lovely review, Lindsay. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  96. Tania says

    This is my go-to granola. My family loves it so much it doesn’t last the day! It’s infinitely adaptable too – I use whatever I have on hand (I’ve subbed pumpkin seeds, chia, currants, and I’ve used olive oil, honey and agave). I always find the cook time to be quite a bit shorter – but I tend to use tin foil as I don’t always have parchment which probably impacts it.

  97. Caroline says

    I’ve been making granola for decades — mostly winging it and sometimes using a recipe. This one’s a winner. My first batch I followed the recipe and quintupled it. omg, it was like crack and thank goodness I had a lot of people to share it with. Second batch I tripled and used a pureed banana (as I often do to replace some of the fats and sugars in granola). I made the mistake of trying to crowd too much onto my pan though. That was bad, and I had to stir it to get it finish baking, and still ended up splitting it into two pans in the end. Nonetheless, it all ended well — the banana flavor compliments the coconut, it still has a nice crunch, and it’s less sweet (and is less likely to be my breakfast, lunch, and dinner every day ?). For everyday family granola I’ll make it with banana; if making for a gift or party I’ll follow the recipe as is. Congrats on the best granola!

  98. Lee says

    This recipe is phenomenal!
    Everyone loves it. I always double the recipe.
    I also add some pumpkin and sunflower seeds.

  99. Paula says

    I’ve made this chunky goodness 3 times already, and everybody at my house LOVES it! Thank you for the recipe Dana!

  100. Patrica Gorely says

    That is the same size I used. I made one batch exactly to recipe. I had about a one inch space around perimeter. But it turned out fine. I make granola a lot and like to switch it up. This was delicious. A keeper for sure. Thanks

  101. Patrica Gorely says

    What size is your large baking pan? The granola does not even begin to fill the pan. If I spread to edges there are holes where granola does not fill.

  102. Jane says

    This has become my go-to granola recipe! I make a triple batch every couple weeks, but it still goes quickly around our house. I’ve given as holiday gifts to rave reviews. We mix it up with whatever nuts and seeds are on hand – sunflower, flax, pumpkin etc. The coconut oil, flakes and maple syrup are the key to the great flavor. I leave out the salt as we have a low-salt family member, but add some cinnamon for even more flavor. Thank you!!

  103. Valerie says

    This is SO good! Made as written but will try with some different mix ins also – pumpkin seeds, cranberries, etc. Love how versatile this is. Watched carefully to be sure it didn’t burn… seemed like it could happen fast towards the end. My biggest problem with it is that I cannot. stop. eating. it… Will 100% make again!

  104. Rue says

    Made this today and it is deliciously decadent! A good occasional treat but I think too much for Mon to Fri breakfast bowl. Eating it right out of the jar right now!

    • Support @ Minimalist Baker says

      Hi Louise! Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.

  105. johnnyb says

    Well I followed this pretty much to the letter, did not stir, let it be and let it cool before attemtping to take it out of the pan and it mostly still crumbled into small pieces, with only a few big clusters. Delicious, but not the chunk factor I was hoping for.

  106. Leah says

    Love this granola recipe, but I believe that the cooking time is incorrect. I’ve made this recipe several times (typically making a double batch), and have yielded the best results with setting the oven to 300 (I have a hot oven), and cooking for 15 minutes, with max 2-3 minutes after turning (sometimes no turning time at all, and straight to cooling in oven). For me, cooking until 20 minutes results in a burned batch. Hope this helps, the granola is great!

  107. Ruby says

    Yum! I made this yesterday and it was absolutely delightful. I chopped up raw almonds and used walnuts instead of pecans as I didn’t have any and it worked really well. I doubled the recipe as we’re big fans of granola in this household! Thank you, Dana.

    • Support @ Minimalist Baker says

      You can either store it in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.

  108. m says

    This is the Family Favorite Granola Recipe now! I make it every week or so. Here are changes we’ve developed along the way:
    I omit the coconut sugar
    I use a blend of whatever nuts I have on hand (pecans, almonds, and cashews usually)
    I add in a 1/4 cup pepitas and 2 tablespoons Chia seeds and usually don’t add fruit
    if the nuts are raw, I toast them a little before. if they are unsalted, I add extra salt to the mix.

    the maple syrup to coconut oil to dry ingredients ratio is spot on. I will often mix all the dry together in triple batches and just scoop out 3 cups of that and at the wet stuff. I found that if I try to do a double batch in a big pan, it’s never as crunchy, so I do only one batch at a time. I even bought a special pan that exactly fits a batch. I call it my granola pan–obsessed.

  109. Karen says

    Hi Dana,
    I have made your awesome extra crunchy granola, I am a cook in a cafe and everyone just loves this recipe. Thank you Dana.

  110. Dafna Cohen says

    This was the perfect granola recipe! I have tried many recipes looking for something just like this one. I used the ingredients that I had on hand which included oats, almonds, pecans, pumpkin seeds, Chia seeds, ground flaxseed meal, chopped dates, and regular sugar. All the wet ingredients were the same but I just added a little extra coconut oil and maple syrup to make sure the consistency was as described. Delicious! Next time I’ll try it with coconut flakes. Thanks for the recipe!

  111. Sarah says

    Hi Dana,
    I saw Erin Ireland make this in her instastories, I just had to try it as I have been looking for a crunchy granola forever! I follow you, as well but hadn’t seen this recipe! Absolutely love this recipe.
    My husband doesn’t like coconut so just added pumpkin seeds instead!!
    Thank you for all of your recipes you share!! Also, love the basil pesto!!

  112. Jeremy says

    this is a great recipe. unfortunately mine came over done. no…my oven was NOT on the wrong temp. i followed the recipe to a tea. i am a seasoned baker and understand about precise measurements, technique and temperatures etc.

    the granola came out way too overdone. 20 min is too much time. i should have been skeptical especially as there was coconut sugar in it which browns faster than other sugars. i would suggest perhaps 300 degrees and try 300 15 min ….but keep a watchful eye

    a good indicator it is “ready” is when it starts to smell. i will try this again and keep posted my results

  113. Sue says

    You might just want to go ahead and make a double batch because the first batch will be gone in minutes! This is an incredible recipe made exactly as stated (I use gluten free oats). We’ve been buying bags of granola that we love from a local bakery … this is even better than that at a fraction of the cost! Thank you!!!!

  114. C.J. says

    My mom and I were pleasantly surprised with how this turned out! Absolutely delicious! The best part about this is how it has just a touch of sweetness rather than being overly sweet like store bought granola. Will totally make this again!

  115. Jeanette says

    I followed the recipe exactly except for the flaked coconut. I don’t care for it, so I substituted raw peanuts. As I was coating and stirring the wet and dry ingredients, I got such a sense of toasted oats that I felt compelled to sprinkle in a tiny bit of cinnamon. Yum! I will be making this granola again.

  116. Mel says

    So delicious but oh my goodness I had a tough time getting it unstuck from my pan and unfortunately the granola ended up less chunk than I had hoped. Will try either greasing the pan or lining with parchment next time! Still very tasty!

  117. Jenna says

    I used to buy an expensive granola that’s very similar to this one and am now so happy to have this in my rotation at home. Love the simple flavors and texture. I haven’t added dried fruit to it yet because it’s delicious without it!

  118. Ileana says

    I just made this recipe today and it is just wonderful! I left out the coconut sugar and it was still perfectly chucky and tasty.

  119. KELS says

    Best granola ever! And so easy. In the past, I sort of remember making granola as being a bit of an ordeal. This could not have been easier, which is good because I’m heading out on a trip and wanted to pack this granola along as a snack! Thank you! Will definitely be making it again!

  120. kathy says

    I made this granola yesterday and my husband started eating chunks as soon as it cooled…and kept sneaking more all night. It’s delicious and so quick and easy to make. I had it for breakfast and it really carried me through the morning. Now I’m going to try the coconut milk yogurt. This will be yummy with the granola. Fingers crossed it works.

  121. JSG says

    I just wanted to say this is now my “go-to” granola recipe. It is indeed so easy and just fabulous. I add raw pumpkin seeds, and sliced, not slivered almonds. Then I add dried cherries and raisins at the end. Thank you again for the ingenious maple syrup/coconut oil combination which I think is the secret.

  122. Karen says

    Excellent recipe. It is hearty but light and crispy! My whole family loves this recipe. I double the recipe and it works just fine. Today I was out of pecans so I used chopped walnuts and it was equally delicious. I also use whole almonds and chop them in the good processor.

  123. Molly Parkhurst says

    I have made this several times, mixing in various nuts, and it is awesome. Best granola recipe I have come across.

  124. Betty says

    Just found recipe for extra crunchy granola. Being from the south, I’m going to use sorghum instead of honey. Will let you know how it was.

  125. Francesca says

    Ok – I will NEVER buy granola again! :) I just made this and am snacking as I type. Normally, granola is packed with ingredients that turn me away from buying, but I always want it… This however will be a new staple! thank you!!

  126. Carmen says

    I love this granola recipe! I’m making some for someone with an almond allergy. What other but do you think would substitute well without changing the flavor too much? I see someone added cashews. I’m assuming these would be unsalted raw cashews?

    • Support @ Minimalist Baker says

      Hi Carmen! You could just sub with more gluten-free rolled oats, unsweetened coconut flakes, and raw pecan halves! Additionally, you could add dried fruit as well. Hope this helps!

  127. Danila Hazelgrove says

    Thank you! I absolutely love this recipe! The only problem I encountered was that my granola got completely stuck to my non stick cooking sheet. I will definitely grease it before baking next time!

  128. Rob says

    This was super awesome and easy to make. I made it twice, and the whole family loved it. I did add pumpkin seeds and walnut. Thank you for a great recipe!!

  129. Simcha says

    This is now my go-to granola recipe. I’ve made it dozens of times. I’ve switched up the additions (sesame seeds, pepitas, hazelnuts, etc) for the chopped nuts. I’ve also used butter in place of coconut oil or honey in place of maple syrup. But it always turns out great as long as you keep the ratios.

    Thanks for a great chunky granola recipe. This one is definitely a keeper! 5 our of 5 stars!!!

  130. Cyndi says

    I love this recipe – I have to make a double batch every time – thank you thank you, this will save me money from buying it at the store and I know exactly what is in it.

  131. Katlen says

    I added different seeds to it and used avocado oil since I cannot have coconut oil and it turned out great! thank you for the inspiration!

  132. Genevieve says

    Came out great and my husband already ate 1/2 of it and said he wants only this granola. My only mistake was using wax paper rather than parchment paper. So easy to do and like most commenters, I’m sad I haven’t made this on my own long ago.

  133. Cheryl says

    I love your website! Firstly I made your coconut yogurt it turned out perfect and I left a rating and a comment:) vegan yogurt is one thing which I desperately missed as I am in China now while previously I could easily buy them in the UK or in Germany. Vegan yogurt is so hard to find in most of Asian countries. Back to subject, this muesli recipe is fantastic. It smelt gorgeous just in the oven and turned out fantastic when I took it out. Thanks a lot! I will definitely use this recipe again and play a little with the ingredients. One thing I want to ask though, what if the nuts are already baked or cooked? Would you stir the nuts with oil and sugar separately and put them into the oven later? Xx

  134. Courtney says

    This is my go-to granola recipe now! I’ve probably made it 10 times by now. I’ve switch up the maple for local honey, or used different nut ratios, cranberries instead of blueberries, etc and it’s always spectacular. One suggestion is to use parchment paper for super easy clean up and zero pan scraping! Thanks for sharing! My whole family is getting a bag for Christmas!

  135. MaryO says

    Yum! Ran across your blog and this recipe when searching for granola recipes. I’ve been making yogurt and granola lately and was looking for a new recipe to try because I intend to make 4 – 6 different recipes to give as gift’s this Holiday season. Yours caught my eye because of the beautiful photography, the chunk-factor and the large coconut flakes. I decided to give it a whirl and wanted to report it was fabulous! The large coconut flakes are a nice touch and offer a nice texture and dimension versus the many granola recipes that call for shredded coconut. Because of the clump-factor, our household will probably eat this alone as a snack, and use the crumbly granolas in our yogurt. That’s just us though…I’m sure it’ll be fab however you want to eat it.

    I used vanilla sugar from Penzy’s since I didn’t have coconut sugar, so cut the vanilla extract in half. Added dried cranberries towards the end. If I hadn’t just made another granola with blueberries, I’d have gone that route. Next time. Oh, and because I was doing a gazillion things at once, I forgot the pecans and realized it 12 minutes after I’d put it in the oven. Oops! I love my pecans, so stopped the presses and added them to the already starting to brown granola. It still turned out great, but will not forget next time so they can be coated with gooey goodness. Thanks for a great recipe!

  136. Sue Parr says

    I adore this, tasty and nutritious, and so does my 4 year old grandson. The chunks are great for school lunchboxes or healthy sweet craving. Make regularly because it doesn’t last long once I smell it cooking!

  137. Jelisa Daniel says

    I’ve made this a few times now and I’ve been coupling it with the coconut yogurt. This is hands down one of the most delicious breakfast meals! It’s easy, tasty and so good. Thanks for sharing!

  138. Amanda says

    Omg this is THE best granola ever. A huge hit with the family and friends. Have made this twice. Thanks so much for the many fab recipes !!!!

  139. Katie says


    I know this is strange to ask…I am wondering if there are any substitutes for the nuts to make this granola school-safe?


  140. P says

    I can only find liquid virgin coconut oil, will that work? Or does it have to be more like the texture of coconut butter?


  141. Jean Meuser says

    First before my question: Wow the recipe sounds great. Especially adding in the blueberries.
    Question? Any other dried fruit would work? How about adding in dates? A natural source of sweetness. We love having packages of dried ginger to snack on. Would that work since it would mean they would be baked. I have added finely chopped ginger pieces in regular cooked oatmeal that makes it a great breakfast bowl.!! I can hardly wait to get to it and try this recipe. Thank you. I see the rating stars. I’m going the max without even trying it yet. You can tell if something is going to be good reading the recipe. (most of the time)

  142. Alessandra says

    SO YUMMY! I made this for my friend’s birthday (she loves coconut everything), and it was so incredibly easy! I’ve always bought granola and I was a bit intimidated at first. But it was honestly so easy – just mix, bake, and let it cool.

    I made a few substitutions. Instead of pecans, I used walnuts (they were on sale at the time). Instead of maple syrup, I used agave. It still came out great! Mine came out extra toasted, and I think next time I’ll leave it in the oven for ~23 minutes instead of 27, since it’ll continue to cook on the pan.

    Can’t wait to make this again. :)

  143. Tasha says

    I don’t get coconut flakes where I live here in India. Would it be alright to use dessicated coconut instead?

    Thanks in advance.

    P.S. I made the banana bread granola – Delicious! :-)

  144. Laurel Dhalla says

    I made this about 2 weeks ago and absolutely loved it!! I’ve since made it 3 times and am making it again right now. It doesn’t last long :) I’ve put in dried cranberries and apricots and they work well also.

  145. Claire says

    First time leaving a review, not the first recipe of yours I’ve made! (Love this site, always my go-to for baking. I need to review more often, to sing its praises!) Anyways, the magnificence that is this granola has inspired me to wax poetic for a minute.

    Man, oh man. Forget a review, I could write a romcom starring me and this granola. It came along, and it changed EVERYTHING. I don’t know how it works its magic (something to do with the combination of coconut oil and maple syrup with a touch of coconut sugar?) but let me tell you – it is indeed magic that brews within this unassuming combination of pantry staples and twenty-five-ish minutes later, voila! Beautiful, browned, crispy and caramelized clusters. I have made this recipe twice, both times the same marvelous result. If you have been burned before by lesser granola recipes – look no further. This is the genuine article, the Holy Grail of granola.


  146. Miran says

    I make this every week or 2 weeks. So yummy!! Sweet and crunch. Just perfect for a quick meal or snack. Thanks for sharing the recipe!

  147. Polly says

    This is the yummiest and easiest breakfast that I am addicted to now. I don’t love dry fruits to roast/toast together. I make the granola without it and love adding dried cherry when eating. Thank you for sharing the recipe❣️

  148. Vivian says

    This is the best granola ever….I make it all the time for my family and friends. It is truly the best I have ever tasted. Super simple to make once the ingredients are at hand. As a topping for my Greek yogurt, yummy….or to eat out of hand for a snack, mmmm so good. Use the dried blueberries if you make this….they are wonderful.

  149. Miran says

    I made this 3 times and I will make again!! So crunch , filling and delicious! I love baking smell from coconut. I made the almond joy recipe too. It was so good. (I couldn’t stop eating) Thanks for sharing the yummy recipe ?

  150. Sunny says

    This was easy and tasty! I’ve been looking for a quick and easy adaptable granola recipe and this was perfect. I did peanuts instead of almonds, cocoa powder instead of vanilla, and added some flax seed (just because that’s what I had on hand). Took it out a couple minutes early so I wouldn’t burn the chocolate.

  151. Maya says

    Hi! I LOVE this recipe and have made it successfully several times already but we are currently traveling and I’d have to seriously adapt the recipe… Do you reckon I can substitute honey instead of maple syrup? Shredded coconut instead of the slices? Walnuts instead of almonds and pecans? Raisins instead of blueberries? Any advice? Thanks!

    • Support @ Minimalist Baker says

      Hi Maya! That is a solid line up of substitutions and I think they’ll all work! Make sure to post a photo and share it with us using the #MinimalistBaker hashtag so we can see how it turned out! :D

  152. Em says

    I’ve made this so so many times! I LOVE this recipe. It actually breaks my heart when I run out! 100x better than any store bought granola. Thank you for making brekky a 10/10

  153. Katherine says

    This granola is amazing! So easy to make too. I didn’t buy much granola before, but now my goal is to make this instead of ever buying it again! Thank you for your great recipes.

  154. Julie says

    I make your Almond Joy Granola regularly. Every time I look up the recipe I think “Look at these other yummy kinds of granola, I should make one.” Then I make the Almond Joy granola. This time I made up my mind to try something new before I started looking at recipes. I decided to try the Super Chunky Coconut Granola out. SOOO GOOD! Only one small problem was that my sweet man almost ate the entire batch…in one sitting. I didn’t even have time to add blueberries. I’ll have to make another batch and hide it.

  155. Elaine says

    Thank-you for sharing this recipe! I quadrupled it and it is hands down the best I have made to date. I serve mine with hemp milk or kefir, blueberries and bananas. (Also part of the success relies on the freshness of the oats and other ingredients too.)

  156. Jacque says

    Made this tonight and love it! It’s just a bit too sweet for my taste. Just wondering if I omit some of the maple syrup, do I need to add more coconut oil so I have enough liquid? Thanks!

    • Support @ Minimalist Baker says

      Hi! That should work! Feel free to try using different sweeteners if you prefer as well! Good luck! :D

  157. Kellz says

    I love this. I like to add freeze dried strawberries along with the dried blues. Sooooo good!
    I make a double batch weekly. My family of 5 gobbles it up!

  158. Shari says

    Made this and it is DELICIOUS!! Made some modifications because I did not have a couple of things on hand but it is quite tasty. The only thing I’d say is that for me, 25 minutes was too long. It over cooked a little. But next time I’ll leave it in for less time. My oven is a bit wonky so that could account for the problem.

  159. Meghan says

    I made this last night with some slight changes based on what was in my pantry. Heating up the liquid ingredients was truly a game changer. This granola is awesome.

  160. dani says

    WOW. I grew up on homemade granola but this granola is SO freaking good it makes me wanna smack my mama! Seriously though I licked my fingers the bowl the mixing spoon and the pan. My four year old son helped me make it too. I chopped up the pecans and slivered almonds a bit cause I don’t like it to crunchy and I added the fruit before baking oops. Not a big deal though. I don’t think we’ll buy granola again thank you for another wonderful recipe.

  161. Chandler says

    I made this for my mom for Christmas and I’m surprised it even made it to her… this stuff is dangerously addictive and crazy good!!! It’s a good thing I was giving it away because it prevented me from eating the whole batch in one sitting. I did sub dried cherries for the blueberries and it seemed to go well with the rest of the ingredients. Definitely will make again!!

  162. Joseph says

    Great recipe! The first couple of times I made it in my “non stick pan” I had to scrape some granola off the bottom of the pan. Then I tried greasing the pan with some coconut oil. Problem solved.

  163. Beth Burgoon says

    Thank you so much for sharing this recipe! I cannot have maple syrup but substituted coconut nectar and have made this many times now with different nuts in addition to the almonds and pecans. It is a fabulous healthy treat and I have to work at not eating more than the serving size! Thank you so much for it!

  164. Rebeca says

    I found this recipe just 3 weeks ago and I already made it 6 times. It’s just perfect! My hubby said it’s the best granola ever.

  165. Crystal says

    This is the first time I’ve ever made granola; I don’t know how I’ve lived all these years without it! I absolutely love coconut, so this recipe is right up my alley. So delicious, and the addition of the dried blueberries puts it over the top!

  166. Beth ~ Gneiss Spice says

    I’m in the minority…as I like a good loose granola! But, my husband is a chunky kind of guy, so I told him I’d finally get around to trying this. Well, I’m sold! I’ve never made a coconut oil granola before (we always use maple syrup…being in Maine). It was perfect. Though, I did add some cinnamon, because I have to add spice to everything. Next I’m trying those granola bars you linked above.

  167. Kassandra says

    Best granola recipe ever!! Do you think it will be fine to omit the coco sugar? or does it have other significance for it other than flavoring?

    • Support @ Minimalist Baker says

      Hey Kassandra, glad you enjoyed! Feel free to omit the coconut sugar or try using different sweeteners if you prefer!

  168. Hayley says

    Why I have never before made my own granola is a mystery to me….. That was a nice simple recipe with terrific results. Thank you.

  169. Chris says

    Hi Dana , Just wondering… Should I soak the dry coconut flakes in water first? For some reason I thought that was what you should do with dry coconut. Thanks so much.

  170. Leonie says

    I absolutely love this granola, and will use it as a base for all my future granola variations I am going to try…because of this recipe. I have tried a few before, but this combination of sweet and crunchy is perfect. I reduced the syrup to 1/4 as well, since I like things a little less sweet. I forgot the salt, and it was fine. I used cashews and marcona almonds instead, since that is what I had on hand. I added some puffed rice as well. I love the idea of using crystalized ginger as one of the earlier comments mentioned. My husband wants me to add mini chocolate chips next time… maybe :). Thanks so much. I have been perusing your site, and look forward to trying some of your other recipes as well!

  171. Jenny says

    This granola is so delicious! The only change I made was to reduce the maple syrup to 1/4 cup and it was still amazing. I love your recipes :)

  172. Cathi Cohen says

    I’ve searched for a long time for an easy, chunky granola, and this is both the easiest and the best. I double the recipe, and it is still gone in less than a week. Everyone at my office loves it and I eat it every day for breakfast with yoghurt and fruit. I add a little dried fruit. Crystallized ginger gives it a little zip. Yum.

  173. Stephanie says

    Yum! Made a double batch using half honey half maple syrup for the sweetener and subbed in sunflower seeds for pecans (that is what I had on hand). I also added a few shakes of cinnamon. I could hardly stop picking at the edges waiting for it to cool! Thanks for the recipe. I had always wondered how to get a chunky granola and now I know!

  174. Barbara says

    I have made home-made granola quite a few times now and this is by far my favourite recipe! Thank you!

  175. Therese says

    This was spectacular. I generally avoid granola as it is overly sugary and too fattening, but this is perfection. I crumbled some onto coconut milk chocolate ice cream from Trader Joe’s tonight for dessert, OMG. My husband and 4 year-old son are very impressed, and it was so easy!

  176. Kevin says

    I was excited to try this recipe, but after it cooled I couldn’t get it off the pan! Am I doing something wrong? Did I not incorporate the wet ingredients enough? What I was able to eat was delicious though. Good work, Dana.

    • Therese says

      I lined the pan with tinfoil, super easy to peel off. Lift the foil at a corner, and the granola breaks away!

  177. diane says

    I would like to add chocolate to this as this will be my first time making this recipe. Not sure what type of chips, sweet, bittersweet or chunks of dark chocolate, but not sure when to add this to the recipe.

  178. Angela says

    I used vanilla sugar and added orange oil instead! Classic chocolate and orange with Cocoa nibs tossed in to roast and then chocolate chips to garnish at the end. Very easy to adapt this recipe… Thanks for sharing!

  179. deb@glutenfreefarina says

    I’m so excited about this granola. I’d been making what I thought was my favorite granola, but this blows that one away. I did have to substitute some ingredients – don’t have any idea where my maple syrup disappeared to. Someone must be eating pancakes in here and I don’t know about it. But, I sub’d honey and used half pistachios and cashews for the pecans. You were right – so simple; just don’t stir. Thanks so much for this recipe. I have to hide this from my husband or there won’t be any left for me.