Super Chunky Coconut Granola

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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
4.94 from 199 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

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My Rating:

  1. Chris says

    Best granola recipe ever, haven’t used shop/store granola in years.

    Do yourself a favour and make this, it won’t disappoint.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad this recipe is your favorite, Chris. It really is hard to beat homemade! Thank you for the lovely review! xo

  2. Julie says

    I prefer chewy granola, less crunchy. Would l just bake this for a shorter time? Or would I need to modify the ingredients somewhat?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, it would be less crunchy with a shorter bake time, but we wouldn’t say chewy. You’d likely need to play around with increasing the wet ingredients (maybe add nut butter or applesauce?), or reference this recipe and bake for less time.

  3. amber says

    So delicious–chunky, crunchy, and the perfect hint of sweet. I’ve tried a handful of granola recipes, but so far, this is my favorite. The only problem is that I can’t stop snacking on it, ha. I’ll def be baking up another batch soon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh hey, we have that problem TOO 😜! We’re so glad you love the granola, Amber! xoxo

  4. Chris says

    This is the best granola recipe I have ever found. Sometimes I reduce the syrup a little or use honey. Sometimes I swap out the nuts. Always good. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Old-fashioned rolled oats have a better texture, but you could sub quick oats in a pinch!

  5. Bette says

    I absolutely love this recipe and have been making it for years! My family and friends always hope they will be the recipient of this granola. I follow the recipe verbatim but when it comes out of the oven, I sprinkle a small amount (less than a 1/4 cup) of dark chocolate chips over the cooling granola. These melt slightly and clump together with the chunks. Last night while making a double batch for friends, on a whim I added some freeze-dried blueberries. Divine!
    I seriously could not live my life without Minimalist Baker. Thank you for existing!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you SO much for your sweet words and lovely review, Bette! We’re so glad you love this recipe! Also, the addition of chocolate is brilliant…we might have to try that! xo

  6. DidinRob says

    OMG!!! as soon as i smelled it cooking, i knew it was going to be amazing, and when i took it out and let it cool, i went to pick up an piece and i was immediately in love without tasting it yet, it was gooey and crunchy and held together amazing. Buuuuut when i tasted it, the look on my face must’ve been pure ecstasy, INSANELY delicious. How can something so healthy be this delicious! the store bought never tasted anything close to this good. I believe i waited a long time to make it because i was waiting for your recipe. Thank you so much!

  7. Ingrid says

    I made this using honey instead of maple syrup and WOW. I’m not even a huge coconut fan (my partner is) but this may have made me realize I do in fact love coconut. Amazing. Thank you!!

  8. Sue Leroy says

    Hi there, wondering if avacodo oil can be subbed in for coconut oil. and which coconut oil should be used? the lard type, liquid (MCT) ok? thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue! Avocado oil will work. Also we use the one in the jar, just standard coconut oil. Hope this helps!

  9. Bee says

    This recipe is awesome! It’s been a staple in my kitchen for a while now, such a quality texture and flavor. What would you estimate is the price break down (roughly) per batch is?

  10. Salwa Najjar says

    It’s super easy and super yummy! Love this!
    Question: how to avoid burning from the sides and not cooked well from inside? I keep having this problem every time. I lowered the oven temperature too but still the edges get browned first and fast!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Salwa, we’re so glad you enjoy it! It’s normal for the edges to be more browned, but if they are seeming burnt, you could reduce the temperature further or bake for less time.

  11. Elaine says

    Such a perfectly easy & delicious recipe that I change every time in small ways – add pumpkin or sunflower seeds, swap half the syrup for honey, bulk up the oats a tad…

    Thank you for this granola – it’s truly the best and BLOWS AWAY any we used to buy in the store!!☺️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. Christin says

    Delicious! Made a double batch on Monday and we finished it off today (Thursday), so I just put another double batch in the oven! My 3 girls love it with yogurt, and my hubby and I enjoy it by itself! Thanks for a keeper recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Christin. Thanks so much for the lovely review! xo

  13. Lauren says

    Love this recipe so much! I’ve made it many times using whatever nuts I have leftover and adding dried blueberries or cranberries. I also use honey in place of the maple syrup for a milder taste and it comes out great. I love how simple it is to throw together and it always comes out the perfect chunky, crunchy texture. Thanks so much for the great recipe!

  14. Nina Skyttmo says

    I made a big batch of this recipe because I want to give it away as Xmas gifts but I accidentally took it out too early, now it’s chewy! Can I try to put them back in the oven tomorrow morning?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nina, that will definitely dry it out more! We suggest keeping a close eye on it do it doesn’t burn!

  15. Taylor Vettese says

    Just making this recipe for the 50th time 😂 I really love the granola that comes with the activia cup thingies so I basically made this recipe and swapped coconut for pepitas and added dried cranberries instead of dried blueberries. Sooooo yummy!!!

  16. Morgan says

    I have made this granola recipe at least 20 times and everytime it’s perfect. I will say I’ve used different ovens and sometimes the bake time varies a bit but overall the ratio of ingredients and taste of the granola is so delicious. I personally love it with dried cranberries but it’s also great without any dried fruit.

    • Debra Andersohn says

      Completely true! I typically use regular oven but used a toaster oven because it was a hot day! It seemed to cook a bit more brown than I wanted it so next time I’ll turn it down to 300 degrees as cooking slower is better…
      That should do it.
      I love love love this granola! Nothing better!

  17. june-aloha says

    I made chai one few weeks ago. It was super good, so, I tried this one.
    Wow, this is also excellent! I added blueberries as you recommended:)
    I love super chunky granolas. Hope you create another flavor versons?

  18. Michaele says

    This is the MOST amazing granola recipe! It is my “go-to” and I have made it so many times that I have memorized it. It is delicious with any kind of dry fruit and yes – blueberries are outstanding! Give it a try! It’s a game changer in the granola world.

  19. Jennie says

    This is super good and super easy! Most granola isn’t sweet enough for me, so I appreciate the sweetness in this recipe which I didn’t feel the need to augment. And the coconut flavor is subtle but lovely. I used sweetened dried pineapple instead of the dried blueberries for a more tropical vibe. Next time, I’ll leave it in a little longer so the middle parts will get as crisp as the edges. Easiest granola ever, and perhaps the best I’ve ever made. 5 stars!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Jennie. Thank you for the lovely review and for sharing your modification! xo

  20. Amy Pezzimenti says

    This is my go to granola recipe. I omit the coconut sugar and it is still sweet enough. Love it!

  21. 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!

  22. 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.

  23. Rene says

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

  24. 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!

  25. 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 :)

  26. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  27. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. 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.

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  29. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  31. 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!

  32. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  33. 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!

  34. 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.

  35. 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.

  36. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  37. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  38. 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

  39. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  40. 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….🎅🥰🎅🥰

  41. 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.

  42. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  43. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. 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!

  45. 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!

  46. 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!!

  47. 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. :)

  48. 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.

  49. 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!

  50. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  51. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  52. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  53. 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.

  54. 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.

  55. 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!!!

  56. 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.

  57. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  58. 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 😋💓

  59. 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 😂

  60. 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! 😋

      • Avatar for Dana @ Minimalist BakerSupport @ 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

  61. 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….

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  62. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  63. 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!

  64. 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!

  65. 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.

  66. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  67. 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!

  68. 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!

  69. 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 !

  70. 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!

  71. 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!

  72. sommer says

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

  73. 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?


  74. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  75. 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.

  76. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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