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:

Crunchy
Clustery
Coconut-infused
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
Print
Bowls of Chunky Coconut Granola made with dried blueberries
4.94 from 187 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

Ingredients

  • 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)

Instructions

  • 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!

Video

Notes

*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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  1. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  2. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  3. 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!

  4. 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.

  5. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  6. 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. :)

  7. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  8. 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

  9. 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!

  10. 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!

  11. 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…

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  12. 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! :)

  13. 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.

  14. 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.

  15. 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

  16. 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 :)

  17. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  18. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  19. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  20. 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!

  21. 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.

  22. 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 ?

  23. 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.

  24. 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.

  25. 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.

  26. 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.

  27. 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!

  28. 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.

  29. 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!

  30. 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

  31. 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!

  32. 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.

  33. XPL says

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

  34. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  35. 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!!

  36. 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!

  37. 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!

  38. 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. :)

  39. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  40. 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.

  41. 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!

  42. Lee says

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

  43. Paula says

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

  44. 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

  45. 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.

  46. 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!!

  47. 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!

  48. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  49. 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.

  50. 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!

  51. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  52. 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.

  53. 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.

  54. 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!

  55. 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!!

  56. 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

  57. 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!!!!

  58. 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!

  59. 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.

  60. 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!

  61. 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!

  62. 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.

  63. 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!

  64. 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.

  65. 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.

  66. 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.

  67. Molly Parkhurst says

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

  68. 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.

  69. 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!!

  70. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  71. 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!

  72. 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!!

  73. 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!!!

  74. 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.

  75. 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!
    Katlen

  76. 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.

  77. 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

  78. 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!

  79. 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!

  80. 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!