Coconut Granola (aka My Favourite Granola Recipe)

This is my all-time favourite granola recipe.  So much so that I felt the need to post it even though I posted a different granola recipe a couple of weeks ago.  I have tried a multitude of granola recipes trying to find one that is sweet, but not too sweet, easy to change up for different flavours and what I have on hand, and of course, absolutely delicious.

This one fits the bill.  I found it on Mel’s Kitchen Cafe, no surprise there.  It is after all my go-to source for recipes.  Maybe I should branch out a bit?  I’ll think about it.


At any rate, I’ve made this recipe countless times, adjusting the sugar and ingredients for my tastes, and this is the combination I make the most often.  The only thing that I continually change up are the nuts.  I use whatever I happen to have.  Today it was pumpkin seeds that I threw in, but cashews and almonds are probably my favourite in this adaptation.  Unfortunately I make it far too often and was all out.  That’s okay though, pumpkin seeds are great in it too.  That’s why I love it, so adaptable!




Coconut Granola

Yield: 7

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4 cups rolled oats
1 cup nuts (cashews, almonds, pumpkin seeds, etc.)
1 cup coconut (I used unsweetened)
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup light brown sugar, lightly packed
3/4 teaspoon salt (I used kosher)
1 cup raisins


  1. Preheat the oven to 250 degrees F.  Combine the oats, nuts, coconut and brown sugar in a large bowl.  When I use cashews or almonds I roughly chop them before adding to the bowl.
  2. In another bowl or measuring cup, combine the coconut oil, maple syrup, and salt.  Pour the liquid into the oat mixture while stirring to combine.  Mix until the liquid is evenly distributed.
  3. Divide the mixture between two 11x17 inch baking sheets, spreading it out so that it's even.  Bake for  1 hour and 15 minutes, until it starts to brown.  I usually swap the baking sheets halfway through the baking time.
  4. Remove from the oven and allow to cool completely.  Transfer to a large airtight container and stir in the raisins.  It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I can't be sure!


Adapted from  Mel's Kitchen Cafe .


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    • stacey says

      Yup, it’s delicious! I still need to try your granola recipe – adding espresso to my granola needs to be the next combination I try, that’s an amazing idea!

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