Best 20 Coconut Granola Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful symphony of flavors and textures with our curated collection of coconut granola recipes. From classic to innovative, these recipes cater to every palate and dietary preference. Embark on a culinary journey as we explore the diverse world of coconut granola, encompassing gluten-free, vegan, and refined sugar-free options. Discover the perfect balance of sweet, nutty, and tropical notes in each bite, enhanced by the natural goodness of coconut. Whether you prefer a quick and easy weekday breakfast or a leisurely weekend brunch, our recipes will elevate your mornings to new heights of satisfaction. Get ready to create a symphony of flavors that will tantalize your taste buds and nourish your body from within.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT MAPLE GRANOLA WITH MIXED NUTS AND DRIED FRUIT



Coconut Maple Granola with Mixed Nuts and Dried Fruit image

Provided by Geoffrey Zakarian

Time 2h10m

Yield 3 quarts

Number Of Ingredients 11

4 cups oats
1 cup almonds, slivered or sliced
1 cup sweetened shredded coconut
1 cup pecans
1 cup pistachios
1/2 cup maple syrup
1/3 cup coconut oil or olive oil
1/3 cup dark brown sugar
1/2 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cups golden raisins

Steps:

  • Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
  • In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
  • Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.

CHOCOLATE CHIP COCONUT NO-BAKE GRANOLA BARS



Chocolate Chip Coconut No-Bake Granola Bars image

I was looking for a way to have healthier snacks on hand for my kids lunches and on the go snacking. This recipe can be modified to include fruit instead of the chocolate. The date paste helps hold it together nicely and dates are known as nature's candy. No refined sugar except for in the chocolate chips. You could include carob chips or whatever kind of chips your kids like. The dried fruit version is yummy as well!

Provided by Barbara Ortiz

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 1h15m

Yield 25

Number Of Ingredients 12

12 ounces dates, pitted
¼ cup water, or as needed
3 cups rolled oats
2 cups unsweetened shredded coconut
2 cups miniature chocolate chips
1 ½ cups whole raw almonds
⅔ cup pumpkin seeds
½ cup salted sunflower seeds
1 tablespoon ground cinnamon
1 cup almond butter
1 cup unsweetened applesauce
1 teaspoon vanilla extract

Steps:

  • Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
  • Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
  • Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
  • Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
  • Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.5 g, Fat 23 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 8.2 g, Sodium 51.4 mg, Sugar 18.7 g

TOASTED-COCONUT GRANOLA



Toasted-Coconut Granola image

This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes about 7 cups

Number Of Ingredients 9

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup coconut flakes
1 1/4 cup raw pecans, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

Steps:

  • Preheat oven to 300 degrees.
  • Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
  • Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

COCOA-COCONUT GRANOLA BARS



Cocoa-Coconut Granola Bars image

Crisp, chewy, and chocolate-y granola bars straight from your own oven! Why buy mediocre-tasting packaged ones full of junk and unknown ingredients? These contain my two favorite ingredients, chocolate and coconut. This recipe is easy to customize and swap out for your favorite ingredients.

Provided by Jessica

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 1h10m

Yield 12

Number Of Ingredients 13

2 cups rolled oats
½ cup flax seed meal
½ cup sliced almonds
½ cup unsweetened shredded coconut
¼ cup chia seeds
½ cup honey
¼ cup firmly packed brown sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon ground cinnamon
½ teaspoon salt
5 tablespoons unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  • Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
  • Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
  • Reduce oven heat to 300 degrees F (150 degrees C).
  • Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
  • Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
  • Bake in preheated oven until golden brown, 18 to 20 minutes.
  • Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 30.8 g, Fat 10.8 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 103.4 mg, Sugar 16.7 g

CHOCOLATE COCONUT GRANOLA BITES



Chocolate Coconut Granola Bites image

These four-ingredient bites are so awesome. They're a little crunchy after the chocolate has hardened a bit. The making of them can get a little messy, but it only means you get to lick the chocolate from your fingers constantly and nobody is there to stop you.

Provided by Bev Weidner

Categories     dessert

Time 35m

Yield 12 to 15 bites

Number Of Ingredients 4

2 cups chocolate chips (use whatever kind you want)
2 cups plain granola
1/3 cup flax seeds
2 cups unsweetened shredded coconut, lightly toasted

Steps:

  • Place the chocolate chips in a double boiler or a heatproof bowl set over (but not in) a small saucepan with about an inch of simmering water and melt over medium heat, stirring constantly.
  • Remove from the heat and add the granola and flax seeds and stir to combine. Stick the bowl in the freezer to cool and harden the mixture a little bit, about 6 minutes. This makes it easier to roll the mixture into little balls.
  • Arrange the coconut on a large baking sheet. Using your hands or an ice cream scoop, scoop out a small amount of the chocolate-granola mixture and roll it around in the coconut, making little balls. Little bites. Little ball bites. Repeat with the remaining chocolate-granola mixture and coconut.
  • Place the tray back in the freezer to harden, at least 5 minutes. Store the bites in an airtight container at room temperature for 3 days.

COCONUT-GRANOLA YOGURT PARFAITS



Coconut-Granola Yogurt Parfaits image

I prepare homemade granola ahead of time-it makes these yogurt treats special. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 parfaits plus 2-1/2 cups granola.

Number Of Ingredients 20

1/2 cup pomegranate juice
1 tablespoon sugar
3/4 teaspoon lemon juice
1/4 cup butter, cubed
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon each ground cardamom, cinnamon and allspice
1/2 teaspoon vanilla extract
2 cups old-fashioned oats
1 cup sweetened shredded coconut
1/2 cup coarsely chopped cashews
1/4 cup dried cranberries
1/4 cup dark chocolate chips
PARFAITS:
4 cups fat-free plain Greek yogurt
6 tablespoons honey, divided
1 tablespoon grated lime zest
2 tablespoons lime juice
3 cups chopped Honeycrisp apples (about 2 large)
1 cup pomegranate seeds

Steps:

  • Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla., In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly., Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips., For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of eight parfait glass. Repeat layers. (Save remaining granola for another use; store in an airtight container.), Drizzle parfaits with remaining honey. Serve immediately.

Nutrition Facts : Calories 440 calories, Fat 15g fat (8g saturated fat), Cholesterol 7mg cholesterol, Sodium 236mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 5g fiber), Protein 20g protein.

ALMOND MAPLE COCONUT GRANOLA



Almond Maple Coconut Granola image

After trying many granola recipes that just had way too much sugar and oil, I sought out to make my own. This recipe is still sweet and tasty without the loads of sugars and oils. This is also a very large-yielding recipe, as I make it in bulk and store it so I won't have to make it for a while. I hope you enjoy this recipe!

Provided by Victoria22

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 50m

Yield 40

Number Of Ingredients 9

4 cups rolled oats
1 ½ cups hulled pumpkin seeds
1 ½ cups hulled sunflower seeds
1 teaspoon salt
½ cup pure maple syrup
¼ cup vegetable oil
1 cup dried cranberries
1 cup sliced almonds
1 cup shredded coconut

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with silicone baking mats or parchment paper.
  • Combine oats, pumpkin seeds, sunflower seeds, and salt together in a bowl. Add maple syrup and oil; stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
  • Bake in the preheated oven for 10 minutes. Remove baking sheets from oven, stir granola, return to oven, and cook until lightly browned, about 7 minutes more. Cool granola on the baking sheets for 20 minutes. Mix cranberries, almonds, and coconut into granola; store in an air-tight container.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 13.6 g, Fat 9.7 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 61.3 mg, Sugar 4.8 g

CHOCOLATE-COCONUT GRANOLA



Chocolate-Coconut Granola image

This recipe is based on Bobby's favorite candy bar, the decadent and very fattening Fran's Coconut Gold Bar.

Provided by Bobby Flay

Time 1h55m

Yield Ten 1/2-cup servings

Number Of Ingredients 12

1/4 cup plus 1 tablespoon coconut oil
1/3 cup best-quality cocoa powder (such as Vahlrona or Callebaut)
1/4 cup clover honey
1/4 cup granulated cane sugar
Pinch of fine sea salt
1/8 teaspoon pure coconut extract
1/8 teaspoon pure vanilla extract
2 1/2 cups oats
1/2 cup raw whole almonds, coarsely chopped
1/2 cup coconut chips, coarsely chopped
1/4 cup best-quality bittersweet chocolate chips
1/4 cup best-quality white chocolate chips

Steps:

  • Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
  • Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
  • Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
  • In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.

COCONUT GRANOLA BARS



Coconut Granola Bars image

"These quick-to-fix bars are wholesome and delicious," assures Maria Cade of Fort Rock, Oregon. "I sometimes make them for bake sales."

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 11

3/4 cup packed brown sugar
2/3 cup peanut butter
1/2 cup corn syrup
1/2 cup butter, melted
2 teaspoons vanilla extract
3 cups old-fashioned oats
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
1/2 cup sunflower kernels
1/3 cup toasted wheat germ
2 teaspoons sesame seeds

Steps:

  • In a large bowl, combine brown sugar, peanut butter, corn syrup, butter and vanilla. Combine the remaining ingredients; add to peanut butter mixture and stir to coat. Press into two greased 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Cut into bars.

Nutrition Facts : Calories 150 calories, Fat 9g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 71mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY AND COCONUT GRANOLA WITH YOGURT



Cherry and Coconut Granola with Yogurt image

Provided by Diana Yen

Categories     Breakfast     Cherry     Coconut     Oat     Honey     Granola

Yield Makes 6 to 8 servings

Number Of Ingredients 12

3 cups rolled oats
1 cup chopped almonds
3/4 cup unsweetened flaked coconut
1/4 cup sesame seeds
1/2 cup dried cherries, chopped
6 tablespoons coconut oil, melted
3 tablespoons honey
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 quart plain yogurt, for serving

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
  • In a separate bowl, stir together coconut oil, honey, maple syrup, vanilla extract, cinnamon, and salt. Pour wet mixture over dry mixture and stir well to combine. Spread over a parchment-lined baking sheet.
  • Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
  • Serve granola with yogurt and fruit, if desired.

SLOW-COOKER COCONUT GRANOLA



Slow-Cooker Coconut Granola image

Here's a versatile treat with a taste of the tropics. Change it up by subbing dried pineapple or tropical fruits for the cherries. -Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 3h45m

Yield 12 servings

Number Of Ingredients 9

4 cups old-fashioned oats
1 cup sliced almonds
1 cup unsweetened coconut flakes
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 cup dried cherries

Steps:

  • Combine oats, almonds, coconut, cinnamon, ginger and salt in a 3-qt. slow cooker. In small bowl, whisk together oil and maple syrup. Pour into slow cooker; stir to combine. Cook, covered, on low, stirring occasionally, 3-1/2 to 4 hours. Stir in cherries. , Transfer mixture to a baking sheet; let stand until cool.

Nutrition Facts : Calories 343 calories, Fat 19g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 5g fiber), Protein 6g protein.

GINGER COCONUT GRANOLA



Ginger Coconut Granola image

The coconut oil and honey is a really tasty alternative to all the sugar in most granola recipes. The crystallized ginger also gives a nice chewy balance to the crunchy texture of this granola. Everyone that tries it asks me for the recipe!

Provided by James McKinney

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 40m

Yield 12

Number Of Ingredients 11

¾ cup coconut oil
½ cup honey
3 cups rolled oats
1 cup shredded coconut
⅔ cup sliced almonds
½ cup dried cranberries
⅓ cup chopped pecans
⅓ cup flax seeds
2 tablespoons diced crystallized ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine coconut oil and honey together in a saucepan over medium heat; cook and stir until smooth and melted, about 5 minutes. Remove saucepan from heat.
  • Mix oats, coconut, almonds, cranberries, pecans, flax seeds, crystallized ginger, cinnamon, and nutmeg together in a separate bowl. Add coconut oil-honey mixture and stir to coat. Spread oat mixture in 1 even layer on a baking sheet.
  • Bake in the preheated oven, stirring every 10 minutes, until granola is dark brown, 20 to 30 minutes. Cool completely.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 34.9 g, Fat 27 g, Fiber 5.7 g, Protein 5.4 g, SaturatedFat 17.7 g, Sodium 6.5 mg, Sugar 16.9 g

MOM'S COCONUT GRANOLA



Mom's Coconut Granola image

Provided by Marcela Valladolid

Time 30m

Yield About 5 cups

Number Of Ingredients 11

Nonstick cooking spray
2 cups old-fashioned oats
1 cup sliced almonds
1 cup shredded sweetened coconut
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter
1/4 cup honey
1/4 cup lightly packed light brown sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides of the pan. Spray with nonstick cooking spray.
  • Mix the oats, almonds, coconut, cranberries, cinnamon and salt in a medium bowl until combined.
  • Combine butter, honey and sugar in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Remove the pan from heat and stir in the vanilla.
  • Pour the butter mixture over the dry ingredients, stirring with a rubber spatula until well coated. Transfer the oat mixture to the prepared pan, and using the spatula, press the oats evenly into pan.
  • Bake until the top is golden brown, 20 to 25 minutes. Transfer to a rack to cool. Using the foil, lift the granola out of pan and place it on work surface. Crumble the granola into pieces and store in an airtight container for up to 1 week.

COCONUT PECAN GRANOLA



Coconut Pecan Granola image

Make and share this Coconut Pecan Granola recipe from Food.com.

Provided by Lacy S.

Categories     Breakfast

Time 40m

Yield 10 Cups, 20 serving(s)

Number Of Ingredients 10

3 cups whole grain oatmeal
2 cups coconut flakes, unsweetened
1 cup pecan halves
1 cup walnut halves
1 cup raisins
1 teaspoon sea salt
1 tablespoon cinnamon
2 tablespoons light brown sugar
1/2 cup coconut oil
1/2 cup honey

Steps:

  • Preheat oven to 325 degrees.
  • Place pecans and walnuts in a ziploc bag and crush with a mallet or rolling pin.
  • In a large mixing bowl mix together oatmeal, coconut flakes, crushed pecans and walnuts, and raisins.
  • In a smaller bowl stir together coconut oil, honey, brown sugar, cinnamon and salt.
  • Pour the honey mixture over the oatmeal mixture and stir until coated well.
  • Spread granola onto a large sheet pan and place in the preheated oven.
  • Bake for 30 mins stirring every 10 so the granola doesn't burn.
  • Cool on sheet pan then store in an airtight contain for up to one month.
  • Note: When you remove the granola from the oven it will be brown but not crisp. It will crisp up as it cools. I stir every 15 mins while cooling because it starts sticking together.

COCONUT, CASHEW AND MANGO GRANOLA BARS



Coconut, Cashew and Mango Granola Bars image

Packed with coconut, dried pineapple, candied ginger, mango and macadamia nuts, these tropical-inspired granola bars will be an oasis at snack time.

Provided by Food Network Kitchen

Time 3h45m

Yield 20 bars

Number Of Ingredients 14

3 cups old-fashioned rolled oats
2 tablespoons unsalted butter, melted
1/3 cup salted roasted cashews, chopped
1/3 cup sweetened coconut flakes, toasted
1/3 cup salted roasted macadamia nuts, chopped
Nonstick cooking spray, for the pan
1/2 cup packed light brown sugar
6 tablespoons unsalted butter
1/4 cup honey
1 teaspoon kosher salt
1 teaspoon vanilla extract
1/3 cup chopped candied ginger
1/3 cup chopped dried mango,
1/3 cup chopped dried pineapple

Steps:

  • For the base: Preheat the oven to 350 degrees F.
  • Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut.
  • For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
  • Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
  • Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.

CINNAMON MAPLE GRANOLA WITH COCONUT



Cinnamon Maple Granola with Coconut image

Dissolve the maple sugar in the syrup mixture while heating it on the stove. The maple flavor will be pronounced and delicious!

Provided by AliRose

Categories     Breakfast and Brunch     Cereals     Granola Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

1 cup old-fashioned oats
¼ cup flaked coconut
¼ cup pure maple syrup
1 tablespoon honey
1 tablespoon maple sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease a 13x9-inch baking dish.
  • Mix oats and coconut in the prepared baking dish.
  • Stir maple syrup, honey, maple sugar, and cinnamon together in a small saucepan over medium heat; bring to a boil. Cook at a boil, stirring constantly, for 1 minute. Remove saucepan from heat and stir vanilla into maple syrup mixture; pour over oats and coconut and stir to coat.
  • Bake in preheated oven, stirring every 10 minutes, until golden brown, 30 to 40 minutes.
  • Cool completely, stirring regularly, before storing in an airtight container.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 37 g, Fat 2.7 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 16.9 mg, Sugar 20.7 g

ALMOND/WALNUT-COCONUT GRANOLA



Almond/Walnut-Coconut Granola image

This is my version of a granola recipe I saw on Sarah's Secrets one day. I did make a few changes to suit our taste, but the recipe is basically the same. This is wonderful eaten dry or with milk.

Provided by Jellyqueen

Categories     Breakfast

Time 30m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 9

3 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup chopped walnuts
1 cup coconut
1/2 cup sunflower seeds
1/2 teaspoon salt
1/4 cup unsalted butter
6 tablespoons honey
1 cup chopped tropical blend dried fruit

Steps:

  • Preheat oven to 325 degrees F.
  • In a large bowl, stir together oats, nuts, coconut, sunflower seeds and salt.
  • In a small saucepan melt butter with honey over low heat, stirring constantly.
  • Pour butter mixture over oat mixture and stir until well combined.
  • In a large jelly-roll pan that has been sprayed with Pam, spread granola evenly.
  • Bake in middle of oven, stirring halfway through backing- approximately.
  • 20 minutes.
  • Cool granola in pan on a rack and stir in dried fruit.
  • Can be kept in an airtight container at cool room temperature up to 2 weeks.

TOASTED COCONUT GRANOLA BARS



Toasted Coconut Granola Bars image

I finally found the ultimate granola bar! After lots of tweaking and experimenting, I feel this is the best version yet. Everyone in my family, from ages 2 to 78, loves them!

Provided by sarebear67

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 1h30m

Yield 32

Number Of Ingredients 13

3 cups old-fashioned oats
1 cup shredded coconut
1 cup almonds
1 cup whole wheat flour
1 cup raisins, or more to taste
½ cup brown sugar
⅓ cup wheat germ
1 ½ teaspoons ground cinnamon
¾ teaspoon salt
2 eggs, beaten
¾ cup canola oil
½ cup honey
4 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread oats, coconut, and almonds onto a baking sheet; toast in preheated oven until lightly browned, about 15 minutes.
  • Mix toasted oats mixture with flour, raisins, brown sugar, wheat germ, cinnamon, and salt together in a large bowl; add eggs, canola oil, honey, and vanilla extract and mix into a sticky mixture.
  • Generously grease a baking sheet. Spread the mixture into the baking sheet in an even layer, reaching completely to the edges.
  • Bake in preheated oven until golden, about 30 minutes; carefully cut into bars immediately upon removal from oven.
  • Let bars cool completely until hard before removing from sheet, at least 30 minutes.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 22.6 g, Cholesterol 11.6 mg, Fat 9.2 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 68.1 mg, Sugar 12 g

HONEY-NUT COCONUT GRANOLA



Honey-Nut Coconut Granola image

I received this authentic recipe from a New Zealand pen pal. My family loves the naturally sweet flavor of the honey, and I like it because it's not loaded with preservatives. -Ann Belczak, North Tonawanda, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 11 cups.

Number Of Ingredients 7

6 cups old-fashioned oats
1-1/2 cups toasted wheat germ
1-1/2 cups all-bran cereal
1/2 cup sweetened shredded coconut
1-1/2 cups honey
1/2 cup chopped walnuts
1/3 cup chopped dried apricots

Steps:

  • Preheat oven to 275°. In a large bowl, combine oats, wheat germ, cereal and coconut. Pour into 2 greased 13x9-in. baking pans. , Bake 20 minutes, stirring once. Heat honey in a saucepan until thin, about 5 minutes. Pour half into each pan; stir to coat evenly. , Return to the oven for 20-30 minutes or until golden, stirring every 10 minutes. Stir in walnuts and apricots. Cool, stirring occasionally. Store in an airtight container.

Nutrition Facts : Calories 347 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 67g carbohydrate (32g sugars, Fiber 7g fiber), Protein 11g protein.

GRANOLA WITH MIXED NUTS AND COCONUT



Granola with Mixed Nuts and Coconut image

Categories     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Low Cal     High Fiber     Coconut     Cashew     Pecan     Pine Nut     Pistachio     Healthy     Low Cholesterol     Edible Gift     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 cups

Number Of Ingredients 17

3/4 cup sweetened flaked coconut
Nonstick vegetable oil spray
4 cups old-fashioned oats
1/2 cup canola oil
1/4 cup honey
1/4 cup sugar
1/4 cup water
1/4 cup (1/2 stick) unsalted butter
1/2 cup raw pecan halves
1/2 cup raw pine nuts
1/2 cup raw cashews
1/2 cup shelled natural pistachios
1/2 cup raw pumpkin seeds (pepitas)
3/4 teaspoon coarse kosher salt
Vanilla yogurt
Sliced bananas
Ingredient info: Look for pumpkin seeds at the supermarket or natural foods stores.

Steps:

  • Preheat oven to 325°F. Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature.
  • Spray large rimmed baking sheet with nonstick spray. Mix oats and next 4 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 45 minutes. Cool.
  • Melt butter in large skillet over medium-low heat. Add nuts and pumpkin seeds. Cook until nuts are golden, stirring often, about 14 minutes. Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.
  • Mix coconut, oats, nuts, and seeds in another large bowl. DO AHEAD: Can be made 1 week ahead. Store airtight.
  • Serve granola with yogurt and bananas.

Tips:

  • Choose the Right Oats: Opt for old-fashioned or rolled oats for the best texture and flavor.
  • Use Good Quality Coconut: Select unsweetened shredded coconut for the best results.
  • Customize Your Granola: Add your favorite nuts, seeds, and dried fruits to create a unique blend.
  • Don't Overcrowd the Pan: Spread the granola evenly on the baking sheet to ensure even baking.
  • Bake in Batches: If making a large batch, bake in two or more batches to prevent overcrowding.
  • Store Properly: Keep the granola in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

Conclusion:

This coconut granola is a delightful and versatile snack or breakfast option. With its irresistible coconut flavor, crunchy texture, and customizable ingredients, it's a treat that the whole family will love. Whether you enjoy it on its own, with milk or yogurt, or sprinkled on top of your favorite fruits and desserts, this granola is sure to satisfy. So go ahead, give this recipe a try, and experience the deliciousness of homemade coconut granola!

Related Topics