Hey there, my friend 👋. Let me put you on to the best homemade granola you’ll ever make. No weird ingredients, no extra fuss—just simple, crunchy, coconutty goodness.
I use coconut oil instead of butter because it gives the granola a rich, toasty flavor. And here’s the best part: with my special tips, you’ll get those big, chunky clusters everyone loves. Let’s get started.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Cooling rack
Important Info
- Servings: About 4 cups of granola
- Estimated Cost to make this recipe: Around $5
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Calories per serving: Around 200 per ½ cup
- Cook method: Baking
- Season: All seasons
- Courses: Breakfast, Snack
- Cuisine: International
- Diets: VeganDiet, VegetarianDiet, DairyFreeDiet, GlutenFreeDiet
How to Make Coconut Oil Granola
Now I am going to tell you what ingredients you need to make this granola and how to make it.
Ingredients You Need
- 2 cups rolled oats
- ½ cup chopped nuts (almonds, walnuts, or pecans)
- ¼ cup unsweetened shredded coconut
- ¼ cup coconut oil, melted
- ⅓ cup honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Rolled oats | Quick oats (less crunchy) |
| Chopped nuts | Sunflower seeds (nut-free option) |
| Unsweetened coconut | Omit or use toasted coconut flakes |
| Coconut oil | Olive oil or melted butter |
| Honey | Maple syrup or agave |
| Vanilla extract | Almond extract |
| Cinnamon | Nutmeg or pumpkin spice |
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the oats, nuts, shredded coconut, cinnamon, and salt. Mix well.
- In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), and vanilla extract.
- Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
- Spread the mixture evenly on the baking sheet, pressing it down slightly to create clusters.
- Bake for 20-25 minutes, stirring halfway through for even browning.
- Once golden brown, remove from the oven and let it cool completely. It will crisp up as it cools.
- Break into chunks and store in an airtight container.
Helpful Tips
- For bigger clusters, press the granola down firmly before baking and avoid stirring too much.
- Bake at a low temperature to prevent burning while keeping it crunchy.
- Let it cool completely before touching—it firms up as it sits.
- Add dried fruit (like raisins or cranberries) after baking to keep them from getting too dry.
- Use a silicone spatula for easy mixing and spreading.
What to Serve with Coconut Oil Granola
You can enjoy this granola in so many ways:
- Sprinkle over yogurt for a quick breakfast
- Pour some into a bowl with milk or almond milk
- Mix with fresh fruits for a healthy snack
- Eat it plain like a crunchy snack on the go
How Do You Serve the Recipe?
Serve the granola in a bowl or a small airtight jar if you want to take it on the go. It also looks great in a glass jar if you’re gifting it.
Where Do You Serve This Recipe the Most?
This granola is perfect for:
- Breakfast meal prep—make a big batch and store it for the week
- Picnics or road trips—easy to pack and eat anywhere
- Gifting—homemade granola in a cute jar makes a thoughtful present
- Holidays—add seasonal spices like nutmeg for a festive touch
Storage
Short-Term Storage (Room Temperature)
- Store in an airtight container or mason jar to keep it fresh.
- Keep it at room temperature for up to 2 weeks.
- Store in a cool, dry place to prevent moisture from softening it.
Refrigeration
- If you live in a humid climate, store the granola in the fridge to keep it crunchy.
- It will last up to 1 month in an airtight container.
Freezing
- For long-term storage, freeze granola in a sealed freezer bag.
- It will stay fresh for up to 3 months.
- Let it sit at room temperature for a few minutes before eating.
Frequently Asked Questions
Can I make this granola without nuts?
Yes, you can leave out the nuts or replace them with sunflower seeds or pumpkin seeds for a nut-free version.
How do I make this granola extra crunchy?
For extra crunch, bake at a lower temperature (300°F) for a longer time and let it cool completely before breaking it up.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer, and you might not get big clusters. Rolled oats work best for crunchy granola.
What’s the best way to sweeten granola without honey?
You can use maple syrup, agave, or mashed bananas for a natural sweetener. Each will give a slightly different flavor.
Can I add chocolate chips?
Yes, but add them after the granola has cooled so they don’t melt.
Meta Description
This coconut oil granola recipe is crunchy, easy, and packed with flavor. Made with oats, nuts, and coconut oil, it’s the perfect homemade snack or breakfast.