Chewy Coconut Granola
Packed with wholesome ingredients and rich tropical flavor, this Chewy Coconut Granola is the ultimate homemade snack or breakfast staple. Featuring rolled oats, unsweetened shredded coconut, a mix of crunchy nuts, and a hint of warm cinnamon, this recipe is naturally sweetened with honey or maple syrup and enriched with silky coconut oil. The granola bakes to golden perfection, creating irresistible chewy clusters that are complemented by bursts of sweetness from dried fruits like cranberries, raisins, or apricots. Perfect as a grab-and-go snack, a topping for yogurt, or a mix-in for your morning smoothie bowl, this easy-to-make granola comes together in just 35 minutes and stays fresh for up to two weeks. The best part? It’s endlessly customizable to suit your favorite nuts, fruits, and sweeteners. This chewy coconut granola will quickly become your go-to recipe for wholesome, snackable goodness!
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Recipe Information
Ingredients
- 3 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup chopped nuts (almonds, pecans, or your choice)
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.5 cups coconut oil
- 0.5 cups honey or maple syrup
- 1 teaspoons vanilla extract
- 1 cup chopped dried fruits (raisins, cranberries, or apricots)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, shredded coconut, chopped nuts, salt, and ground cinnamon. Mix well to evenly distribute the dry ingredients.
In a small saucepan over low heat, melt the coconut oil and honey (or maple syrup) together. Stir until completely smooth and combined, then remove from heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients in the bowl. Mix well so that all the oats and nuts are evenly coated.
Spread the granola mixture onto the prepared baking sheet in an even layer. Press down lightly with a spatula to help it stick together as it bakes.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to prevent uneven browning. Watch carefully, as the coconut can brown quickly.
Remove from the oven and let the granola cool completely on the baking sheet—it will continue to crisp up as it cools.
Once cool, mix in the chopped dried fruits. Break the granola into clusters if desired.
Store in an airtight container at room temperature for up to 2 weeks. Enjoy as a snack, cereal, or topping for yogurt or smoothie bowls!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 17.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
