Coconut Granola


Ahh breakfast, the most important meal of the day (or so the saying goes. My saying would list it as dessert). I love food so I’m always excited to get up and eat breakfast every morning. It gets me out of bed, otherwise I could definitely spend a few more hours in my nice, warm, cozy bed bundled up underneath my soft blankets. Really though, is it just me or is it seriously hard to get out of bed during the winter? Maybe it’s just in my head but I don’t remember it being this hard to wake up during the summer. With that said, I need something good to get me going for the day. Something filling, something that’s mostly healthy but with just the right amount of sugar (I count sugar for emotional health though. It keeps me happy). It’s also is nice if that breakfast is quick, and does it get much faster than grabbing some greek yogurt from the fridge and pouring some granola from a jar (make it on Sunday so you can have it during the week before work, and breakfast will be just that easy)? This granola is just that something.

Coconut Granola | Cooking Classy

In my opinion, the best way to enjoy this is over some plain greek yogurt drizzled with a little honey (or vanilla Greek, no honey), along with fresh berries (bananas or fresh pineapple would be good too). You can also eat it liked dry cereal, with a fair amount of almond milk. I love to just to snack on it on it’s own, so keep a small bagful handy for when you get those late-afternoon hunger cravings.

You will love this coconut granola. It is crunchy, it’s loaded with coconut flavor, it has just the right amount of sweet, it’s perfectly toasted to golden perfection, and last but not least it’s very easy to make. Enjoy!

Coconut Granola | Cooking Classy

Coconut Granola | Cooking Classy


Coconut Granola

4 from 1 vote

Yield: About 5 cups - 10 servings


  • 3 cups rolled oats (don't use quick oats)
  • 1 cup slivered almonds (I used a scant cup)
  • 1 cup shredded sweetened coconut
  • 1/3 cup packed light-brown sugar
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1/2 tsp salt
  • 3/4 tsp coconut extract


  1. Preheat oven to 250 degrees. In a large mixing bowl, toss together oats, almonds, and coconut, set aside. In a separate microwave safe mixing bowl, combine brown sugar, honey, coconut oil and salt and heat in microwave on HIGH power 1 minute stirring once halfway through heating. Stir in coconut extract and pour mixture over oats and toss until evenly coated (it will seem dry at first, just keep tossing).
  2. Spread oat covered mixture in an even layer into a rimmed, Silpat or parchment paper lined cookie sheet. Bake in preheated oven until golden brown, about 45 - 55 minutes , stirring every 15 minutes. Remove from oven and cool completely (it will harden as it cools). Store in an airtight container.
  3. Recipe Source: Cooking Classy

Coconut Granola | Cooking Classy


  • Katrina @ Warm Vanilla Sugar: This granola is so golden brown and lovely. Yum!! February 6, 2014 at 7:17am Reply

  • Sue: Pinned! February 7, 2014 at 6:05am Reply

  • Lauren DellaFera (@blushingbirdie): I feel like this would be amazing with some coconut Chobani yogurt in the morning. February 9, 2014 at 9:49pm Reply

  • Sarah @ aBrickHouse: Home made granola is always so good and this version looks like a yummy treat. Will have to try it soon :) February 11, 2014 at 7:05am Reply

  • Elisha Archer: One hour was a bit too long to cook this! All of the coconut flakes were burnt. February 11, 2014 at 12:32pm Reply

    • Jaclyn: Ok I just realized it should be at 275 not 300 (I’ve never written the temp wrong not sure how I missed that). I’m so sorry! I have no idea why I switched it when I was typing it up. I just made it again and at 275 it should take about 55 min – 1 hour. 300 would probably work too but like you said it would need less time. Sorry! February 11, 2014 at 10:48pm Reply

  • Elisha Archer: And I also figured out, in case anyone is curious… There is approximately 280 calories per 1/2 cup of this granola. February 11, 2014 at 12:34pm Reply

  • Jocelyn: This granola is excellent! I made a few minor changes, including replacing half the coconut oil with water to cut back a bit on the fat, but overall I stayed true to the recipe. Of note, I bake all my granola recipes at 250 degrees for about an hour. This way I don’t have to stir the granola partway through the baking time, and I never overcook it.

    Thanks so much for a real keeper! March 12, 2014 at 2:02pm Reply

    • Jaclyn: I’m so glad you liked this granola Jocelyn! March 12, 2014 at 8:13pm Reply

  • Erin: I cooked at 275 and after 30 min it burnt! :( August 1, 2014 at 9:48pm Reply

    • Jaclyn: Does your oven normally cook a bit hot? Next time you may want to try 250 or even 225. Sorry that happened though! August 13, 2014 at 9:05pm Reply

  • Elaine: Followed the recipe exactly but it burned after 20 some minutes. Perhaps the sugar mixture is cooked too long in the oven? August 27, 2014 at 7:54am Reply

  • Nikki: I was nervous about adding the coconut after reading comments about the granola burning, but I followed direction and it turned out perfect! I did put the oats and honey mixture in a glass container with a lid and mixed until the oats were coated evenly– I think this may have helped. I also added ground flaxseed :) April 30, 2015 at 4:00pm Reply

    • Jaclyn: I’m glad it turned out for you Nikki! Thanks for leaving a comment! May 2, 2015 at 10:40am Reply

  • Katie Tonin: I cant even describe how amazing and delicious this recipe it. My kids now call it “heaven” its an amazing after school snack with fresh fruit. Turned out perfect, absolutely no changes at all to this recipe needed. WELL DONE! This will become a family favorite for sure. Next time I might try adding some raisins. April 4, 2016 at 12:51pm Reply

  • Rachel: Do you think it would be okay to use maple syrup instead of honey, or maybe half and half? April 5, 2016 at 10:12am Reply

    • Jaclyn: I’m not sure since I haven’t tested it. April 5, 2016 at 11:37am Reply

  • Lani Estrada: I just made this recipe a few hours ago and it is almost gone! This is so good and easy. I read the comments and put my oven to 250 degrees for 1 hour. No turning was required. Amazing!!! July 10, 2016 at 3:10pm Reply

    • Jaclyn: Thanks for your feedback Lani! Glad you enjoyed it! July 10, 2016 at 9:49pm Reply

  • Pat Schwab: Can you make this recipe using dark brown sugar? What is the difference in light and dark brown sugar? Thanks October 26, 2016 at 4:05am Reply

  • Heather: I love this recipe. I keep a zip lock bag of it around anytime I start getting a sweet craving. Any idea on the calories/nutrition facts? September 18, 2017 at 3:01pm Reply

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