A handful turns everyday oats into a breakfast with real crunch. Mixed nuts add texture, while coconut brings a toasted flavor that pairs well with maple syrup and cinnamon. The mixture bakes into clusters that stay crisp after cooling, making it useful for meal prep or quick snacks.
Serve it with yogurt, milk, fruit, or smoothie bowls, or pack a portion for work and school. You can also add seeds or dried fruit after baking for extra variety. It stores well in a sealed jar, so one batch gives you an easy topping or breakfast option throughout the week at home.
Table of Contents
Why This Recipe Works
This recipe works because maple syrup and coconut oil coat the oats and nuts, helping them toast evenly in the oven. Adding the coconut later keeps it from burning, while cooling the granola without stirring helps larger clusters form.
It is also easy to change with what you have. Use different nuts, add seeds, mix in dried fruit, or adjust the cinnamon to your taste. The granola stores well, travels easily, and works for breakfast, snacks, yogurt bowls, or simple desserts.
Ingredients
Old-Fashioned Oats: Old-fashioned oats form the base of the granola and become crisp as they bake.
Substitute: Use certified gluten-free oats if needed. Avoid instant oats because they may become too soft.
Shredded Coconut: Coconut adds flavor and a light crunch. Unsweetened coconut keeps the granola from becoming overly sweet.
Substitute: Use coconut flakes or leave it out if preferred.
Mixed Nuts: Nuts add crunch and make the granola more filling. Almonds, pecans, walnuts, and cashews all work well.
Substitute: Use pumpkin seeds or sunflower seeds for a nut-free version.
Maple Syrup: Maple syrup sweetens the granola and helps the oats form crisp clusters.
Substitute: Use honey or agave syrup.
Coconut Oil: Coconut oil helps the granola brown and gives it a crisp texture.
Substitute: Use melted butter, avocado oil, or another mild cooking oil.
Tips
- Use old-fashioned oats because they hold their shape better during baking.
- Add the coconut halfway through baking so it does not burn.
- Press the granola into the pan before baking if you want larger clusters.
- Let the granola cool completely before breaking it apart.
- Store it in an airtight container so it stays crisp.
How to Serve
Coconut and nut granola works well for breakfast, snacks, or dessert toppings. Serve it with milk, yogurt, fruit, or enjoy it straight from the container.
- Serve over Greek yogurt with berries or sliced banana for breakfast.
- Pour into a bowl with milk and eat it like cereal.
- Sprinkle over smoothie bowls or baked fruit for extra crunch.
Similar Recipes
Coconut and Nut Granola
Ingredients
- 3 cups old-fashioned oats
- 1 cup mixed nuts roughly chopped
- ¾ cup unsweetened shredded coconut
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup pumpkin seeds or sunflower seeds optional
- 2 tablespoons chia seeds or flaxseeds optional
- ½ cup dried cranberries raisins, or chopped dates, optional
Instructions
- Preheat the oven to 325°F.
- Line a large baking sheet with parchment paper.
- Add the oats, chopped nuts, cinnamon, salt, pumpkin seeds if using, and chia seeds if using to a large bowl.
- Stir until the dry ingredients are evenly mixed.
- In a small bowl, mix the maple syrup, melted coconut oil, and vanilla extract.
- Pour the maple syrup mixture over the oats.
- Stir well until the oats and nuts are evenly coated.
- Spread the mixture over the prepared baking sheet.
- Press it into an even layer with the back of a spoon.
- Bake for 15 minutes.
- Remove the pan from the oven and gently stir the granola.
- Add the shredded coconut and spread everything into an even layer again.
- Bake for another 10 to 15 minutes, or until the granola is lightly golden.
- Watch it closely during the final few minutes because the coconut can brown quickly.
- Remove the granola from the oven.
- Let it cool completely on the baking sheet without stirring if you want larger clusters.
- Add dried fruit after the granola has cooled, if using.
- Break the granola into pieces.
- Store it in an airtight container at room temperature.
Nutrition
Notes
• Add the coconut halfway through baking so it does not burn.
• Press the granola into the pan before baking if you want larger clusters.
• Let the granola cool completely before breaking it apart.
• Store it in an airtight container so it stays crisp.
Made a big batch for breakfast, but everyone kept grabbing handfuls straight from the jar all afternoon.