This Coconut Chocolate Chip Granola is sweet and full of yummy ingredients like toasted coconut and mini chocolate chips. Ready in just 30 minutes, this recipe is perfect for any day!
We always have some form of granola on hand, whether storebought or homemade. The beauty of homemade granola, however, is that you can control the ingredients that you put into it. Not only that, but it's incredibly simple to make too.
This coconut chocolate chip granola is on the sweeter side, but what a treat it is to eat. This recipe is a delectable combination of oats, toasted coconut, chopped pecans, and miniature chocolate chips. This homemade granola is perfect in a bowl with milk or sprinkled atop yogurt and fresh fruit. Ready in just thirty minutes, there's no reason not to make a batch of it!
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Ingredients and Substitutions
- Sweetened Shredded Coconut - This granola is sweeter than others in terms of its ingredients. If you would like to cut back on the sweetness {and sugar content}, you can use unsweetened shredded coconut as well.
- Old-Fashioned Rolled Oats - I've designed this recipe specifically around old-fashioned rolled oats, however, quick-cooking oats can be used in substitution.
- Salt - The small addition of salt helps balance the sweet flavors.
- Pure Maple Syrup - If you do not have maple syrup on hand, use light brown sugar (packed) or honey in replacement.
- Coconut Oil - Warm solid coconut oil in the microwave for about 25 seconds to melt it.
- Pure Vanilla Extract
- Pecans - Any nut will do in this recipe. I love sliced almonds, cashews, and chopped walnuts in place of the pecans.
- Mini Semi-Sweet Chocolate Chips - Semi-sweet chocolate chunks or white chocolate chips are also delicious in this recipe.
How to Make Homemade Granola
- Preheat the oven to 325 degrees F. Line a sheet tray with parchment or a Silpat.
- Toast the coconut.
- Mix everything together: In a large bowl, mix together the old-fashioned rolled oats and the chopped pecans. In a separate bowl, whisk the liquid ingredients until incorporated. Pour the liquid ingredients over the oat mixture, stir to combine.
- Bake: Bake for 15 minutes. Rotate the pan and bake for an additional 12 to 15 minutes.
- Once cooled, break the granola into pieces and transfer it to a large bowl. Stir in the toasted coconut and mini chocolate chips.
Tips for Success
Be sure to line the baking tray with a Silpat or parchment paper.
Homemade granola is incredibly versatile. Some delicious additions to this recipe include:
- Chia seeds
- Flax seeds
- Freeze-dried strawberries (add after baking)
- Dried cranberries or raisins
Granola makes a lovely gift. Transfer cooled granola to a mason jar and tie a ribbon around the lid.
Other Yummy Granola Recipes
- Spiced Apple Pecan Granola
- Chocolate Coconut Pecan Granola Clusters
- Coconut Cranberry Granola Clusters
- Peanut Butter Chocolate Chunk Granola Clusters
- Maple Pecan Granola Clusters
Frequently Asked Questions
Store homemade granola in an airtight container or mason jar at room temperature, out of direct sunlight.
Stored in an airtight container, granola stays fresh for up to one week. Afterward, it will begin to slowly lose its freshness. To extend shelflife, store the granola in the refrigerator.
Yes, granola is freezable. Transfer it to a freezer-safe zip-top bag. Freeze for up to 3 months.
This coconut chocolate chip granola is a delicious satiating treat because of the addition of sweetened coconut and mini chocolate chips. Enjoy this granola for breakfast or as an afternoon snack. It would also be great as a healthy dessert paired with fresh berries.
📖 Recipe
Coconut Chocolate Chip Granola
Equipment
Ingredients
- 1 cup shredded sweetened coconut
- 3 cups old-fashioned rolled oats
- ½ cup pecans chopped
- ¼ teaspoon salt
- ⅓ cup pure maple syrup
- ⅓ cup liquid coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup mini semi-sweet chocolate chips
Instructions
- Place one cup of sweetened shredded coconut onto the prepared tray. Bake in the oven until coconut is just starting to brown, about 7 minutes. Remove from oven and allow to cool slightly before transferring to another container.
- Transfer the oat mixture onto the silpat (or parchment) lined sheet tray. Pat mixture down with a spatula into one even layer. Bake for 15 minutes. Rotate the pan and bake for an additional 12-15 minutes. Remove the tray from the oven and allow the granola to cool completely.
- Once cooled, break the granola into pieces and transfer to a large bowl. Add the toasted coconut and mini chocolate chips. Gently toss everything together.
- Store the granola in an airtight container for up to 7 days.
Notes
- Warm solid coconut oil in the microwave for about 25 seconds to melt it.
- See post for ingredient substitutions.
Nutrition
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