This Toasted Coconut Granola with almonds and cranberries is the perfect addition to your morning yogurt bowl. This recipe uses simple ingredients like rolled oats, maple syrup, and shredded coconut. It is crunchy, subtly sweet, and absolutely yummy!
Breakfast is calling, so why not make a batch of this delicious coconut granola! I designed this recipe to replicate one of my favorite store-bought coconut cranberry granolas (from Trader Joe's). This granola is a healthy addition to your day, whether as part of your breakfast or as an afternoon snack.
This homemade granola recipe is easy and ready in only thirty minutes. It uses simple, wholesome ingredients. Sweetened with maple syrup, toasted coconut granola is subtly sweet. Thanks to a low baking temperature, this granola is perfectly crunchy but tender.
If you are looking for more coconut granola recipes, look no further. Try my Chocolate Coconut Pecan Granola Clusters or this deliciously sweet Coconut Chocolate Chip Granola.
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Ingredients
- Old-Fashioned Rolled Oats
- Sweetened Shredded Coconut
- Sliced Almonds
- Ground Cinnamon
- Maple Syrup
- Coconut Oil (melted)
- Dried Cranberries
See the recipe card for ingredient quantities.
Instructions
PREP - Preheat the oven to 325° F. Line a baking sheet with parchment or a Silpat, and set it aside.
MIX - In a large bowl, combine rolled oats, sliced almonds, and cinnamon. Add the maple syrup and coconut oil. Stir until everything is coated.
Pour oats onto the center of the prepared sheet tray. Using your hands or a rubber spatula, press the oat mixture into a tight, flattened rectangle.
BAKE - Bake for 20 minutes. Remove the pan from the oven. Sprinkle the coconut over the granola. Bake for another 10 minutes until golden brown. Sprinkle the dried cranberries over the top.
Hint: When do you add the coconut? Add the coconut at the end of baking to prevent over-browning or burning.
Allow it to cool before breaking into pieces.
Substitutions
- Coconut Oil: While coconut oil is preferred for its coconut flavor, substitute it with melted butter or any neutral-flavored oil like avocado or canola.
- Maple Syrup: In place of the syrup, stir in light brown sugar or coconut sugar with the dry ingredients.
- Dried Cranberries: Swap dried cranberries with any other dried fruit like dried cherries or blueberries.
- Coconut: For less sugar, use unsweetened coconut.
Variations
- Chocolate Chip - Add semi-sweet chocolate chips or chunks after baking.
- Triple Coconut - Incorporate coconut flakes and coconut extract for even more coconut flavor.
- Other Additions - Stir in chia seeds, flax seeds, or protein powder for added nutrition.
Try my Chocolate Coconut Granola variation.
Suggested Equipment
- Pyrex Smart Essentials 4-Quart Glass Mixing Bowl
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
- Comfylife Parchment Paper Sheets
Storage
Transfer cooled granola to an airtight container or jar. Store at room temperature for up to two weeks. For the best shelf-life, store the coconut granola in a cool, dark place.
Can you freeze granola? Yes, you can. Transfer cooled granola to a freezer-safe container. Freeze for up to 3 months. Thaw granola completely before enjoying.
Expert Tips
- Pulse the coconut in a food processor for smaller pieces and better incorporation.
- Line the baking tray to prevent sticking. Line with a sheet of parchment paper or a Silpat.
- Cool the granola completely before storing. Storing still warm granola results in excess moisture and soggy granola.
Frequently Asked Questions
In a microwave-safe dish, microwave the oil at 50-percent powder in 15-30 second intervals until melted.
Ideally, no. Use rolled oats in this recipe. Quick-cooking oats are cut into more pieces during processing, in addition to being rolled thinner. Rolled oats have a stronger structure, which is ideal for recipes like this one.
Enjoy homemade granola with milk or yogurt and fresh fruit. Or simply eat on its own with your hands. (There are no rules!)
Related Recipes
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
**Post Updated 6/27/2022: Content and photos updated, and recipe quantities adjusted.
📖 Recipe
Toasted Coconut Granola
Equipment
Ingredients
- 3 cups old-fashioned rolled oats
- ½ cup sliced almonds
- ½ teaspoon ground cinnamon
- ⅓ cup maple syrup
- ⅓ cup coconut oil melted; or any neutral-flavored oil
- 1 cup shredded sweetened coconut
- ½ cup dried cranberries
Instructions
- Preheat oven to 325° F. Line a baking sheet with parchment or a silpat, set aside.
- In a large bowl, combine rolled oats, sliced almonds, and cinnamon.
- Add the maple syrup and coconut oil. Stir until everything is coated.
- Pour oats onto the center of the prepared sheet tray. Using your hands or a rubber spatula, press the oat mixture into a tight, flattened rectangle.
- Bake for 20 minutes. Remove the pan from the oven. Sprinkle the coconut over the granola. Bake for another 10 minutes until golden brown. Sprinkle the dried cranberries over the top.
- Allow it to cool before breaking into pieces.
Notes
- STORE: Transfer cooled granola to an airtight container or jar. Store at room temperature for up to two weeks. For the best shelf-life, store the coconut granola in a cool, dark place.
- FREEZE: Transfer cooled granola to a freezer-safe container. Freeze for up to 3 months. Thaw granola completely before enjoying.
Nutrition
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