Featured comment
How am I going to stop eating this?! I think it’s the extra touch of salt that makes it so irrisistible. I’m sure I’ll be making this again!
I know this is about coconut oil granola, but first, let’s address what we’re all thinking: does this not kind of look like Honey Bunches of Oats?! I didn’t mean for that to happen, but then I looked up at the picture, and wow! There it is! My own personal homemade new and improved version of the cereal that fueled me through early high school.
But no. It’s not Honey Bunches of Oats.
It’s a golden, crispy, satisfyingly clustered granola that is speckled with almonds, coconut flakes, oats, flax, and all the other wholesome things that you want to eat but maybe haven’t found the right way yet. It’s somehow a snack and a breakfast and, magically, a dessert. And it’s naturally sweet. Only 1/4 cup of sweeteners for the whole batch.
You guys. WE CAN SUPPORT THIS. Coconut Oil Granola 2019!
This is not the first time Coconut Oil Granola has been a major force in my life. The obsession began back in January of 2015.
And then 800 years went by, and it kind of fell by the wayside, until a few weeks ago I found myself wanting to revisit that old love again. Only this time I decided to just wing it and use whatever I had on hand.
Which was:
- Almonds
- Coconut
- Flax
- Oats
- And the rest of the usual suspects, like cinnamon and honey and coconut oil.
I skipped the flour on a lazy whim, and made my other substitutions, and it turned out so good. SO good.
If you’re looking for less sugar in your life, but still like to eat warm-out-of-the-oven things that are caramelizey and golden and all-around wholesome, today is your day.
The moment is now.
This coconut oil granola remix is for Y-O-U.
Check Out Our Video For How To Make Coconut Oil Granola:
Coconut Oil Granola Remix
- Total Time: 55 minutes
- Yield: 12 servings (a heaping 1/2 cup per serving) 1x
Description
Naturally Sweetened Coconut Oil Granola! Golden, crispy, satisfyingly clustered granola that is speckled with almonds, coconut flakes, oats, flax, and all the other wholesome things.
Ingredients
- 3 cups rolled oats
- 1 heaping cup flaked unsweetened coconut
- 1 heaping cup sliced almonds
- 1 cup chopped pistachios
- 1/4 cup flax seeds
- 3/4 cup coconut oil, melted
- 2 tablespoons honey
- 2 tablespoons real maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 cup golden raisins, or other dried fruit
Instructions
- Preheat the oven to 300 degrees.
- Mix everything (except the golden raisins) in a large bowl. Spread the mixture on a large baking sheet in a thin layer.
- Bake for 30 minutes. Stir in the golden raisins, and bake for another 15 minutes.
- Let the granola sit on the baking sheet for another 10-15 minutes so that clusters can form. YUMMM.
Notes
Context: This is a re-make of an older recipe! You can find the original version here.
Sweeteners: This should work fine with all honey or all maple syrup, although I personally like the mix of both.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: coconut oil granola, healthy granola, naturally sweetened granola
One More Thing!
This recipe is part of our collection of best healthy snacks. Check it out!
I have been making this on the regular now for months & I LOVE it. So simple & YUMmy. So many friends tell me that they have “THE” best granola recipe… I’m sure they’re also yummy but theirs all have so many ingredients & are unnecessarily complicated. This is wholesome, simple, easy to make, & deeLISH. Highly recommend!
Any suggestions on what to use in place of honey and maple syrup? I am trying not to have sugar and the list includes honey and maple syrup as something to avoid.
Hi Jessica! This granola definitely needs a sweetener. Agave nectar would be a good substitute.
LOVE your granola recipe !
We usually eat it fairly quickly, but I wanted to make more at once so I could store it. What’s the best storing method ? Fridge ? Glass Tupperware at room temperature? thank you!
This recipe turned out really oily for me and the clusters didn’t form. Any tips for next time?
Made the original and I am excited to try this one!
I have made this granola SO many times and love it. People always ask me for the recipe
Your granola is wonderful and I make it every winter for all people I love. Can I substitute veg oil for coconut oil? I ran out.
Yes, that should be fine!
I’ve made this more times than I can count, we always have some at home now and I throw in whatever I have at hand. It is seriously so good, better than any other granola you can find at the store. A few of my friends now make it too.
This turned out great! However, I think I’ll bake it for maybe 20 min total next time. It came out a bit burned. It could just be that my oven runs hot, but it definitely came out much darker than the photos. Also I think it would be good with a bit less coconut oil. Even still, it is delicious and I’m glad I don’t need to buy icky cereal at the store anymore 🙂 thank you!
Yep, it should be fine to just reduce the time a bit next round. Glad you enjoyed the granola, Lia!
Could you please tell how much a serving is for 338 calories? Also, how many grams of protein and fat rather than percentages would be super helpful. I just made this this morning and it’s super yummy, but I need a little more nutrition info. Thank you.
Hi Patricia! It’s 1/2 cup for each serving – you can actually find the measurement in grams in the nutrition label as well (in grey italic). It’s 7.4 grams of protein and 26.8 grams of fat.
I’ve made this 5 times…I’m addicted!!! I added pepitas and chopped medjool dates because why not…? Best granola recipe ever!! Thanks for sharing!!!
This recipe was easy and taste delicious. I’ve done other granola recipes but this by far is the best. Thank you for sharing your recipe.
That looks delicious!
Hi Lindsey,
I just made this granola and found it to be extremely greasy. That was surprising b/c I’ve made your other granola and never had this problem. Is 3/4 cup the correct amount?
ps I love all of your recipies
Please dismiss my comment. I accidentally added 1-/3/4 cup of coconut oil!!! No wonder huh? This is what happens when making yummy breakfast food for your family during our morning rush and trying to get to work all at the same time. My apologies! xo
Oh, what a bummer! Next time! 🙂
What if you only have ground flax seeds?
Loved this! Skipped the flax seeds because we didn’t have them, other than that kept everything the same. Super tasty and loved that it wasn’t overly sweet (and that’s coming from someone who loves sweet things!). Will probably omit the raisins next time just because I don’t love dried fruit in granola, but overall, really delicious!
Hi i wanted to ask for how Long you can store this granola until it goes Bad 🙂
Thank you
I am such a doofus. Must have been distracted or confused with another recipe, because I read the temperature wrong and burnt my granola. I had set it at 375. I was able to save most of it, and what wasn’t burnt was super delicious. I will be making this again at the right temperature soon.
Oh no! What a bummer. Hope you enjoy it!
This is amazing. Everyone loves it. I have made it twice already. Thank you
BEST. GRANOLA. EVER!!!
I am a picking granola eater. I like my granola healthy and hearty. I love this recipe! I love everything about it. The ingredients are great. Since I’m from Michigan I added dried blueberries and dried cherries in place of the raisins. Delish! Thank you.
How am I going to stop eating this?! I think it’s the extra touch of salt that makes it so irrisistible. I’m sure I’ll be making this again!
Thanks for including nutrition facts, but could you also include the fiber info. Diabetics are interested in the fiber, as it can be subtracted from the carb grams if over 5 gr.
I’ve been looking for this kind of recipe for ages – simple, crunchy and healthy!
Goes to my ”Weekend Cooking” List
Love,
Ana | http://www.shinemommy.com
this is great! I added some a little dried quinoa too for extra crunch. how would you store this? in the fridge?