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I’ve eaten this granola every morning for the past 5 days, just in a bowl with some coconut, and LOVE it! Thanks for the recipe, it will definitely go down as a favorite!
Ashley
But seriously, you guys, it’s so so so good.
There is no other name for this besides OUR FAVORITE coconut oil granola. My favorite, Bjork’s favorite, my friends’ favorite, our neighbors’ favorite.
It’s a deliciously golden, rustic-feeling medley of oats, pecans, golden raisins, pistachios, and chia seeds coated with coconut oil + honey + cinnamon and baked to crunchy cluster perfection. So much to love, it’s almost hard to talk about. ♡
It makes the house smell like cinnamon heaven, and it elicits compliments from spouses like whoa, and it makes breakfast enough of an event to wake up at First Alarm. FIRST ALARM, guys. Not that I’d ever snooze or anything, but just saying, for those of you who do. Ahem.
Normally I don’t consider myself much of a granola girl in either the adjective sense or the food-I-like-to-eat sense. I typically set aside three times a year to eat granola:
- At the cabin in the summer, when my parents make the world’s largest batch of granola and we all sit out on the dock with sweatshirts and coffee and little bowls of fresh raspberries and granola and watch the sun rise over the lake. SUMMER COME BAAAACK.
- Around Christmas time, when I’m trying to figure out what to give my neighbors and friends, and large batches of granola in jars with a ribbon around the top are suddenly the cutest, most giftable thing ever.
- During the whole month of January when I make at least 600 batches of coconut oil granola to “test the recipe.”
I feel like the three times a year granola pattern is about to change. Would daily granola snackage be too much to ask for?
During my 60 day sugar free challenge, I’ve tried to stay away from baking because it’s usually just a set up for something that used to be really good to become really, really bad (unsweetened quinoa cake). –> See Fails. But granola is one of those things that makes me feel cozy, like I’m baking something sweet and yummy, even though it’s mostly like baking marathon runner’s health food. So when the feeling strikes and I need to get out the mixing bowls and lick something delicious off wooden spoons, granola it is.
I originally made this recipe on a whim: late night, watching State of Affairs on Hulu, needing a snack. What else is new tho?
It was completely without a recipe, just sort of eyeballing the measurements, thinking we’d end up with something good enough to eat over yogurt and fruit. Uhmmm yeah. It was absolutely the best granola I had ever made, and of course, OF COURSE, I hadn’t measured one single thing.
Over the course of the next 587 granola batches, I tried to recreate the not-measured recipe, and oh happiest day! I think I’ve finally gotten it. I rarely “develop recipes” where I make them a bajillion times to get them just right – I’m the type of person who would rather scrap the whole thing after two tries rather than continue perfecting a recipe. I think they call it the opposite of patient? I’ve been this way for some time now.
But this coconut oil granola was worth fighting for as evidenced by the year’s worth of various batches of granola we have sitting in jars in our cabinets right now. Which is sort of the best thing ever.
At the risk of being annoying and saying the same things forever, this is OUR FAVORITE coconut oil granola. When you make it, it’ll be like we’re eating breakfast together because that’s how much we love it. Or wait, does that make it better or worse?
Happy weekend, all you granola-ers!
Our Favorite Coconut Oil Granola
- Total Time: 1 hour 10 minutes
- Yield: 12 (about a half cup per serving) 1x
Description
This Coconut Oil Granola is our ULTIMATE FAVORITE recipe! Made with pecans, pistachios, golden raisins, honey, oats, and coconut oil.
Ingredients
Dry Ingredients
- 3 cups rolled oats
- 1 heaping cup pecans, chopped roughly
- 1/2 to 3/4 cup pistachios, chopped roughly
- 1/2 cup white whole wheat flour
- 1/4 cup chia seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup golden raisins
Wet Ingredients
- 3/4 cup melted coconut oil (see notes)
- 2 tablespoons honey
- 2 tablespoons real maple syrup
Instructions
- Preheat the oven to 250 degrees. Mix all the dry ingredients together (except the raisins – set aside for later). Whisk the wet ingredients until smooth. Combine the wet and the dry ingredients in a large bowl until the mixture is moistened.
- Spread the mixture on the baking sheet in a thin layer (use two pans if necessary – I just use one 10×15 jelly roll pan).
- Bake for one hour, stirring every 20 minutes. During the last 20 minutes of baking, stir in the golden raisins. When you remove the granola from the oven at the end, don’t stir it right away – the granola will form crunchy clusters as it cools. Yum!
Notes
To ensure clustering, use 1 cup coconut oil and 1/4 cup honey. The more sticky the mixture, the more clustering will happen.
I made a few batches on parchment paper but I didn’t like how those turned out with the oil sort of absorbing into the paper. If you have a nonstick baking sheet, I’d recommend going without parchment paper.
This recipe is not as good when you reduce the coconut oil. I tried making this recipe with about 1/2 cup coconut oil and it seemed really dry to me.
Be careful with the nuts! If you pulse them in a food processor and they get too fine, they’ll make the granola dry because it almost acts like a flour. I recommend just roughly chopping or barely running them through your processor.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Snack
- Method: Bake
- Cuisine: American
Keywords: coconut oil granola, homemade granola recipe, healthy granola recipe
Didn’t have pecans so I used cashews instead. Followed recipe (besides cashews). Sooooo good! I was worried it would be too coconut-forward, but it just added a subtle coconut nuttiness, not overpowering at all.
This is now my new favorite granola recipe. TY Lindsay and team!
I just found your granola recipe – It looks delicious. I have been making my own for some time, and use wheat germ – since I have a lot of that in the house, could I trade the flour for wheat germ?
Thanks much!
Delicious granola! I didn’t have pecans, pistachios or chia seeds. I had to use almonds and ground flax seed. Still really good!
Hi there I make this granola once a week my husband and I love it. My problem is that I’ve used up my white whole wheat flour and its vanished of the shelves in the grocery stores,nowhere to be found , not even on Amazon. So……. What can I substitute for white whole wheat flour?
Regards Lise Worthington
You could try oat flour or regular white/All purpose flour.
O! M! G! I made a batch of granola last night and it is all that and a bag of chips ( I’m showing my age now aren’t I)!!!! I added sunflower seeds, cashews, cranberries (instead of raisins) and … chocolate chunks!!!! Delicious!!! I had it with a big bowl of fresh berries and yogurt this morning!!! Made me very very happy 😊 !!!!
Drooling! 🤤 Sounds so good, Shari!
We love this granola! I added 2 tsp of vanilla and we love it even more!
Yummy! Vanilla sounds so good in this! Thanks for the tip, Sandra. 🙂
Your favorite coconut oil granola recipe caught my eye. My novice question is “Can I use a large Pyrex pan or must I use a metal baking sheet?” I’m not an expert cook or baker, … just a single guy willing to take a chance. I am an expert at food photography … but know little about food preparation. I love granola, but usually end up with sub-standard stuff from a grocery store. Can you help save me?
Why do you use flour in the recipe? In the oven now, but I wish I had read notes earlier, I would have added more honey and oil for crunch. I did have to add some olive oil as I was nearly out of coconut oil, had no regular cooking oil. Tasting I did add more honey. Salt and cinnamon. Will see how it turns out.
Hey, Lindsay!
I live in India and I just found out that amaranth is actually Rajgira – the oldest grain India ever cultivated and one of the most nutritious ones. Hence, looking up easy recipes for snacks post swimming after super hot days like today. Im also a huge coconut oil fan and we just a batch of cold pressed oil from the wood press in the market. I’ll let you know how this goes.
PS: Im going to douse it with elaichi (umm cardamom just to give it a local twist)
This was my first time ever making homemade granola. SOOO worth it to know what goes in and boy is it GOOD! I didn’t get the clumps, but I also didn’t have enough coconut oil. Perhaps that’s why. I noticed this recipe has different amounts of oil and honey in the recipe and in the notes, but probably because the notes section is referring to getting the clumpy outcome.
I’ve had this with vanilla cinnamon greek yogurt, in milk, and plain as a snack. So excellent each way. And shared with a friend today at work. Thank you POY!!
I was really excited to try this but mine didn’t clump together…. At all! But I think I got the oven temp wrong😳
Pls can someone tell me the temp in gas mark.
I converted it but it came to only gas mark half🤔
I followed the recipe and used the recommended oil and honey amount cos I wanted some clumps, but got none😔
My only explanation is the oven temp was wrong cos I followed the recipe to a T.
Pls can someone shed some light on this cos I would like to try again
Thank you
Can I use walnuts instead of pecans?
Definitely!
This was my first time making my own granola and I loved it! I substituted pumpkin seeds for the pistachios and a golden berry mix from TJ’s and it’s absolutely gorgeous. I love the notes on this recipe so I didn’t have to do much experimenting to get it just right. Perfect with just plain yogurt!
Glad to hear it, Alyssa!
Can you substitute almond flour for white or wheat when making the Granola? Thanks!
sorry, please disregard above question. have just read another post about someone asking the same thing!!
hello, can i use almond meal instead of flour. thank you.
I’ve heard great things about Coconut oil and how to positively affects the natural increase of Testosterone in men. It’s also good as a natural fat because it helps the body rid itself of unhealthy fat.
Delicious!!! Wonderful flavors! I always sub coconut flour for regular flour, and I buy virgin coconut oil for my granola recipes. I added dried coconut flakes as well. I made the mistake of not reading the entire recipe before beginning and I added the raisins along with all dry ingredients. It wasn’t much fun picking them out, but I’m glad I did to preserve the moistness of the raisins. 🙂
I’m kind of a granola freak, and this is definitely one of the best granolas I have made! Followed recipe to a “T” except I used goji berries instead of raisins, as that’s what I had on hand.
The best flour to use is oatmeal. Just take some of the oatmeal you are using and put it in a coffee grinder. Turn it on and you will have flour in an instant. This is why the Granola clumps
Thoughts on using almond flour instead of white whole wheat flour?
We haven’t tried it, but I think it could work! Would love to hear how it goes if you give it a try.
It looks delicious as, can’t wait to try.
Just unsure about the oil, is there anything that can replace a little part of the coconut oil in case someone doesn’t have enough? Like sunseed-oil or anything?
Update: worth it! Made with dried blueberries, inca, cranberry and cherries. Beautiful!
250 degrees needs to be clearer, I’m in the UK and we use Celsius so I have just got a load of burnt granola and set all the fire alarms of! Whoops!
Sorry to hear that, Kim! Thanks for the feedback.
Hello Lindsay! This looks fantastic! I love coconut oil in granola. It sounds so yummy. It’s good to start a perfect day. I have never tried granola at home before, so today I am very excited to try it. Thanks for sharing great piece of information.
Hope you enjoy it, Benjamin! 🙂