This easy coconut granola is naturally sweetened, extra crunchy and clumps up perfectly! It’s delicious on its own or used as a topping for yogurt or smoothie bowls.
This coconut granola has been a fan favorite ever since I first shared it way back in 2017! Not only is it super chunky with large clumps, but it’s gluten-free, vegan AND low in sugar (which is hard to find when it comes to granola). There’s only 4 Tablespoons of sugar needed for the whole batch!
This granola is delicious on its own as a snack or served with milk for breakfast, but my favorite way to eat this coconut granola is as a topping to acai bowls, yogurt bowls or overnight oats.
Why You’ll Love This Recipe
- Wholesome Ingredients – Made with old fashioned rolled oats, unsweetened coconut flakes, and almonds, this granola is packed with nutritious ingredients that will keep you energized throughout the day.
- Versatile – Enjoy this granola on its own, with milk, sprinkled over yogurt, or even as a topping for smoothie bowls. The possibilities are endless!
- Low in sugar – sweetened with maple syrup and coconut sugar, this granola has only 4 grams of sugar per 1/4 cup of granola.
- Customizable – This granola recipe is 100% customizable so feel free to use your favorite nuts and add-ins.
Ingredients Needed
- ground flaxseed – this acts as a binder and adds a boost of omega-3 fatty acids.
- hot water – combined with ground flaxseed to create a flax egg.
- old fashioned rolled oats – the base of the granola, providing a hearty and chewy texture. Make sure to use certified gluten-free oats if needed.
- unsweetened coconut flakes – adds a lovely coconut flavor and texture. look for large flakes for the best texture.
- chopped or slivered almonds – adds a nice crunch and some healthy fats. You can use other nuts if you prefer.
- chia seeds – a superfood that adds fiber and omega-3 fatty acids.
- ground cinnamon – for a warm, comforting flavor that pairs well with the coconut and almonds.
- coconut oil – helps to crisp up the granola and adds a subtle coconut flavor. I recommend using unrefined extra virgin coconut oil.
- maple syrup – a natural sweetener that adds the perfect amount of sweetness and helps to clump the granola together.
- coconut sugar – another natural sweetener that adds a bit of caramel-like flavor.
- sea salt – enhances all the flavors and balances the sweetness.
Recipe Substitutions & Notes
- Maple syrup: You can use honey or agave instead of maple syrup if that’s what you have on hand.
- Almonds: Feel free to swap the almonds with another nut of choice like walnuts, pecans or cashews.
- Make it nut-free: Swap the almonds with sunflower seeds or pumpkin seeds (aka pepitas) instead.
- Make it grain-free: If you’re looking for a grain-free granola option try my grain free granola or hemp granola instead.
- Want to add more mix-in’s? Go for it! Chocolate chips or dried fruit like raisins, dried cranberries or dates would be a great addition to this granola. I would just add the dried fruit or chocolate to the mixture after the granola is done baking and has cooled.
How to Make Coconut Granola
Step 1: Mix the ground flaxseed with hot water and set aside to gel up.
Step 2: Add all remaining ingredients into a large bowl and toss to combine. Add in flaxseed mixture and toss again.
Step 3: Spread the granola mixture onto a prepared sheet pan lined with parchment paper in an even layer. Press the mixture down with a spatula.
Step 4: Bake for 35-40 minutes, stirring once about 20 minutes in. Granola is done when it’s dry, crunchy and golden in color. Let is cool completely before storing.
Brittany’s Tip!
Stirring the granola halfway through baking really helps with even cooking and prevents any parts from burning, resulting in a perfectly golden and crunchy batch.
How to Serve Granola
I love eating this granola fresh out of the oven, but there’s plenty of ways you can serve it. Here’s some ideas:
- With milk: Simply serve it with your choice of milk for a classic breakfast.
- With yogurt: Top your morning yogurt bowl with this granola for some crunch. Lately, I’ve been obsessed with this PB&J protein yogurt bowl. Or layer granola with yogurt and fresh berries to make a delicious and nutritious parfait.
- As a smoothie bowl topping: Sprinkle this coconut granola over your favorite smoothie bowl for added crunch and flavor. I love this green smoothie bowl or dragon fruit smoothie bowl.
- With ice cream: Add granola to a bowl with your favorite ice cream. The combo of ice cream + crunchy granola = a match made in heaven. It would be delicious with my one ingredient banana ice cream or chocolate banana ice cream.
How to Store
- Room temperature: Once completely cooled, store in an airtight container. It can stay fresh at room temperature for up to 3 weeks.
- In the freezer: For longer storage, freeze the granola. Place it in a freezer-safe bag or container, and it can last for several months.
Frequently Asked Questions
Absolutely! Just swap the almonds for sunflower seeds or pumpkin seeds.
More Granola Recipes
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Preheat oven to 300°F.
Whisk together flaxseed and water in a small bowl. Set aside.
Add all remaining ingredients into a large bowl and toss to combine. Add in flaxseed mixture and toss again.
Line a baking sheet with parchment and spread granola mixture onto the sheet, pressing the mixture down with a spatula.
Bake for 35-40 minutes, stirring once about 20 minutes in. Once you stir the granola, be sure to press it back down with the spatula. Granola is done when it’s dry, crunchy and golden in color.
Let the granola cool completely on the pan before stirring. Store in an airtight container for up to 3 weeks.
- Maple syrup: You can use honey or agave instead of maple syrup if that’s what you have on hand.
- Almonds: Feel free to swap the almonds with another nut of choice like walnuts, pecans or cashews.
- Make it nut-free: Swap the almonds with sunflower seeds or pepitas instead.
- Make it grain-free: If you’re looking for a grain-free granola option try my grain free granola or hemp granola instead.
- Want to add more mix-in’s? Go for it! Chocolate chips or dried fruit like raisins, dried cranberries or dates would be a great addition to this granola. I would just add the dried fruit or chocolate to the mixture after the granola is done baking and has cooled.
Serving: 1/4 cup | Calories: 156kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 21mg | Fiber: 3g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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