Name: Coconut Oil Granola Recipe
Prep time: 10 min
Cook time: PT-489527H58M1S
Total time: PT-489527H58M1S
Cuisine: American
Ingredients: 4 cups Rolled Oats (gluten free if required); ⅓ cup Chopped Walnuts; ½ cup Dried Shredded Coconut Flakes (unsweetened); ⅓ cup Pepitas; 2 tbsp Flax Seeds; 2 tbsp Chia Seeds; 3 tbsp Coconut Oil; ⅓ cup Maple Syrup or Honey; ⅓ cup Dried Raisins

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Introduction

This coconut oil granola is a crunchy, wholesome snack that’s perfect for breakfast or anytime you need a little energy boost. Made with toasted oats, nuts, seeds, and a touch of natural sweetness, it’s both satisfying and easy to customize.

A shallow white bowl with a thin brown rim holds a colorful mix of layers. At the base, there is a creamy layer of milk, partially covering a mix of golden oats and crunchy pecans. On top and scattered evenly are plump, round, deep blue blueberries, toasted sliced almonds in light beige, golden raisins, and light brown toasted coconut flakes. A silver spoon with an ornate handle rests inside the bowl, partly submerged in the mixture. The bowl is placed on a white marbled surface with soft blue floral patterns around its edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Rolled Oats (gluten free if required)
⅓ cup Chopped Walnuts
½ cup Dried Shredded Coconut Flakes (unsweetened)
⅓ cup Pepitas
2 tbsp Flax Seeds
2 tbsp Chia Seeds
3 tbsp Coconut Oil
⅓ cup Maple Syrup or Honey
⅓ cup Dried Raisins

Instructions

Step 1: Preheat the oven to 325°F (160°C).
Step 2: In a large bowl, mix together the oats, chopped walnuts, shredded coconut flakes, pepitas, flax seeds, and chia seeds.
Step 3: In a small saucepan, gently heat the coconut oil until melted, then stir in the maple syrup or honey until combined.
Step 4: Carefully pour the warm coconut oil mixture over the dry ingredients and stir well to coat everything evenly.
Step 5: Spread the mixture evenly on a large baking sheet lined with parchment paper to ensure even toasting.
Step 6: Bake for 25-30 minutes, stirring occasionally to prevent burning, until the granola turns golden brown.
Step 7: Allow the granola to cool completely, then mix in the dried raisins.
Step 8: Store in an airtight container and enjoy whenever you want a crunchy, nutritious snack.

Tips & Variations

Swap the walnuts for almonds or pecans for a different nutty flavor.
Use agave syrup or brown rice syrup as alternatives to honey or maple syrup for vegan options.
Add cinnamon or vanilla extract to the wet ingredients for extra warmth and aroma.
Mix in seeds like sunflower or hemp for additional texture and nutrition.
For chunkier granola, press the mixture down firmly before baking and avoid stirring too often.

Storage

Store the granola in an airtight container at room temperature for up to two weeks. It stays crisp and fresh when kept dry. To re-crisp any soft granola, spread it on a baking sheet and warm in a low oven for 5-10 minutes. You can also freeze the granola for up to three months; just thaw at room temperature before serving.

How to Serve

A white bowl filled with creamy milk as the base layer, topped with a mix of golden oats, light brown pecan pieces, toasted coconut flakes in pale beige, and shiny golden raisins scattered throughout. On top of the granola, there is a layer of fresh, plump blueberries in deep blue, some resting on the spoon with a silver handle that is placed inside the bowl, leaning on the right side. The bowl sits on a white marbled surface with hints of blue floral fabric underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this granola gluten free?

Yes, simply use certified gluten-free rolled oats to ensure the granola is safe for those with gluten sensitivities or celiac disease.

Is it okay to use regular oil instead of coconut oil?

You can substitute coconut oil with other oils like olive or avocado oil, but coconut oil adds a subtle, pleasant flavor and helps the granola crisp up nicely.