Coconut Granola Recipe

Name: Coconut Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Old Fashion Oats; 3/4 cups Raw Cashews, Roughly Chopped; 3/4 cups Almond, Roughly Chopped; 1 cup Unsweetened Shredded Coconut; 1 teaspoon Salt; 1 teaspoon Cinnamon; 1 stick Unsalted Butter; 1/4 cups Agave Nectar (or Honey); ⅔ cups Brown Sugar; 2 teaspoons Vanilla Extract; 1/2 cups Dark Chocolate Chips; 1/2 cups Dried Cranberries

Servings: persons

3 cups Old Fashion Oats
3/4 cups Raw Cashews, Roughly Chopped
3/4 cups Almond, Roughly Chopped
1 cup Unsweetened Shredded Coconut
1 teaspoon Salt
1 teaspoon Cinnamon
1 stick Unsalted Butter
1/4 cups Agave Nectar (or Honey)
⅔ cups Brown Sugar
2 teaspoons Vanilla Extract
1/2 cups Dark Chocolate Chips
1/2 cups Dried Cranberries

1
Preheat oven to 325 degrees F.
2
In a large bowl, combine the oats, cashews, almonds, coconut, salt and cinnamon and set aside.
3
In a medium saucepan, melt the butter, agave and brown sugar until the sugar has completely dissolved.
4
Remove the mixture from the heat and stir in the vanilla extract.
5
Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
6
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
7
Bake the granola for 15 minutes.
8
Remove from the oven and break up the pieces to ensure even baking.
9
Place the baking sheet back into the oven for another 15 minutes.
10
Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
11
Remove the baking sheet from the oven and let it cool completely.
12
Once cooled, add the chocolate chips and the dried cranberries.
13
Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.

991

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups Old Fashion Oats, 3/4 cups Raw Cashews, Roughly Chopped, 3/4 cups Almond, Roughly Chopped, 1 cup Unsweetened Shredded Coconut, and more.

Yes, Coconut Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions