Vanilla Bean Coconut Granola Recipe

Name: Vanilla Bean Coconut Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups Regular Rolled Oats; 1 cup Slivered Almonds; 1 cup Sweetened Shredded Coconut; 3/4 cups Wheat Germ; 1/2 cups Chia Seeds Or Sesame Seeds; 2 teaspoons Cinnamon; 1/3 cups Packed Brown Sugar; 1/2 cups Extra Virgin Coconut Oil, Melted; 1/3 cups Golden Syrup, Or Honey; 1 Tablespoon Pure Vanilla Extract; 2 whole Vanilla Beans

Servings: persons

6 cups Regular Rolled Oats
1 cup Slivered Almonds
1 cup Sweetened Shredded Coconut
3/4 cups Wheat Germ
1/2 cups Chia Seeds Or Sesame Seeds
2 teaspoons Cinnamon
1/3 cups Packed Brown Sugar
1/2 cups Extra Virgin Coconut Oil, Melted
1/3 cups Golden Syrup, Or Honey
1 Tablespoon Pure Vanilla Extract
2 whole Vanilla Beans

1
Preheat oven to 350F.
2
In a large mixing bowl, stir together the oats, slivered almonds, shredded coconut, wheat germ, chia seeds or sesame seeds, cinnamon and brown sugar until ingredients are evenly distributed. Set aside.
3
In a small bowl, mix together well the melted coconut oil, golden syrup (or honey), and vanilla extract. Set aside.
4
With a sharp knife, cut each vanilla bean in half lengthwise. Using the dull edge of the knife, scrape out the vanilla bean caviar and add to the liquid ingredients. Stir well. Pour liquid ingredients evenly over dry ingredients. Stir together well until all of the dry ingredients are coated with the wet ingredients.
5
Divide equally between two 9- x 13-inch baking pans. Bake for 15-20 minutes, stirring every 5 minutes, until granola is light golden brown. Be careful not to overcook. Turn out onto paper towels to cool. Store in an airtight container for up to 2 weeks.
6
Substitutions: An additional 1/2 cup rolled oats may be used in place of the wheat germ. An extra 1/2 cup slivered almonds can be substituted for the chia or sesame seeds.
7
Note: If coconut oil is semi-solid or solid, put measured amount in microwave-safe bowl and microwave on high for 15-20 seconds until melted.

1428

kcal

Calories

Fat

153

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.
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 11 ingredients. The key ingredients include: 6 cups Regular Rolled Oats, 1 cup Slivered Almonds, 1 cup Sweetened Shredded Coconut, 3/4 cups Wheat Germ, and more.

Yes, Vanilla Bean 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!

Vanilla Bean Coconut Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions