Crunchy Coconutty Granola

There are few things that smell better than granola baking in the oven. Luckily for everyone on the planet, it tastes just as good as it smells, if not better!

Once you know how to make your own granola, you’ll never buy it from the shops again. Homemade granola is so beautifully crunchy, insanely delicious and considering how good it tastes, surprisingly easy to make!

The best thing about granola is that if you don’t have a certain ingredient, you can substitute it with something else. As long as you have the basics: oats, nuts, seeds, oil, sweetener, spices and salt, you can mix and match as much as you like!

I’ve made a lot of batches of granola in my day, but this one is definitely my favourite. What makes it stand out is the coconut flakes and the way it forms clusters, so you can snack on it as well as having it for breaky with yoghurt or milk!

Crunchy Coconutty Granola

Makes 1 big jar


1 ½ cups nuts (I use a mixture of almonds and walnuts, but hazelnuts and pecans work brilliantly as well)3 cups rolled oats1 cup pepitas1 cup sunflower seeds1 cup coconut flakes1 teaspoon cinnamon½ teaspoon salt½ cup melted coconut oil/cold pressed extra virgin olive oil½ cup maple syrup/honey/rice malt syrup

Preheat oven to 160 degrees celcius.

In a large bowl, mix together the oats, nuts, seeds, coconut flakes, cinnamon and salt.

Pour in the coconut oil and maple syrup and give it a good stir.

Spread the mixture on a large baking tray, making sure it’s spread out evenly.

Bake in the oven for 30-40 minutes, depending on your oven. Keep an eye on it, making sure it doesn’t burn.

Keep in mind that the granola will keep getting crunchier after you take it out of the oven, so even though it might not look done, it’s best to take it out when it’s starting to get golden brown.

Take the granola out of the oven and leave to set for about half an hour.

Using your hands, break the granola into chunks.

Store in an airtight container or jar for up to 1 month. Enjoy!

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