Coconut Granola

Coconut Granola

15 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    16 m
  • Ready In

    36 m
Molly T.
Recipe by  Molly T.

“A quick, easy, and very delicious recipe that can be eaten for cold cereal, topping on yogurt or even for a snack. Because it does a better job that honey, I use part maltose syrup (purchased at Asian markets) to help bind the ingredients together instead of using all honey. Virgin coconut oil has many healthy properties and enhances the taste of the granola, but if that cannot be found you can substitute it with any other oil. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 12 cups

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the oats, oat bran, coconut and almonds. Divide between two large baking sheets, and spread into an even layer.
  2. Bake for 7 or 8 minutes in the preheated oven, until lightly toasted. Allow to cool for a few minutes, then return to the large bowl.
  3. While the oats are toasting, combine the coconut milk, coconut oil, vegetable oil, malt syrup and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly.
  4. Bake for 8 minutes in the preheated oven, or until fragrant and toasted. Cool in the pans, then mix in the dried cranberries. Store in an airtight container at room temperature.

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Reviews (15)

Rate This Recipe
CC♥'s2bake
39

CC♥'s2bake

This is certainly a quick and easy granola recipe. I do not tend to have barley syrup in my cupboard, so I used all honey, with good results. I also substituted coconut extract for the vanilla as I was looking for as strong a coconut flavor as possible. That was a good call, as I still found it subtle, but that is personal preference. It is definitely there, not lacking. I added dried blueberries when finished, which was a nice flavor match. Thanks for the recipe.

jef
38

jef

I had to keep the granola in the oven longer to toast it properly, but beyond that followed the recipe. This is great granola, not too sweet, but wonderful flavor. I'll be making more of this - maybe using more coconut oil and less olive/vegetable oil.

Becky
33

Becky

I totally love this granola! It has a good texture and a great taste. I substitute 1/4 cup almond butter for the coconut oil since I can't find coconut oil. I call it Coconut Almond Granola.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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