Toasted Coconut Granola is a naturally sweet granola made with oats, almonds, cashews, coconut and honey. This granola is the perfect quick breakfast or on the go snack!
I am a breakfast person. As in, I have to sit down in the morning and have a meal. Grabbing a granola bar and a coffee on the run will makes for a miserable morning and for one hangry person by about 10:00 AM. Since having Pierce, it is almost easier for me to make time for breakfast in the morning. Someone has to feed him an most of the time that someone is me! That means I need quick breakfast options for both him and myself.
This Toasted Coconut Granola is a perfect breakfast for both of us. It is naturally sweetened from the toasted coconut and honey. It uses whole grain oats and almonds to fill you up. I added some cashews and sesame seeds for a little extra crunch.
Feel free to substitute whatever nuts you have on hand in this recipe. If you don’t like coconut, use dried cranberries or blueberries to add a little extra sweetness. I used coconut extract. This could be replaced with extra vanilla extract or almond extract. This recipe is extremely versatile and forgiving. It makes a large batch; perfect to have on hand for snacks or to share with friends!
Let’s Cook! Toasted Coconut Granola
Start by preheating your oven to 300 degrees. Line a large, rimmed sheet pan with parchment paper. I would recommend using the largest pan you have as you want the granola to be spread in one even layer.
Combine your dry ingredients in a large bowl. This includes oats, almonds, cashews, sesame seeds, salt and ginger. Stir these together and put the bowl aside.
In a medium sauce pan, melt coconut oil. Add honey and stir to combine. Remove pan from heat and add in vanilla and coconut extract. Stir to incorporate.
Pour liquid mixture over top of dry ingredients and stir to combine. Pour this mixture onto rimmed baking sheet in one even layer.
Bake for 20 minutes stirring half way through. I recommend removing the pan from the oven when stirring. You want to move all of the pieces around to prevent sticking and burning.
Top with toasted coconut. You can buy toasted coconut or toast yourself. To toast the coconut yourself, use either unsweetened or sweetened coconut. Heat oven to 350 degrees. Bake for 7-10 minutes stirring the coconut every 2 minutes. If using sweetened coconut, this will cook faster than unsweetened coconut. Keep a close eye on the oven as this will burn quickly!
Let granola cool completely before storing in an air tight container. Use the granola to top over yogurt, in smoothie bowls or with milk as cereal! Or just grab a handful as a snack as I have been doing all week!
Looking for another healthy breakfast idea? Try these green, fluffy Spinach Pancakes!
If you make this recipe, please leave a comment or share on @delmarvaliciousdishes!
- 3 cup Old Fashioned Oats
- 1 cup Raw Almonds- Divided (1/2 cup whole, 1/2 cup chopped)
- 1/2 cup Cashews- Chopped
- 1/4 cup Sesame Seeds
- 1/2 tsp Salt
- 1/2 tsp Ground Ginger
- 1/4 cup Coconut Oil
- 1/2 cup Honey
- 1 tsp Vanilla
- 1 tsp Coconut Extract
- 1/2 cup Toasted Coconut
- Preheat oven to 300. Spread parchment paper over a large rimmed sheet pan.
- Combine oats, 1/2 cup whole almonds, 1/2 cup chopped almonds, 1/2 cup chopped cashews, sesame seeds, ginger and salt in a large bowl.
- Heat a small pot over medium. Add coconut oil and melt.
- Mix honey with melted coconut oil. Stir to combine.
- Remove from heat and add vanilla and coconut extract.
- Pour melted mixture over top of oats and nuts. Stir to combine.
- Pour mixture onto sheet pan spreading out into one even layer.
- Bake for 20 minutes stirring half way through. Let granola cool on pan.
- Toss toasted coconut with granola.
- Store in an airtight container.