Coconut and Honey Granola
Today I’m going to show you how to make the most AMAZING recipe for Coconut and Honey Granola!
With this delicious and versatile recipe, you’ll never need to buy store-bought Granola again. It makes a great snack, a great topping for yogurt, and of course, a great breakfast. My dad has made this granola for years, everybody loves it, and it never lasts long. Now, I love to make it too!
It is simply the best because it has a little bit of everything. It has the crispiness of the oat clusters, the crunchiness of nuts and seeds, the sweetness of honey, a hint of cinnamon, and lots of coconut! I love the balance of salty and sweet.
How to Make Honey Coconut Granola
I heated the coconut oil, honey, and vanilla extract over low heat until it became nice and fluid and then I poured it over a bowl of our combined dry ingredients. Our dry ingredients include pumpkin seeds, oats, pecans, flaked coconut, cinnamon. A pinch of salt is optional depending on if you are using salted pumpkin seeds, etc.
We love this combination of flavors! However, if you feel like experimenting, you can improvise with your favorite nuts, seeds, and spices.
After stirring until everything is well coated, we are ready to bake!
I spread the coconut & honey-coated granola over a parchment lined cookie sheet and baked at 300 until golden. For us, it was ready right around the 30 minute mark.
Ahhhh….delicious!
Once cool, you’ll notice that the granola sticks together and so you can break it into large pieces or small..whatever your preference. I happen to like my granola a little on the chunky side!
If you give this recipe a try, make sure to let me know what you think in the comments below! I hope that you love it as much a we do. You can enjoy it just as it is, or topped with berries, as cereal, sprinkled over yogurt, and more!
Coconut and Honey Granola
This amazing Granola with Coconut recipe is so flavorful, filling, and makes the perfect breakfast or snack!
Ingredients
- 3 cups oats (We used old fashioned oats)
- 1 cup pumpkin seeds (We often use roasted, salted seeds)
- 1 cup pecans, chopped
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil
- 2/3 cup honey
- 1 cup sweetened coconut
- 2 teaspoons cinnamon
- salt (a pinch of salt if needed- see notes)
Instructions
- Combine dry ingredients in a large bowl
- Combine and heat coconut oil, honey, and vanilla over low heat just until more fluid.
- Pour over dry ingredients and combine until well coated.
- Spread granola over parchment lined cookie sheet and bake at 300 degrees until golden brown. Approximately 30-35 minutes. (Watch carefully as coconut can burn easily)
- Allow to cool. Granola can be broken into smaller pieces or left in the larger clusters. Enjoy!
- Makes about 8 cups.
Notes
Salt in the recipe: Add salt to your liking once you have put all of the ingredients together in the bowl (or even after baking). If you are using salted pumpkin seeds for instance, you may not feel it needs additional salt. If using unsalted ingredients, you may like to add 1/2 teaspoon or more.
