Coconut Granola

Why I Love This Crunchy Coconut Granola

Gluten Free Granola makes the best breakfast, and it’s even better when it’s filled with crispy bits and crunchy chunks like in this easy homemade coconut granola. We are talking about a serious crunch factor here, with clusters of caramelized oats and crisp rice cereal flavored with a hint of vanilla and a pinch of salt. Add coconut flakes, flax, and chia seeds and you’ll want to eat this granola all day long! Happily snack on coconut granola by itself or add it to yogurt, use it to garnish Chia Seed Pudding, or pour it in a bowl and add milk! See my linked post on gf granola for more tips on how to make the perfect gluten-free granola, and enjoy! Here’s why I love it:

• Not your basic granola. I love a simple granola as much as the next person, but I love to fancy it up with flavors. Coconut is always a winner.
• Wholesome. Whole grains, fiber, and unsaturated fats make this granola good for you AND taste good.
• Go wild with add-ins. Chocolate, extra nuts, and more—riff off of this base recipe and add in whatever you like!
• So filling. When I eat a bowl of coconut granola for breakfast, especially paired with yogurt, I am not hungry for hours!

What You’ll Need

Check my ingredients notes for what you’ll need to make coconut granola before you begin. I’ve included the full ingredient amounts in the recipe card at the end of this post.

• Rolled Oats: Choose certified gluten-free oats if needed. These are old-fashioned (rolled) oats rather than quick-cook, instant oats.
• Crispy Rice Cereal: Do NOT use Rice Krispies, which are not gluten free. See my post on Are Rice Krispies Gluten Free? for brands of gluten-free rice cereal.
• Flax Seeds: I prefer ground flax seeds so that they more easily blend into the granola.
• Chia Seeds: These add a bit more superfood power, but you can leave them out if you don’t have them.
• Coconut Sugar: Light or dark brown sugar may be used in place of coconut sugar.
• Salt: Use fine sea salt or table salt.
• Coconut Oil: Extra-virgin olive oil may be used as a substitute if needed.
• Molasses: Use unsulphered molasses, not blackstrap molasses. Or try maple syrup.
• Egg White: One large egg white helps the granola to cluster.
• Vanilla Bean Paste: Good quality pure vanilla extract may also be used.
• Unsweetened Coconut Flakes: I like unsweetened coconut flakes so that they don’t make the granola too sweet.

Tips and Variation Ideas

• Bake on low heat. Granola is best baked on a lower heat, so don’t be tempted to raise the temperature from the 300°F noted in the recipe.
• Cool fully. For the crispest granola, let it cool fully on the baking sheet before you transfer it to an airtight container or jar.
• For the best clusters: Refer to my Maple Brown Sugar Granola Clusters recipe for tips on how to make the best granola clusters. The egg white plus molasses, flax, and chia seeds work to bind the granola into those lovely clumps.
• Press it down. Make sure to really pack and press down the granola onto the baking sheet. This will also help it stick together well.

Ways to Use Granola

Eat coconut granola straight from the jar, mix it with yogurt or milk, or try these ideas:

• Make a parfait. Layer sweet coconut granola in a yogurt parfait with fresh fruit like raspberries and blueberries.
• On top of a smoothie bowl. A sprinkling of granola clusters adds texture and interest to a tropical fruit smoothie bowl.
• Add it to oatmeal. Dress up a bowl of simple oatmeal with granola clusters, garnish servings of mixed berry oatmeal bake, or add crunch to Mexican chocolate oatmeal.
• Cheesecake. For a dessert take, scatter a little coconut granola on top of a gluten free cheesecake.

More Granola Recipes

• Chocolate Granola
• Homemade Apple Cinnamon Granola
• Almond Butter Granola
• Crockpot Christmas Granola