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Mixed coconut, maple granola in a bowl with a spatula
Carrie Beyer

Coconut Maple Granola

This homemade Coconut Maple Granola recipe is super easy and a great option for a heart healthy breakfast for the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 cups old fashioned rolled oats 
  • 1 cup sliced almonds
  • 1 cup 1 cup unsweetened shaved coconut
  • 1/2 cup pumpkin seeds 
  • 1/2 cup natural maple syrup 
  • 1/2 cup melted coconut oil 
  • 2 tsp vanilla extract 
  • 1/2 tsp kosher salt

Equipment

  • Sheet pan, mixing bowl, spatula

Method
 

  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. Combine rolled oats, almonds, pepitas and kosher salt in a large mixing bowl. 
  3. Measure out at cup of shaved coconut and set aside.
  4. Place coconut oil in a small sauce pot over low heat until just melted, turn off heat. 
  5. Add maple syrup and vanilla to coconut oil and gently swirl or stir with a spatula.
  6. Pour coconut oil mixture over the oats and stir until thoroughly combined. 
  7. Spread granola out on the parchment lined baking sheet in an even layer and bake for 12 minutes. 
  8. At 12 minutes sprinkle the shaved coconut over the granola and gently stir to mix the coconut in.
  9. Bake granola an additional 10-15 minutes, until golden brown.
  10. Make sure to check the granola after it's been back in the oven for about 8 minutes, every oven is different and the shaved coconut burns easily!