Coconut Granola



This delicious and easy granola can be made in large batches and stored like regular breakfast cereal.

Why pay high prices for healthy granola when you can easily make your own?! It is SO much cheaper than that crappy, processed, pre-made stuff, and if you get your ingredients in bulk, it’s even MORE economical. Plus, it is husband and 2-year-old approved.

Coconut Granola

Preheat oven to 225 degrees F.


– 6 cups rolled oats (not quick oats)

– 1.5 cups sweetened, flaked coconut

– 1/2 cup brown sugar

– 1/2 tsp. salt

– 1/2 cup canola or coconut oil (melted if coconut)

– 1/2 cup real maple syrup or agave nectar

– 3/4 cup golden raisins or dried cranberries (or both!)

Mix together oats, coconut, brown sugar, and salt until evenly distributed.  In a separate container, mix oil and syrup.  Pour oil & syrup mixture over oat mixture and stir until evenly coated.

Spread mixture out on two large cookie sheets, distributing it in an even layer.  Bake in oven for 1 hour 15 minutes, stirring the granola every 15 minutes until it is golden brown and the coconut is toasty.


Remove from oven, toss with raisins or cranberries (or both!).  Allow to cool.  Store in an airtight container.


You could also add in any type of nut before toasting for a  delicious crunch. I choose not to cook with nuts because I have a pretty serious tree nut allergy. I wish I could, though. I also have added chia seeds in the past, which I loved, but my husband didn’t. He didn’t like that they floated in the milk.  Oh well.

Great with just plain milk, or if you heat it up with milk in the microwave for a minute or two, you get a DELICIOUS toasty oatmeal.  Also great mixed with yogurt.

*I adapted this recipe from an original recipe by Alton Brown, featured on his show, Good Eats.