Recipe by Molly T.
"A quick, easy, and very delicious recipe that can be eaten for cold cereal, topping on yogurt or even for a snack. Because it does a better job that honey, I use part maltose syrup (purchased at Asian markets) to help bind the ingredients together instead of using all honey. Virgin coconut oil has many healthy properties and enhances the taste of the granola, but if that cannot be found you can substitute it with any other oil. Enjoy!"
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unsweetened flaked coconut
virgin coconut oil
barley malt syrup or maltose syrup
I had to keep the granola in the oven longer to toast it properly, but beyond that followed the recipe. This is great granola, not too sweet, but wonderful flavor. I'll be making more of this - maybe using more coconut oil and less olive/vegetable oil.
This granola is pretty good, though the recipe needs some tweaking. It is very sticky and sweet, not my preference, so I would cut back on the sweetener. The coconut flavor is good. The method for baking seems to be the biggest trouble for the recipe. My usual granola is baked at 250 F for 30 minutes, stirred, then baked another 15-30 minutes according to personal taste. It never burns in this slow oven and cooks evenly through. This recipe was very dark on bottom and not cooked enough on top. My oven may be a factor, but I just thought I would put out the suggestion to cook longer and slower.
This is certainly a quick and easy granola recipe. I do not tend to have barley syrup in my cupboard, so I used all honey, with good results. I also substituted coconut extract for the vanilla as I was looking for as strong a coconut flavor as possible. That was a good call, as I still found it subtle, but that is personal preference. It is definitely there, not lacking. I added dried blueberries when finished, which was a nice flavor match. Thanks for the recipe.
I totally love this granola! It has a good texture and a great taste. I substitute 1/4 cup almond butter for the coconut oil since I can't find coconut oil. I call it Coconut Almond Granola.
This recipe worked very well for me. I did replace the 1/2 cup barley malt syrup with mix of more honey and pure maple syrup. I also went with all coconut oil. Dried cherries instead of cranberries and added some cinnamon and nutmeg for a little additonal flavor. I did cook it longer, more than twice as long as needed and did stir it halfway so that it all browned well. My daughter loves it!
This is my first granola recipe I have ever made, and it was a good one. Nice crunchy clumps of granola, great flavour. I used sunflower seeds due to a nut allergy and used agave and brown rice syrup instead of sugar.
I had to tweak this a bit, mostly by doubling the batch of wet ingredients. I substituted the maltose syrup with honey as it was not an easy ingredient to find!
This is fantastic! By far the best granola recipe I've tried!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 111
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