Coconut Granola Recipe -
Coconut Granola Recipe
  • READY IN 36 mins

Coconut Granola

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
  • PREP

    20 mins
  • COOK

    16 mins

    36 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the oats, oat bran, coconut and almonds. Divide between two large baking sheets, and spread into an even layer.
  2. Bake for 7 or 8 minutes in the preheated oven, until lightly toasted. Allow to cool for a few minutes, then return to the large bowl.
  3. While the oats are toasting, combine the coconut milk, coconut oil, vegetable oil, malt syrup and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly.
  4. Bake for 8 minutes in the preheated oven, or until fragrant and toasted. Cool in the pans, then mix in the dried cranberries. Store in an airtight container at room temperature.
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  • Extras to add to your coconut granola
  • Dried pineapple, cut into chunks, Dried papaya, cut into chunks, Raisins, Macadamia nuts, Date chunks - the options are endless! For every extra cup of ingredients add 2 tablespoons of oil and 2 Tablespoons of honey.

Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2010

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.

Most Helpful Critical Review
Apr 26, 2012

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.

May 27, 2007

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.

Apr 28, 2008

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.

Aug 16, 2010

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!

Jul 29, 2008

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.

Jan 12, 2007

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!

Sep 13, 2011

Wonderful! I used all coconut oil and all honey and used wheat germ instead of oat bran. This recipe is a wonderful way to incorporate coconut oil into your diet for medical reasons (thyroid, etc.)


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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