Is there anything better than starting the day with a bowl of homemade granola? This coconut granola is about to become your new favourite breakfast. Sweetened with maple syrup, it’s packed full of crunchy coconut flakes, tasty oats and delicious pecan nuts. Suitable for vegans.
This recipe for homemade coconut granola is so good! It really is one of the best granola batches I have ever made – and I make a lot.
Mornings for me just aren’t the same without my homemade granola. I love it so much I even did a small business course to see if it was viable to set up a granola business (it was – but the arrival of Baby S hindered things somewhat!).
How is this homemade granola sweetened?
The first time I made homemade granola I sweetened it with brown sugar. I’ve since realised that this really isn’t necessary and a more natural sweetener like maple syrup does the job perfectly.
Nowadays I always make my granola free from refined sugar – it doesn’t need it at all.
If you always find shop-bought granola to be overly sweet then you will love this coconut granola recipe.
What kind of oil is in this coconut granola?
Although I often use sunflower oil to make granola in this recipe I’ve used coconut oil.
Coconut oil can often be substituted for other types of oil in general cooking, or in baking in place of butter. Together with the coconut flakes it makes for a delicious, chewy granola that we just can’t get enough of at the moment.
As coconut oil often solidifies in the jar – unless you are lucky enough to live in a hot country – you will need to melt it before mixing it with the other ingredients. See the recipe below for full details.
Is this coconut granola suitable for vegans?
Yes, there are no animal ingredients in this homemade granola recipe. My coconut, cherry and pecan granola is 100% vegan friendly.
More homemade granola recipes
What goes well with this coconut granola?
I often find myself eating granola straight from the jar as a snack. However, if you want to make a more substantial breakfast using your homemade granola then it goes well with the following:
- fresh berries
- dairy free yoghurt – try coconut yoghurt for a real blast of coconut
- on top of porridge
- as a crumble topping
- sliced banana
- with a dollop of cashew butter
- with overnight oats.
Have you tried anything else with your granola? Let me know in the comments.
Pin coconut and cherry granola for later
How to make coconut granola
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
This recipe for homemade coconut and cherry granola is so good. It really is one of the best granola batches I have ever made - and I make a lot.
- 300 g jumbo rolled oats
- 50 g coconut flakes
- 100 g pecan nuts chopped or broken up
- 100 g sunflower or pumpkin seeds
- 1 tsp ground cinnamon
- 100 ml coconut oil
- 1 tsp vanilla extract
- 100 ml maple syrup
- 100 g dried cherries
Pre-heat the oven to 120°C (fan)/140°C/gas mark 1 and cover two baking trays with greaseproof baking paper.
Place 300g jumbo oats, 50g coconut flakes, 100g chopped pecan nuts, 100g sunflower or pumpkin seeds and 1 tsp ground cinnamon into a large mixing bowl.
Gently heat 100ml coconut oil in a small saucepan over a low heat. Allow to cool a little then add 100ml maple syrup and 1 tsp vanilla extract.
Stir the melted coconut oil mixture through the dry ingredients until the oats are all well coated. Spread out over the two baking trays and bake for 40 minutes, stirring halfway.
Allow to cool then add the dried cherries. Store in an airtight container.