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Coconut Granola


  • cup rolled oats
  • ½ cup shredded coconut
  • ¼ cup craisins
  • cup pecans
  • 1 tbsp coconut sugar
  • ¼ tsp salt
  • 3 tbsp coconut oil
  • cup maple syrup
  • 1 tsp vanilla extract


  • Preheat oven to 350°F.
  • In a medium-size mixing bowl, combine oats, shredded coconut, craisins, pecans, coconut sugar, and salt.
  • In a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined. Add vanilla, whisk once more.
  • Immediately pour over the dry ingredients and fold to combine until all oats and nuts are thoroughly coated with the mixture.
  • Arrange on a parchment-lined large baking sheet and spread into an even layer.
  • Bake for 20 minutes.
  • Let the granola cool completely before enjoying or storing it.
  • Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.