Thinking about trying homemade granola? It's easier than you think! You just mix a bunch of ingredients in a bowl and bake it in the oven. Plus it will have your home smelling delicious. I just love the warmth of vanilla, so I went with this simple combination of vanilla and coconut. Vanilla coconut granola is so versatile, that you will find yourself putting it on top of everything.
You really won't believe how easy it is to toss this granola together. Sure the store-bought stuff is convenient, but it often contains additives and almost always added sugars. This vanilla coconut granola is made with all good stuff, easy-to-find ingredients, and requires minimal work. If you can stir, you can make this!
Ingredients For Vanilla Coconut Granola
- Old-fashioned oats: Be sure to get the real deal, not quick cooking or instant oats.
- Almonds: They add the best crunch. Feel free to substitute another nut.
- Chia seeds: These add additional texture and some fiber.
- Unsweetened coconut flakes: Be sure they are unsweetened. Since you will be adding sweetener (maple syrup), you don't want coconut that's already sweetened
- Cinnamon: Ground cinnamon for warmth
- Maple syrup: For some sweetness
- Salt: Gotta have a little salt to balance out the sweetness
- Olive oil: This gives the granola it's golden brown color. Don't use your fancy imported Italian olive oil here, save that for when it really matters. You can sub with a neutral-tasting oil if you would like
- Vanilla: Pure vanilla extract
How to Use Your Vanilla Coconut Granola
- Try it on top of yogurt. It pairs really well with this vanilla one!
- Top your favorite ice cream with it.
- Having oatmeal? It makes the best crunchy topping.
- Make it a portable for a delicious snack.
- And my favorite...give some to a friend! I love to toss the granola in a cute bag, and make edible hostess or holiday gifts for loved ones.
- Resist the urge to overbake because you don't see that the granola hardened after the cooking time. The granola will still be soft at first and will harden as it dries.
- Ensure that the granola cools completely in the pan before storing it in an airtight container. If it is still warm, it will get mushy in storage.
- When breaking up the granola, keep some clusters together- those are the best for easy snacking
Vanilla Coconut Granola
- large sheet pan
- 3 cups old fashioned rolled oats
- 1 cup almonds
- 1 tablespoon chia seeds
- 1 cup unsweetened coconut flakes
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup maple syrup
- 1 cup olive oil
- 1 tablespoon vanilla extract
- Preheat the oven to 300°F. Line a large baking sheet (18 x 26) with parchment paper.
- In a medium bowl, combine the oats, nuts, seeds, coconut, salt and cinnamon. Stir to blend.
- Add the maple syrup, oil and vanilla. With a spatula or wooden spoon, stir all the ingredients until well coated.
- Spread out the mixture evenly on the pan. Bake at 300°F for 35-40 minutes, or until browned (the granola will still be soft when done- it will harden as it dries).
- Let cool completely in the pan. When cooled, break into small clusters.
- Store in an air tight container at room temperature for about 2 weeks.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.