Thinking about trying homemade granola? It's easier than you think! 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
Just a few pantry staples, and you are well on your way to amazing 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, and it helps the granola to stick.
- Salt- A little salt to balance out the sweetness.
- Oil- Use a neutral tasting oil such as vegetable, canola, or grapeseed. For more coconut flavor, you can use melted coconut oil. I have also made this with olive oil. The oil is what gives the granola it's golden brown color.
- Vanilla- Pure vanilla extract.
- Coconut extract- If you can get your hands on coconut extract, it helps to enhance the flavor of the coconut. You can also use coconut extract in my key lime coconut pie, if you need further inspiration.
Step by step instructions
Check out these steps for making delicious coconut granola with vanilla. Be sure to line your pan with parchment paper or a silicone baking mat or you will have a sticky mess!
Preheat the oven to 300°F. Combine all the ingredients in a bowl.
Stir the oats and ensure that they are well coated.
Pour out the oat mixture into a prepared baking pan. Spread it out flat and even in the pan. Bake the granola for about 20 minutes.
After 20 minutes, give it a gentle toss with spatula to ensure even browning. Continue baking, and remove from the oven when golden brown.
After removing the granola from the oven, allow it to sit at room temperature, uncovered and undisturbed, until hardened and dried. Serve immediately or store for later use.
💡Top tips
- 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.
Substitutions
Once you master the base recipe of granola, you can change up the ingredients any which way you want. Just keep the oil and the sweetener in roughly the same amounts.
- Nuts- Swap out the almonds for any nut you like. Walnuts, pistachios or pecans are great choices. You can also mix and match nuts with seeds such as pumpkin or sunflower seeds.
- Sweetener- You can use honey, agave or date syrup in place of the maple syrup.
- Oil- For a richer taste, you can use extra-virgin olive oil. Try melting coconut oil for additional coconut flavor.
- Flavorings- Play around with other flavors such as almond extract.
- Fruit- Add dried fruit, such as raisins, cranberries, or freeze-dried fruit. Do this AFTER you bake the granola, or the fruit will get hard and dry out.
Vanilla coconut granola uses
There are endless possibilities when it comes to granola. Here are a few suggestions to try.
- 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.
Storage
Store vanilla granola with coconut in an air-tight canister at room temperature for up to 2 weeks. Mason jars are perfect for this.
When storing homemade granola, be sure it is fully cooled. If not, it can produce condensation/moisture, leading to spoilage.
Be sure to bake the granola as directed, and look for a golden brown color. At first the granola will still appear soft, even though is has browned. That's ok! It will harden as it sits. Leave it undisturbed at room temperature until fully cooled and dried.
You'll want to avoid using any oats labelled as quick or instant as these are already pre-cooked, and will effect the consistency of your final product. This recipe has not been tested with steel-cut variety oats. Stick to oats labelled as old-fashioned oats for the best success.
Perfect granola pairings
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Vanilla Coconut Granola
Equipment
- large sheet pan
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup almonds
- 1 tablespoon chia seeds
- 1 cup unsweetened coconut flakes
- 1 teaspoon cinnamon
- ¾ teaspoon Kosher or fine sea salt
- ⅔ cup maple syrup (or honey)
- ½ cup neutral oil (vegetable, canola, grapeseed)
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
Instructions
- 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.3 cups old-fashioned rolled oats, 1 cup almonds, 1 tablespoon chia seeds, 1 cup unsweetened coconut flakes, 1 teaspoon cinnamon, ¾ teaspoon Kosher or fine sea salt
- Add the maple syrup, oil, and the extracts. With a spatula or wooden spoon, stir all the ingredients until well-coated.⅔ cup maple syrup (or honey), ½ cup neutral oil (vegetable, canola, grapeseed), 1 tablespoon vanilla extract, 1 teaspoon coconut extract
- Spread out the mixture evenly on the pan. Bake at 300°F for 35-40 minutes, stirring halfway through, 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.
Notes
- 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.
Nutrition*
*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.
Steph lennox says
this was absolutely delicious! it pairs perfectly with yogurt and fruit or a snack by itself. sweet, crunchy, just delicious!!!