• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • About Me
  • Contact

Whole Food Bellies logo

menu icon
go to homepage
  • All Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Author: Donna | Published: Aug 15, 2017 | Modified: Jun 19, 2018

    Easy Coconut Oil Granola

    208 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Print Recipe
    coconut oil granola on a baking tray with a small mason jar full to the brim of granola

    Make your morning something special with this oh-so-delicious Super Seedy Coconut Oil Granola. It is jam-packed full of nuts and seeds and is naturally sweetened with maple syrup and some coconut sugar. Store in an airtight container, or if you make too much (there is no such thing as too much granola), then store in the freezer and just pull it out when you need it. 

    Super Seedy Coconut Oil Granola
    storing in a glass jar helps to keep granola fresh and crispy.

    Super Seedy Coconut Oil Granola

    I just love making my own granola, and being in control of the ingredients going into my body first thing in the morning.

    Check out these other easy homemade granola recipes:

    • Super Crunchy Cardamom and Cashew Granola
    • Super Easy Homemade Granola with Macadamia and Coconut Oil
    • Coconut and Chocolate Peanut Butter Granola
    • Pumpkin Spice Granola

    The kiddos love helping make it as well, and it always makes for a fun (and sometimes messy) afternoon activity.

    Getting them involved ensures they will request little granola parfaits for breakfast for the rest of the week, which in turn means no backing and forthing with questions about who wants what and who is going to eat what.

    Super Seedy Coconut Oil Granola
    Coconut nut oil granola will keep for about 2 weeks on the bench or in the fridge.

    Basic Ingredients

    Coconut Oil Granola is so easy to bring together.

    It is jam-packed with nuts, seeds, and coconut oil.

    Plus it is naturally sweetened to boot.

    This granola pairs beautifully with some whole milk (dairy or non-dairy - you do you), with some yogurt in a parfait, or as a crumb topping on some baked or poached fruit.

    It also tastes delicious eaten in handfuls straight from the baking dish.

    You will need:

    • raw almonds: you can use whole or chopped almonds, we are going to give them a quick blitz in the food processor anyway;
    • raw walnuts: as above, raw or chopped will work just fine;
    • pumpkin seeds;
    • sunflower seeds;
    • hemp seeds;
    • chia seeds: you can use white or black chia seeds, it won't matter unless you are all about aesthetics, in which case use the white variety;
    • old fashioned oats: these are otherwise known as rolled oats, and they are the whole oats, not quick oats;
    • salt;
    • coconut sugar: you can always sub in some brown sugar if you prefer, or leave out the sugar altogether if you don't mind your homemade granola not being overly sweet;
    • honey or maple syrup: you can also use agave if you prefer. If you do want this to be vegan though, do not use honey. If you are using maple syrup be sure to look for real maple syrup, and not maple-flavored syrup;
    • coconut oil: we are using this instead of olive oil. With unrefined coconut oil, if the temperature is on the colder dies you coconut oil may solidify, if this is the case, simply melt gently in the microwave before using;
    • vanilla extract: use the extract and not the essense.
    oat mixture in a glass bowl
    Add all of the wet ingredients to the dry ingredients in a large bowl and mix well to combine.

    Tips Tricks and Substitutions

    To make this granola we are going to blitz the nuts, mix all of the dry ingredients in a large bowl, add the melted coconut oil to the other wet ingredients.

    Then we are going to spread across a parchment paper or baking sheet lined baking tray, and make in the oven until golden brown and crunchy.

    Be sure to spread the granola into a single layer for even cooking. Use the back of a spatula to spread evenly.

    As the granola cools to room temperature it will become more crunchy, so don't be alarmed if it still seems a little soggy when the cooking time is done.

    You may want to use this coconut oil granola as your base recipe and try adding some of these ingredients to change things up:

    • chopped macadamia nuts or other nuts of choice;
    • chocolate chips;
    • dried fruit;
    • some peanut butter or almond butter to the wet mixture before adding to the dry;
    • some unsweetened coconut flakes;
    • a dash of almond extract to the other wet ingredients before mixing;
    • flax seeds or other seeds of choice.

    If you like you could always add some more honey or maple syrup so you end up with more crunchy clusters.

    uncooked granola on a baking tray lined with parchment paper

    Meal Prepping and Freezing Tips

    Homemade granola should last around 2 weeks if stored correctly in an airtight container like a mason jar.

    It can be stored on the kitchen bench, or in the fridge.

    If you like meal-prepping you might want to make a double batch of coconut oil granola and freeze one.

    Simply double the recipe and spread it over two parchment-lined baking trays.

    Once cooked and completely cooled, store one batch in a large airtight glass container, and add the other batch to a Ziploc bag and freeze until needed.

    Super Seedy Coconut Oil Granola

    Serving Suggestions

    Serve coconut oil granola as you would any other granola:

    • in a bowl for a great healthy breakfast with a splash of milk (almond milk coconut milk or any other milk of choice) and some fresh fruit;
    • on top of a dollop of Greek yogurt or plain yogurt;
    • in a yogurt parfait like this Plum, Granola, and Yogurt Parfait Cups;
    • as a trail mix with some chocolate chips or dried fruit thrown in.
    Fruit yogurt parfait being constructed: ingredients have been layered in two small glass jars and some honey is being drizzled on top
    Why not use your coconut oil granola in a parfait cup like this!

    I love hearing from you, so if you try out my super seedy homemade granola recipe then be sure to pop back and leave a comment to let me know what you think.

    Happy Eating.

    xx

    Super Seedy Coconut Oil Granola 550px

    Super Seedy Coconut Oil Granola

    Make your morning something special with this oh-so-delicious Super Seedy Coconut Oil Granola. It is jam-packed full of nuts and seeds and is naturally sweetened with maple syrup and some coconut sugar. Store in an airtight container, or if you make too much (there is no such thing as too much granola) then store in the freezer and just pull it out when you need it. 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 12 mins
    Total Time 17 mins
    Course Breakfast
    Cuisine Breakfast
    Servings 8 servings
    Calories 518 kcal

    Ingredients
      

    • 1 cup almonds
    • 1 cup walnuts
    • ¼ cup pumpkin seeds
    • ¼ cup sunflower seeds
    • ¼ cup hemp seeds
    • ¼ cup chia seeds
    • 5 cups old fashioned oats
    • 1 teaspoon salt
    • ⅓ cup coconut sugar
    • ⅔ cup honey or maple syrup
    • 6 tablespoon coconut oil, melted
    • ½ teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350F
    • Pop the almonds into a blender and pulse until they are finely chopped. Pour them into a large bow.l Coarsely chop the walnuts, and pop into the bowl with the almonds
    • Add in the pumpkin seeds, sunflower seeds, hemp seeds, chia seeds, oats, salt, and coconut sugar and stir to combine
    • In a small bowl, whisk the honey or maple syrup, coconut oil and vanilla together (if the honey isn't runny enough, you may have to warm in a small saucepan, or pop into the microwave for 40 seconds)
    • Pour the coconut oil mixture over the oats, and mix well until everything is coated
    • Pour the oat mixture onto 2 parchment lined baking sheets and spread out evenly
    • Pop into the oven and bake for 6 minutes, stir and return to the oven for another 6 minutes
    • Remove from the oven, and allow to cool completely before breaking into clusters and serving
    • Store in an airtight container or freeze

    Nutrition

    Calories: 518kcalCarbohydrates: 48.4gProtein: 14.7gFat: 32.2gSaturated Fat: 9gSodium: 235mgFiber: 7.1gSugar: 26.6g
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    « Rainbow Brown Rice and Sesame Veggie Bowl
    Vegan Broccoli Cheese Soup »
    208 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Check out my Amazon store here.

    Reader Interactions

    Comments

    1. Amanda says

      September 04, 2017 at 3:00 pm

      I love homemade granola. As you mentioned, it's so good to know what's going into it when you make it yourself. Plus, it's so much more economical! I love that you've used coconut oil in it. Will definitely give this a try when our granola supply runs out later this week...granola and yogurt is a go-to breakfast in our house!

      Reply
      • Donna1 says

        September 05, 2017 at 2:10 pm

        Thanks Amanda! My kids are the biggest granola fans, so its requested pretty much every second day - it is definitely our go to!!

        Reply
    2. Sarah @ Champagne Tastes says

      August 28, 2017 at 3:09 pm

      I've never made my own granola! (I have made muesli, does that count?) But I'm totally on your side, I'd much rather eat things that I've had total control over. This looks delicious!

      Reply
      • Donna1 says

        September 05, 2017 at 2:11 pm

        Yeah muesli counts 🙂 Thats a favorite around here for breakfast too!

        Reply
    3. Michele Hall says

      August 28, 2017 at 2:36 pm

      I love that you can get your kids to help you make your own... I had my niece help me one day last week... we ended up with coconut and chocolate only... she didn't want anything else in it... I tried to explain to her that wasn't really granola.... I need to try chia in our granola... I love it in my smoothies but have never put it in the granola... good idea!

      Reply
      • Donna1 says

        September 05, 2017 at 2:13 pm

        Haha yes my kids would totally choose only coconut and chocolate if given the chance. I put all the ingredients out so they know they have to use everything, although sneaking all the chocolate while cooking is inevitable for them, and they end up with none left for whatever we are making 🙂 I love the chia in granola as it gives an extra little crunch!

        Reply
    4. Lisa | Garlic & Zest says

      August 26, 2017 at 1:14 pm

      I love homemade granola and being able to choose which ingredients to add. Personally, I skip the chia because of that weird glutinous mouth feel, (better in jam to me) but everything else sounds perfect. I'm into that french yogurt these days with a swirl of homemade jam... This granola would be the perfect topper!

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    New Recipes

    • Healthier Banana Date Salted Caramel Smoothie
    • 15 Savory Chia Seed Recipes (no puddings!)
    • Cooked Teriyaki Salmon and Rice Poke Bowl (Air Fryer)
    • Salmon Avocado BLT Salad With Herbed Ranch Dressing

    Summer Salads

    • Zesty Heirloom Tomato and Nectarine Salad
    • Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette
    • Lightened Up Creamy Pasta Salad
    • Summer Stone Fruit and Spinach Strawberry Pecan Salad

    Snacks

    • Banana Blueberry Pancake Protein Smoothie Recipe
    • Ombre Banana Raspberry Smoothie Recipe
    • The Creamiest Banana Cinnamon Roll Smoothie Recipe
    • Hydrating Pineapple and Grapefruit Smoothie

    Sweet Snacks

    • Almond Butter Banana Oatmeal Bars
    • Candied Matcha Nuts
    • 5 Ingredient Coconut Matcha Energy Balls
    • No-Churn 4 Ingredient Strawberry Sherbet

    Savory Snacks

    • 5 Ingredient Cheddar and Riced Broccoli Fritters
    • Creamy Lemon Beet Hummus Recipe
    • How To Make Roasted Red Pepper Hummus
    • Roasted Za'atar Chickpeas in The Air Fryer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    Copyright © 2022 Whole Food Bellies