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
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.
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;
- 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.
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.
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.
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.
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.
Super Seedy Coconut Oil Granola
- 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
- 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
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.