I may have implied otherwise, but the cookbook is definitely not done. I’m wrapping up some final food photo shoots this week, and working with a local photographer to take some fun shots of Cookie and me. I have about one million photos of Cookie, but very few of us together, so I’m looking forward to having those.
We also have several rounds of edits to go, and the design process is just beginning. Eek! It’s too much, but I’m giving it my all.
I’ve been feeling sentimental for simpler times, like the family reunions on July 4th that I mentioned earlier this week. Then I got to thinking about all those potato chips, and the value of a good breakfast, so I started daydreaming about a festive, but wholesome, Independence Day breakfast.
I landed here—a red, white, and blue bowl of yogurt, granola and berries. Can we take a moment to commend the Founding Fathers for choosing such a classic color combination? It doesn’t get better than star-spangled red, white and blue.
I added coconut to the granola for a white component, but of course, it turned golden in the oven. The trick with adding coconut to granola is to either bake it at a low temperature, or add the coconut late in the baking process, so the coconut doesn’t burn. I opted for the latter, and it worked great. I called it triple coconut granola because I used both large coconut flakes and shredded coconut, along with coconut oil, so it’s infused with real coconut flavor and texture throughout.
I used Bob’s Red Mill’s certified gluten-free oats for the recipe, so I can share it freely with all of my gluten-free friends. Oats are naturally gluten-free, but can be contaminated with gluten in the fields and processing facilities, so I’m glad that Bob’s Red Mill offers a safe option for those with sensitivities. You know how much I love oats (forty-two recipes and counting!).
Lastly, I served it with fresh blueberries and strawberries, and my new favorite breakfast component—defrosted frozen raspberries. It’s so simple, it almost seems silly, but I’ve been pouring frozen raspberries into a bowl and letting them defrost in the fridge overnight. By the morning, they’re nice and juicy, almost compote-like on their own.
They’re fantastic on toast with almond butter, waffles, pancakes, oatmeal and granola. It’s an inexpensive and delicious way to start the day with some powerful antioxidants, including cancer-fighting ellagic acid. Try it and let me know if you love it, too?
Triple Coconut Granola
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6 cups 1x
- Category: Breakfast
This easy homemade coconut granola recipe features coconut flakes, shredded coconut and coconut oil! It’s naturally sweetened with maple syrup. Recipe yields about 6 cups granola, enough for about 12 servings.
- 4 cups Bob’s Red Mill Gluten-Free Rolled Oats (also known as old-fashioned oats)
- 1 cup slivered almonds or nuts of choice
- 1 teaspoon ground cinnamon
- ¾ teaspoon fine-grain sea salt
- ½ teaspoon ground ginger
- ½ cup melted coconut oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup large, unsweetened coconut flakes*
- ½ cup unsweetened shredded coconut
- Optional: ⅔ cup dried fruit, chopped if large
- Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, almonds, cinnamon, salt and ground ginger. Using a silicone or rubber spatula, stir to combine.
- Add the coconut oil, maple syrup and vanilla (we’re going to add the coconut later, so keep it nearby). Stir until every oat is lightly and evenly coated. Using your spatula, scrape the contents of the bowl onto your prepared pan, making sure to get every last bit of liquid. Spread the granola into an even layer.
- Bake for 15 minutes, then remove the pan from the oven, add both the coconut flakes and shredded coconut, and stir it all together. Place the pan back into the oven until the coconut is lightly golden, about 5 to 10 minutes. Let the granola cool completely on the pan. It will further crisp up as it cools.
- Store the granola in an airtight container, like a freezer bag (if you’re adding dried fruit, add it now). This granola will stay fresh at room temperature for 1 to 2 weeks, or in the freezer for up to 3 months.
Recipe adapted from my very best granola and gingerbread granola.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or in the health food section of well-stocked grocery stores. I used Bob’s Red Mill brand. You can also replace the coconut flakes with more shredded coconut.
Make it gluten free: Just be sure to use certified gluten-free oats!
Make it nut free: Substitute pepitas (green pumpkin seeds) for the almonds.
▸ Nutrition Information
This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Love your recipes! Is there a substitute I can use for the maple syrup? I don’t really care for maple.
Honey will work! It just browns more quickly, so keep an eye on the granola in the last few minutes of baking.
Your recipe is very similar to one I already make (as is your Best Granola). I switched to coconut oil because I like adding significant coconut flavor (my original recipe called for some kind of neutral flavored oil). I have not yet put any spices in it other than the vanilla extract, but I think cinnamon would be a wonderful addition (I’ll probably skip the ginger, because we have issues with what ginger flavor does to our enjoyment of breakfast, even though I realized that the amount you are using is very small). I’m looking forward to trying this.
Thanks, Susan! I’m a big fan of coconut oil in granola, too. Hope you enjoy this one!
I need to comment to beg people not to skip the ginger without trying it! It absolutely takes this granola from ordinary good to delicious. We go through a batch a week!
Hi, Kate! Just wanted to let you know that our little family is loving your blog. My husband and I have been primarily cooking from it for the past month and it is all just delicious. We’ve tried other vegetarian blogs/cookbooks before and been so disappointed. Your blog is opening up so many new/fun/interesting options for all our meals. THANK YOU! ;) I can not wait for the cookbook. It will be so nice to flip through something tangible and see all the photos and options laid out (beautifully, I’m sure).
Thank you so much, Christina! Your comment totally made my day. I’m glad you all are enjoying my recipes!
This looks and sounds so yummy! You’ve combined two of my favourite things: coconut and granola. Can’t wait to give this a try.
Jessie @ Chasing Belle
Love that this has three different version of coconut! I bet it would be so good with mango :)
Oh yes, good call! Anything tropical would be great.
How much sugar per serving?
That would depend on your serving size. I recommend running the recipe through my fitness pal, where you can adjust ingredients and serving sizes for accurate results.
This granola is awesome- I am a huge fan of slivered almonds, but I can never find enough uses for the whole bag, so I always have them lying around. This coconutty granola looks like a delicious way to put them to work!
Hi Kate, can I also use coconut syrup instead? I just discovered this healthy sweetener. xoxo Janine
That’s a good question! I’m not sure, because I’ve never used it. If you give it a try, please let me know how it turns out.
That’s what I thought of using too! How did it turn up?
Yum! Homemade granola is so great on yogurt!
Looking forward to the shoots of you + cookie and the cookbook! :) And love the combination of large and shredded coconut flakes – will have to try it out! xx
Thanks, Stephanie! I’m excited about them, for sure.
Julia @ Sprinkles & Saturdays
Yum this looks so good! I am actually on a super intense coconut yogurt and granola kick right now so I will definitely be adding this one to the mix!
dixya | food, pleasure, and health
this is definitely my type of breakfast, lunch, snack! love coconut flavored things :)
Thank you, Dixya!
Granola is one of my favorite foods in the WORLD! I love adding cacao or cocoa powder into my granola for extra richness, or nuts, seeds and coconut, of course!
Amy @ Thoroughly Nourished Life
I was just looking for a new granola recipe to spice up my mornings – and here this recipe was! Waiting for my in my inbox! I can’t wait to bake this up on the weekend and sprinkle a little happiness into my mornings. Thanks Kate. I can’t wait to see the photos of you and Cookie in your book too!
Thank you so much, Amy! Hope you love it.
Looks amazing, can’t wait to try it!
I love looking at Kate’s blog and it would mean a lot to me if anyone looked at my blog. I started my own vegetarian blog a few months ago and I’ve been trying to get more readers.
I made this coconut granola yesterday and it turned out great. Both my husband and I loved it. Will make again!
Thank you for letting me know, Cathy! I’m so glad you both enjoyed it.
So very yummy! I made it this morning and had it on my yogurt with blueberries. Easy and delicious. Thanks so much.
Hooray! Glad to hear it. Thank you, Judy.
This granola recipe is a knockout! My family loves it! I made some for my brother’s family and they were totally pumped too! It’s become a staple in both of our homes. It beats store bought by a mile. Thanks!
Thank you, Helen! That’s great to hear. Thank you for sharing my blog with your family!
Simple bliss! Just made this and felt the need to comment that your recipes are consistently delicious and its obvious you’ve taken the time to iron out any kinks. Won’t be buying granola again after discovering this gem.
I don’t often buy cookbooks but I think I will be purchasing yours. Assuming it’s available in canada :)
Thank you so much, Alyssa! That means a lot. The book will be available in Canada. I can’t wait for you to see it!
Is there a way to reduce the added sugar content in this granola? I.e. – how little of the maple syrup or honey can use without comprimising the texture/clumping too much?
Hey Sonali, I’m sorry, I haven’t had good luck reducing either the sweetener or oil in my granola recipes. This one-to-one ratio is definitely the sweet spot. If you want a lighter recipe, you could make muesli instead: https://cookieandkate.com/2015/toasted-muesli-recipe/
Thanks for your response, Kate. I had not seen the muesli recipe until now, and that might be the solution to my question. It would work just as well for me.
Made this in my slow cooker exactly as written – a delicious way to start the day!
Thanks, Joanne! Glad to hear it turned out well in a slow cooker. I wouldn’t have guessed!
Incredibly delicious! I can also eat it every single day. These pictures are stunning. This is totally my kind of breakfast!
Thank you, Lisa! :)
Wonderful recipe, five stars! I’ve been eating it almost daily with coconut milk…quadruple coconut! I’ve been trying your recipes for a while now and they’ve all been wonderful. I recently transitioned to a vegetarian diet and your blog has been a huge help in finding delicious vegetarian recipes that even my husband loves. Thank you!
I love the flavor of this granola. My only wish is that it would cluster a bit. It had no clustering at all. Any suggestions on this?
Hi Erica, clumpy granola can be pretty elusive. I wonder if the coconut keeps the ingredients from sticking together in this one, as I’ve certainly made granolas that are more clumpy. Check out my granola tips here.
I made this again with a couple tweaks and it turned out perfect!! I mixed the shredded coconut in along with everything else and also added a couple spoonfuls of ground almonds. Then I baked it for about 20 minutes and then just sprinkles the shaved coconut on top without stirring. Back in the oven for 3-4 minutes and it was perfectly golden and clustered great!
Can I use sweetened coconut? My boyfriend brought me a gigantic box from work and I’ve been trying to find recipes to use it up :o
have made this several times and loved it. am trying to cut back on saturated fat (enormous amount in coconut oil). do you think olive oil would be an ok sub?
These are my new favorite granola! Thank you Kate!!
Just as an FYI: Trader Joe’s sells unsweetened coconut flakes. They are delicious in this recipe.
Thanks, Whitney! Pro-tip for our readers lucky enough to live near a TJs :)
You’re recipe not only looks easy to make but also, it looks taste it. However, my question is, if I am taking this to the office to eat every morning (I do eat oat meal every morning), how do you eat it? Meaning, do you add hot water and eat it? Or you need to add milk? What is your recommendation on this?
Hi Casey – Typically I eat granola over yogurt. This recipe isn’t a specific oatmeal recipe, rather more of a granola for topping. Hope this helps!
This smells so good when it’s in the oven. It’s a great smoothie bowl topping and also good with yogurt, kefir, or milk alternative. To get clumpy granola, I press it down with a potato masher before it goes in the oven and never mix it. Yum!
It sure makes the house smell nice. :) Thank you, Lisa!
Kate! I just wanted to say thank you, your recipes are amazing and I’ve been using them for a few years now. I know I can’t go wrong with anything from your site (especially the pumpkin/maple/pecan scones), and you’re my go-to gal! Love this granola recipe too – so nice to know all of the ingredients going into my crunchy morning goodness.
You’re so sweet, Lauren. Thank you! I’m happy to hear you’ve had great success.
I absolutely love this recipe! I didn’t have coconut oil on hand, so I used some butter and canola oil and it turned out great. I also added chia seeds at the end.
It says it stays fresh for 1-2 weeks, but it definitely doesn’t last for long in my household- it’s gone in less than a week! I’m going to this recipe any time I have to make granola from now on.
I love that it doesn’t last that long! For me either, good company. :) Thanks, Mia!
I have made this about 20 times in the last year! I add: 1 cup pumpkin, more cinnamon, more ginger, more syrup, more coconut….I mean Everyone Loves it=Thanks for sharing All your recipes-I have tried many!!
20 times, that’s amazing!
Thank you for this terrific recipe. It oozes coconut flavor. I did add 1/4 tsp pure coconut extract (I’m that much of a coconut enthusiast). Did 1/2 honey, 1/2 maple syrup because I love them both. I cooked a little longer because I like my granola pretty dark, but I’m glad to have started with your baking times, because it kept me from getting too crispy too soon. The flavor and texture are everything I hoped for. I usually expect to have to re-vamp a recipe for my next attempt to make it the way I like it, but this one is a keeper from the start.
I just made this and it turned out great. I used half maple syrup and half honey and pepitas and sunflower seeds rather than almonds. It’s slightly chunky which is what I like. Thanks!
You’re welcome, Nancy!
I just made this and it turned out great. I used half maple syrup and half honey and pepitas and sunflower seeds rather than almonds. It’s slightly clumpy which is what I like. Thanks!
Our family loves this granola!
Love this recipe!! If you have picky kids you can grind the seeds up and you don’t even notice!! ( toast first)!Packed with protein and super yummy!! Have made this recipe so many times now
Thanks for sharing, Lori!
Absolutely delicious. You have the BEST granola recipes out there!
Thank you, Kelly!
oh my goodness… i love this granola so much. it’s become my go*to & staple. i’ve been using whole cashews and a combo of sunflower 7 coconut oil and it is divine. thank you so much for sharing it.
Hooray! Thank you for sharing, Laurie.
I made this, your gingerbread, healthy and honey almond. I gave them as my Christmas gifts to my neighbors instead of cookies this year. I don’t know how they liked them but my husband and I have been eating and enjoying all four of them. I still want to try the two variations that I haven’t made year. Thank you for such delicious recipes and Merry Christmas.
This is fabulous. I have made this several times. Thank you for the recipe!
You’re welcome, Cindy!
This is soooo good!! I didn’t have quite enough oatmeal in the pantry so added more nuts. We couldn’t stop eating it!! I also added chocolate chips when it cooled. It’s like eating a wonderful crumbled cookie on my yogurt. I add a lot of fresh fruit and calling it healthy!
I’m delighted you loved it, Marilee! Thank you for your review.
Please advise on lower temp bariation. I used to bake coconut granola at 250, but i can’t remember how long?
Hi, this is best as written. I don’t provide temperature variations. If you are concerned about over baking it, I suggest to decrease the time and keep an eye on it.
Love this granola, it has become our go-to recipe. I can’t even eat store bought anymore!
I love to hear that, Jessica! Thank you for sharing.