Clumpy Coconut Granola
If you've been searching for a truly clumpy granola recipe, this one's for you. After years of making the same beloved granola in my kitchen, I've finally nailed an update worth sharing. This version delivers everything a great granola should: big, crunchy clusters, natural sweetness from toasted coconut, and a satisfying mix of nuts and seeds in every bite. Whether you're sprinkling it over yogurt or eating it by the handful, this homemade granola recipe is about to become your new go-to.
Ingredients
Dry Ingredients – flexible 8 cups total – use the seeds, grains or nuts you love
- 3 cups large flake or sprouted rolled oats
- 2 cups shredded coconut
- 1½ cup pumpkin, pepitas seeds or sunflower seeds
- 1 cup sliced or chopped almonds
- ½ cup ground flax seed
- 3 tablespoons chia seeds
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
Liquid Ingredients
- ½ cup coconut oil melted
- ½ cup maple syrup
- 2 teaspoons vanilla
Instructions
- Preheat oven to 325 degrees and line 2 large rimmed baking sheets with parchment paper.
- In a large bowl stir together dry ingredients.
- In a glass measuring cup melt coconut oil and add maple syrup and vanilla.
- Combine liquid ingredients into the dry ingredients and stir to combine.
- Spread granola over the parchment paper and press down with a spatula. Let sit for 10 minutes.
- Bake for 20 minutes on 2 racks, swapping the pans' positions after 10 minutes. Check at the 20 minute mark and remove once the granola is golden, a few darker edges are totally fine. If it's not quite there, give it a couple more minutes.
- Do not stir the granola, let it sit until cooled then break it up into chunks as big or small as you like. It will keep in an airtight container on the counter for up to 2 weeks or longer in the freezer.
