12 Delicious Coconut Granola Recipes

Welcome to a world where crunch meets coconut in the most delightful ways! If you’re on the hunt for a breakfast that’s both nutritious and irresistibly tasty, you’re in the right place. Our roundup of 12 Delicious Coconut Granola Recipes is packed with flavors that will transform your morning routine. From classic combinations to innovative twists, these recipes promise to keep your taste buds dancing. Let’s dive in!

Tropical Coconut Granola with Mango and Pineapple

Mmm, imagine waking up to the sweet, tropical aroma of coconut, mango, and pineapple wafting through your kitchen. This granola isn’t just breakfast; it’s a mini vacation in a bowl, packed with flavors that’ll transport you straight to the islands.

Ingredients

• 2 cups old-fashioned rolled oats (heart-healthy and hearty)
• 1 cup unsweetened shredded coconut (for that tropical punch)
• 1/2 cup pure maple syrup (rich and naturally sweet)
• 1/4 cup coconut oil (melted, for a subtle coconut flavor)
• 1 tsp vanilla extract (pure, for depth of flavor)
• 1/2 tsp sea salt (fine, to balance the sweetness)
• 1 cup dried mango (chewy, sweet, and tangy)
• 1 cup dried pineapple (bright and slightly tart)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the oats and shredded coconut until well combined.
3. Pour in the maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir until every oat is lightly coated. Tip: For extra flavor, toast the oats and coconut in a dry pan for a few minutes before mixing.
4. Spread the mixture evenly on the prepared baking sheet. Bake for 20 minutes, then stir to ensure even browning. Bake for another 10-15 minutes until golden. Tip: Keep an eye on it after the first 20 minutes to prevent burning.
5. Remove from the oven and let cool completely on the baking sheet. It will crisp up as it cools. Tip: Resist the urge to stir while cooling to keep those delicious clusters intact.
6. Once cooled, mix in the dried mango and pineapple. Store in an airtight container to keep it crunchy.

Ready to dive in? This granola is wonderfully crunchy with bursts of chewy fruit, making it perfect over yogurt or straight out of the jar. For an extra tropical twist, serve it with a drizzle of coconut milk and fresh banana slices.

Chocolate Coconut Granola Clusters

Hey, you know those mornings when you need something quick but still want it to feel a little special? These chocolate coconut granola clusters are your answer. They’re crunchy, sweet, and just a tiny bit indulgent—perfect for grabbing on the go or sprinkling over yogurt.

Ingredients

• 2 cups old-fashioned rolled oats (the hearty, thick-cut kind)
• 1 cup unsweetened shredded coconut (for that tropical vibe)
• 1/2 cup pure maple syrup (the good, dark amber kind)
• 1/4 cup coconut oil (melted, for a subtle coconutty richness)
• 1/4 cup cocoa powder (high-quality, for deep chocolate flavor)
• 1 tsp vanilla extract (pure, for that warm, aromatic touch)
• 1/4 tsp sea salt (fine, to balance the sweetness)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats and shredded coconut until they’re well combined.
3. In a small saucepan over low heat, warm the maple syrup, coconut oil, cocoa powder, vanilla extract, and sea salt. Stir until everything’s smooth and fragrant, about 2 minutes.
4. Pour the warm mixture over the oats and coconut. Stir until every bit is coated—no dry spots!
5. Spread the mixture onto the prepared baking sheet in an even layer. Press down lightly with the back of a spoon to help it clump together.
6. Bake for 20 minutes, then let it cool completely on the baking sheet. It’ll crisp up as it cools.
7. Once cool, break into clusters. Store in an airtight container to keep them crunchy.

Now, these clusters are all about texture—crispy on the outside, chewy in the middle, with pops of coconut. Try them with a drizzle of melted dark chocolate for extra decadence.

Vanilla Almond Coconut Granola

Whip up this Vanilla Almond Coconut Granola for a crunchy, sweet start to your day. It’s packed with flavors that’ll make your morning routine something to look forward to.

Ingredients

• 2 cups old-fashioned rolled oats (heart-healthy and thick)
• 1 cup sliced almonds (toasty and crunchy)
• 1/2 cup shredded coconut (sweet and chewy)
• 1/4 cup pure maple syrup (rich and amber-colored)
• 2 tbsp coconut oil (melted and fragrant)
• 1 tsp pure vanilla extract (aromatic and sweet)
• 1/4 tsp sea salt (fine and balancing)

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the oats, almonds, and shredded coconut until evenly combined.
3. Drizzle the maple syrup and melted coconut oil over the dry ingredients, then add the vanilla extract and sea salt. Stir until everything is well coated. Tip: For extra flavor, toast the almonds lightly before adding them to the mix.
4. Spread the mixture evenly on the prepared baking sheet, pressing down slightly to help it clump together as it bakes.
5. Bake for 20 minutes, then stir the granola and bake for another 15-20 minutes until golden brown. Tip: Keep an eye on it towards the end to prevent burning—granola can go from perfect to overdone quickly.
6. Let the granola cool completely on the baking sheet; it will crisp up as it cools. Tip: Resist the urge to stir while it’s cooling to maintain those delicious clusters.

Munch on this granola straight out of the jar, or layer it with yogurt and fresh fruit for a parfait. The vanilla and coconut flavors shine through, with the almonds adding a satisfying crunch.

Spiced Coconut Granola with Cardamom and Cinnamon

Very few things beat the aroma of homemade granola wafting through your kitchen, especially when it’s packed with the warm, inviting spices of cardamom and cinnamon. You’re about to make your mornings a whole lot cozier with this spiced coconut granola that’s as easy to whip up as it is delicious.

Ingredients

• 3 cups old-fashioned rolled oats (thick-cut for extra crunch)
• 1 cup unsweetened shredded coconut (toasted for depth)
• 1/2 cup pure maple syrup (rich and amber-colored)
• 1/4 cup coconut oil (melted, for a subtle tropical hint)
• 1 tsp ground cardamom (fragrant and slightly citrusy)
• 1 tsp ground cinnamon (warm and sweet)
• 1/2 tsp fine sea salt (to balance the sweetness)
• 1/2 cup raw almonds (roughly chopped for texture)

Instructions

1. Preheat your oven to 300°F and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the oats, shredded coconut, and chopped almonds, mixing them well.
3. In a small saucepan over low heat, warm the maple syrup and coconut oil until the oil is fully melted, stirring occasionally.
4. Remove the saucepan from heat and whisk in the cardamom, cinnamon, and sea salt until the mixture is smooth and fragrant.
5. Pour the warm syrup mixture over the dry ingredients, stirring until everything is evenly coated.
6. Spread the mixture onto the prepared baking sheet in an even layer, pressing down slightly to help it clump as it bakes.
7. Bake for 30-35 minutes, stirring halfway through, until the granola is golden brown and smells heavenly.
8. Let the granola cool completely on the baking sheet—it’ll crisp up as it cools, so patience is key here.

Brimming with warmth from the spices and a satisfying crunch from the toasted coconut and almonds, this granola is perfect over yogurt or simply by the handful. Try it with a drizzle of honey or mixed into your favorite smoothie bowl for an extra special touch.

Maple Coconut Granola with Pecans

Ever find yourself craving something sweet, crunchy, and just a little bit healthy to start your day? This maple coconut granola with pecans is your answer—packed with flavor and texture that’ll make your morning routine something to look forward to.

Ingredients

• 3 cups old-fashioned rolled oats (thick and hearty)
• 1 cup raw pecans (roughly chopped for a rustic crunch)
• 1/2 cup pure maple syrup (dark and robust for depth of flavor)
• 1/4 cup coconut oil (melted, for a subtle tropical hint)
• 1/2 cup unsweetened shredded coconut (toasted, for extra crispiness)
• 1 tsp vanilla extract (pure, for aromatic sweetness)
• 1/2 tsp sea salt (fine, to balance the sweetness)

Instructions

1. Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the rolled oats and roughly chopped pecans, ensuring they’re evenly mixed.
3. Pour in the melted coconut oil and pure maple syrup, then add the vanilla extract and sea salt. Stir until every oat and pecan is glossy and well-coated.
4. Spread the mixture onto the prepared baking sheet in an even layer, pressing down slightly to help it clump as it bakes.
5. Bake for 20 minutes, then remove from the oven to stir in the unsweetened shredded coconut, spreading it out evenly again.
6. Return to the oven for another 10-15 minutes, or until the granola is golden brown and smells irresistibly toasty. Keep an eye on it to prevent burning.
7. Let the granola cool completely on the baking sheet—it’ll crisp up as it cools, so patience is key here.

Out of the oven, this granola is a symphony of textures—crispy oats, crunchy pecans, and chewy coconut flakes. Drizzle it over yogurt, sprinkle on smoothie bowls, or just grab a handful straight from the jar for a quick, satisfying snack.

Berry Blast Coconut Granola

Oh, you’re going to love this Berry Blast Coconut Granola. It’s the perfect mix of crunchy, sweet, and tangy, with a tropical twist that’ll make your mornings feel like a vacation.

Ingredients

• 2 cups old-fashioned rolled oats (not instant)
• 1 cup unsweetened shredded coconut
• 1/2 cup pure maple syrup (the good, dark kind)
• 1/4 cup coconut oil (melted, but not hot)
• 1 tsp vanilla extract (pure, for the best flavor)
• 1/2 tsp sea salt (fine grain)
• 1 cup mixed dried berries (think cranberries, blueberries, and cherries)
• 1/2 cup sliced almonds (toasted for extra crunch)

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats, shredded coconut, and sliced almonds together.
3. In a smaller bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and sea salt until well combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated. Tip: Use a spatula to scrape every last bit of the syrup mixture into the oats.
5. Spread the mixture onto the prepared baking sheet in an even layer. Tip: Press it down slightly with the back of the spatula to help it clump together as it bakes.
6. Bake for 30 minutes, then remove from the oven and sprinkle the dried berries over the top. Tip: Stirring in the berries after baking keeps them plump and juicy.
7. Return to the oven for another 10 minutes, or until the granola is golden brown.
8. Let the granola cool completely on the baking sheet before breaking it into clusters.

Unbelievably crunchy with bursts of berry sweetness, this granola is fantastic over yogurt or just by the handful. Try it with a drizzle of extra maple syrup for a decadent treat.

Peanut Butter Coconut Granola Bars

Now, who doesn’t love a good granola bar? Especially when it’s packed with the creamy goodness of peanut butter and the tropical hint of coconut. These Peanut Butter Coconut Granola Bars are your next go-to snack—easy to make, delicious, and just the right amount of sweet.

Ingredients

• 1 cup creamy peanut butter, smooth and rich
• 1/2 cup honey, golden and sticky
• 2 cups old-fashioned oats, hearty and whole
• 1/2 cup shredded coconut, sweet and flaky
• 1/4 cup mini chocolate chips, tiny and melty
• 1 tsp vanilla extract, pure and fragrant
• 1/4 tsp salt, fine and balancing

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal.
2. In a medium saucepan over low heat, warm the peanut butter and honey together, stirring until they’re perfectly blended and smooth.
3. Remove the saucepan from heat and stir in the vanilla extract and salt, mixing well to combine all the flavors.
4. Add the oats and shredded coconut to the saucepan, folding them into the peanut butter mixture until everything is evenly coated.
5. Press the mixture firmly into the prepared baking pan, using the back of a spoon or your hands to create an even layer.
6. Sprinkle the mini chocolate chips over the top, gently pressing them into the mixture so they stick.
7. Bake for 15-18 minutes, or until the edges are just starting to turn a golden brown.
8. Let the granola bars cool completely in the pan before lifting them out using the parchment paper and cutting into bars.

What you’ll love about these bars is the perfect balance of chewy and crunchy, with the peanut butter and coconut flavors shining through. Try drizzling a little extra melted peanut butter on top for an indulgent twist, or pack them for a quick energy boost on your next hike.

Toasted Coconut Granola with Cashews

Perfect for those lazy weekend mornings or when you’re craving something sweet yet wholesome, this toasted coconut granola with cashews is a game-changer. You’ll love the crunch and the tropical vibe it brings to your breakfast table.

Ingredients

• 3 cups old-fashioned rolled oats (heart-healthy and robust)
• 1 cup raw cashews (whole, for that perfect crunch)
• 1 cup unsweetened shredded coconut (lightly toasted for depth)
• 1/4 cup pure maple syrup (rich and amber-colored)
• 1/4 cup coconut oil (melted, for a subtle sweetness)
• 1 tsp vanilla extract (pure, for aromatic warmth)
• 1/2 tsp sea salt (fine, to balance the sweetness)

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the rolled oats, raw cashews, and shredded coconut, mixing them gently to distribute evenly.
3. Drizzle the maple syrup and melted coconut oil over the dry ingredients, then add the vanilla extract and sea salt. Toss everything together until well coated. Tip: Use your hands to mix if needed—it’s the best way to ensure every piece is evenly covered.
4. Spread the mixture onto the prepared baking sheet in an even layer, pressing down slightly to help it clump together as it bakes.
5. Bake for 20 minutes, then stir the granola carefully to promote even toasting. Bake for another 15-20 minutes, or until golden brown and fragrant. Tip: Keep an eye on it during the last few minutes to prevent over-browning.
6. Remove from the oven and let cool completely on the baking sheet—this is crucial for achieving that signature crunch. Tip: Resist the urge to stir while cooling; it helps form those delightful clusters.

Absolutely irresistible, this granola boasts a perfect balance of sweet and salty with a satisfying crunch. Serve it over creamy yogurt or with cold milk for a breakfast that feels like a treat, yet fuels your day right.

Pumpkin Spice Coconut Granola

Unbelievably easy to whip up, this Pumpkin Spice Coconut Granola is your next favorite breakfast or snack. It’s packed with cozy flavors and a satisfying crunch that’ll make you wonder why you ever bought store-bought.

Ingredients

• 3 cups old-fashioned rolled oats (not instant)
• 1 cup unsweetened shredded coconut
• 1/2 cup pure maple syrup (the good, dark kind)
• 1/4 cup coconut oil (melted, unrefined for that tropical aroma)
• 1 tsp vanilla extract (pure, for the best flavor)
• 2 tsp pumpkin pie spice (homemade or store-bought)
• 1/2 tsp fine sea salt
• 1/2 cup pumpkin seeds (raw, for extra crunch)

Instructions

1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. In a large bowl, mix the oats, shredded coconut, and pumpkin seeds together.
3. In a smaller bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, pumpkin pie spice, and sea salt until well combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated. Tip: Use a rubber spatula to scrape every bit of that spicy goodness into the mix.
5. Spread the mixture onto the prepared baking sheet in an even layer. Tip: Press it down slightly with the back of your spatula for those coveted clusters.
6. Bake for 20 minutes, then stir the granola and bake for another 10-15 minutes until golden brown. Tip: Keep an eye on it during the last few minutes to prevent burning.
7. Remove from the oven and let it cool completely on the baking sheet—it’ll crisp up as it cools.

Ready to dive in? This granola is irresistibly crunchy with a warm, spiced sweetness that pairs perfectly with yogurt or just by the handful. For a fun twist, try sprinkling it over vanilla ice cream for a quick dessert.

Banana Bread Coconut Granola

Very few things beat the smell of banana bread wafting through your kitchen, especially when it’s mixed with the tropical hint of coconut in this granola. You’re going to love how easy it is to whip up this crunchy, flavorful treat that’s perfect for breakfast or a snack.

Ingredients

• 2 cups old-fashioned rolled oats (for that perfect chew)
• 1 cup unsweetened shredded coconut (toasty and fragrant)
• 1/2 cup mashed ripe banana (the sweeter, the better)
• 1/4 cup pure maple syrup (rich and velvety)
• 2 tbsp melted coconut oil (for a subtle tropical note)
• 1 tsp vanilla extract (warm and aromatic)
• 1/2 tsp ground cinnamon (spicy and sweet)
• 1/4 tsp salt (to balance the flavors)

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the oats and shredded coconut, mixing them well to ensure they’re evenly distributed.
3. In a separate bowl, whisk together the mashed banana, maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt until smooth.
4. Pour the wet ingredients over the dry ingredients and stir until everything is thoroughly coated. Tip: Use your hands to mix if needed—it’s messy but effective!
5. Spread the mixture evenly on the prepared baking sheet, pressing it down slightly to help it clump together as it bakes.
6. Bake for 35-40 minutes, stirring halfway through, until the granola is golden brown and crispy. Tip: Keep an eye on it towards the end to prevent burning.
7. Let the granola cool completely on the baking sheet—it’ll crisp up even more as it cools. Tip: Resist the urge to snack on it warm; patience pays off with extra crunch!

Banana bread coconut granola is wonderfully crunchy with a sweet, tropical flavor that’s hard to resist. Try it over yogurt with fresh banana slices or simply enjoy it by the handful for a quick energy boost.

Coconut Granola with Dark Chocolate and Sea Salt

Vegan or not, you’re going to love this Coconut Granola with Dark Chocolate and Sea Salt. It’s the perfect mix of crunchy, sweet, and salty, making it an irresistible snack or breakfast topping.

Ingredients

• 3 cups old-fashioned rolled oats (use gluten-free if needed)
• 1 cup unsweetened shredded coconut
• 1/2 cup pure maple syrup (the darker, the richer the flavor)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract (pure, for the best aroma)
• 1/2 tsp sea salt (fine, for even distribution)
• 1/2 cup dark chocolate chips (at least 70% cacao)
• 1 tbsp flaky sea salt (for finishing)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats and shredded coconut until well combined.
3. Pour in the maple syrup, melted coconut oil, and vanilla extract. Stir until every oat is lightly coated.
4. Spread the mixture evenly onto the prepared baking sheet. Press down lightly with a spatula for clumps.
5. Bake for 20 minutes, then stir the granola and bake for another 10-15 minutes until golden brown. Watch closely to avoid burning.
6. Remove from the oven and immediately sprinkle the dark chocolate chips over the hot granola. Let sit for 2 minutes to melt, then swirl gently with a knife.
7. Sprinkle the flaky sea salt over the top while the chocolate is still soft.
8. Allow the granola to cool completely on the baking sheet before breaking into clusters.

Unbelievably crunchy with pockets of melted dark chocolate and a hint of sea salt, this granola is a game-changer. Try it over yogurt or straight out of the jar for a quick energy boost.

Apple Cinnamon Coconut Granola

How about starting your day with something that smells like a cozy autumn morning but tastes like a tropical getaway? This apple cinnamon coconut granola is your ticket to a breakfast that’s both comforting and exciting.

Ingredients

• 3 cups of old-fashioned rolled oats, hearty and wholesome
• 1 cup of unsweetened shredded coconut, lightly toasted for depth
• 1/2 cup of pure maple syrup, for a natural sweetness
• 1/4 cup of coconut oil, melted and fragrant
• 1 teaspoon of ground cinnamon, warm and spicy
• 1/2 teaspoon of sea salt, to balance the flavors
• 1 cup of dried apple slices, chopped into bite-sized pieces for a chewy texture

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the rolled oats and shredded coconut together, ensuring they’re evenly distributed.
3. Pour in the melted coconut oil and maple syrup, stirring until every oat is lightly coated. Tip: If the coconut oil solidifies, warm it slightly to keep it liquid.
4. Sprinkle the cinnamon and sea salt over the mixture, tossing to combine all the flavors uniformly.
5. Spread the granola evenly on the prepared baking sheet, pressing down slightly to encourage clumping.
6. Bake for 45 minutes, stirring every 15 minutes to prevent burning and achieve an even golden color. Tip: Keep an eye on the coconut as it can brown quickly.
7. Remove from the oven and let it cool completely on the baking sheet. Tip: The granola will crisp up as it cools, so resist the urge to break it apart while warm.
8. Once cooled, mix in the chopped dried apple pieces, breaking the granola into your desired cluster size.

Finished with a sprinkle of dried apples, this granola offers a delightful crunch with every bite, paired with the soft chewiness of fruit. Enjoy it over yogurt, with milk, or straight from the jar for a quick snack that feels like a treat.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Coconut Granola Recipes offers just that! Whether you’re craving something sweet, nutty, or packed with superfoods, there’s a recipe here to satisfy. We’d love for you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!