Classic recipes that you want to eat over and over again are always the best. Yes, holiday flavors are a ton of fun to look forward to, but classics? Never get old. For me, granola is a classic staple around our house. One of my favorite ways to make it is with very simple flavors so it’s flexible with different types of toppings and other flavors; which brings me to this Cinnamon Coconut Granola.
Sweetened lightly with honey (and the sweet flavor of the coconut) combined with the warm, comforting flavor of cinnamon.
This granola is a classic granola recipe that everyone will love!
I know Pumpkin Spice season is HERE right now! But, Cinnamon Coconut… Trust me, it’s SO good 🙂 worth a quick break from the world of Pumpkin Spice! 😉
Now, I know I’ve talked about using coconut less, recently… but look at those large, beautiful coconut chips… I couldn’t resist! I typically buy regular shredded coconut, but I found this beautiful coconut on sale at my King Soopers recently (in the gluten-free section, down the baking isle) and had to use it in this recipe.
Do you see the edges of the coconut, in the mason jar, just starting to turn that lovely golden color?
That’s what makes this Cinnamon Coconut Granola complete; lightly toasting the coconut with the granola (in the oven) at the end of baking the granola. You could even bake it for a few more minutes than I did, to turn the coconut into that lovely golden color all-over, if you’d like.
Making this granola is simple – I’ve also talked before about how easy it is to make homemade granola.
Homemade granola is healthier, more affordable, AND you can make it whatever flavor you’d like! Win win!
How to make this yummy Cinnamon Coconut Granola:
- Combine your oats, nuts and cinnamon in a large mixing bowl and stir together.
- In a small pot, combine your coconut oil and honey, bring to a simmer for 1 minute.
- Take off the heat, and add your vanilla.
- Pour the liquid on top of your oats and nuts and stir well.
- Place on a lined pan, in a thin, even layer. Bake at 300 for 22 minutes.
Does 22 minutes sound odd? Yeah it is a little… why? Because at the 22 minute mark, you add in your coconut. YUM! Sure, you could just bake your granola for the full 30 minutes and toss your coconut in after it cools. But… then you wouldn’t have toasted coconut. Which, might I add, makes this Cinnamon Coconut Granola complete.
Now, there are 2 ways to add in your coconut to your pan filled with granola:
- Add your coconut and stir the coconut around into the granola. Breaking up the granola will cause it to be more of a confetti granola (small pieces) rather than big, chunky pieces.
- Sprinkle your coconut on top, or off to one side, of your pan. Not breaking up the granola will result in chunkier, thicker pieces of granola.
It’s all a preference! I like chunkier granola, so I sprinkle my coconut on top.
Bake for another 8-10 minutes, or till the coconut is starting to toast and gets to that lovely golden color. Watch your coconut closely; you don’t want it to burn!
After the Cinnamon Coconut Granola cools for about 30 minutes, it will firm up and you can break it into pieces (if necessary) and use it however you’d like. Pour some milk over the top and eat it as cereal, on top of yogurt or a smoothie bowl, or just grab handfuls!
The toasted coconut flavor combined with cinnamon… ugh… it’s delicious!! 🙂
My favorite way to use this Cinnamon Coconut Granola is over plain Greek yogurt, with some honey and chia seeds on top.
It’s really good with some chopped up peaches too 🙂 or any other fruit that you love!
It’s my favorite morning snack! What’s your favorite morning snack? Let me know, in the comments below!
- 2 cups rolled oats (certified gluten-free)
- 1 cup walnuts, chopped (or other favorite nuts)
- 2 tsp cinnamon
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 tsp vanilla
- 1 cup shredded coconut
Preheat your oven to 300 degrees and line a pan with parchment paper.
In a large mixing bowl, add your oats, walnuts (or other preferred nuts) and cinnamon.
In a small pot, over medium-medium high heat, add your coconut oil and honey. Bring to a simmer, and simmer for 1 minute.
Take your pot OFF the heat and add in your vanilla.
Pour the wet ingredients over the dry ingredients in your mixing bowl and stir until everything is well incorporated.
Spread out onto your pan in a thin, even layer, and bake in the oven for 22 minutes.
Take your pan out of the oven, and add your coconut to the pan. If you stir your coconut into your granola mixture, your granola will not turn out as chunky granola (more like confetti granola). If you would like chunky granola, sprinkle your coconut on top.
Put your pan back in the oven for another 8-10 minutes, or till the coconut has just slightly browned. Watch your coconut closely to ensure that it doesn't burn!
While the granola is cooling it will get crunchy. Let it cool for about 30 minutes and devour!
Store your granola in an airtight container. Serving size is based on 1/4 cup of granola.