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Cinnamon Coconut Granola (gluten-free, refined sugar-free, 7 ingredients)

Sep 10, 2018 · 10 Comments

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Granola

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 ๐Ÿ™‚ worth a quick break from the world of Pumpkin Spice! ๐Ÿ˜‰

Cinnamon Coconut Granola (gluten-free, refined sugar-free, 7 ingredients)

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!

Cinnamon Coconut Granola (gluten-free, refined sugar-free, 7 ingredients)

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:

  1. 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.
  2. 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.ย 

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!

Cinnamon Coconut Granola (gluten-free, refined sugar-free, 7 ingredients)

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!! ๐Ÿ™‚

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 ๐Ÿ™‚ 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!

Looking for other fun, easy granola recipes? Check out my Lemon Honey Granola, Cinnamon Sugar Roasted Nut Granola, or Chocolate Coconut Granola.

Granola
Print
Cinnamon Coconut Granola (gluten-free, refined sugar-free, 7 ingredients)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 16 servings
Calories: 152 kcal
Ingredients
  • 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
Instructions
  1. Preheat your oven to 300 degrees and line a pan with parchment paper.

  2. In a large mixing bowl, add your oats, walnuts (or other preferred nuts) and cinnamon. 

  3. In a small pot, over medium-medium high heat, add your coconut oil and honey. Bring to a simmer, and simmer for 1 minute. 

  4. Take your pot OFF the heat and add in your vanilla.

  5. Pour the wet ingredients over the dry ingredients in your mixing bowl and stir until everything is well incorporated. 

  6. Spread out onto your pan in a thin, even layer, and bake in the oven for 22 minutes.

  7. 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. 

  8. 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!

  9. While the granola is cooling it will get crunchy. Let it cool for about 30 minutes and devour!

Recipe Notes

Store your granola in an airtight container. Serving size is based on 1/4 cup of granola.

Cinnamon Coconut Granola (gluten-free, refined sugar-free, 7 ingredients)

All Recipes, Breakfast, Granola, Snacks

Reader Interactions

Comments

  1. Gayle Bronson says

    March 14, 2023 at 1:56 pm

    The only oil I can have is olive oil , can I replace the coconut oil? Thanks

    Reply
    • Chelsea Green says

      March 23, 2023 at 4:16 pm

      Yes! It will just have a touch of an olive oil flavor to it then.

      Reply
  2. Ashley says

    July 9, 2022 at 8:05 pm

    Hi! This recipe lists both 300 and 350 degrees to cook the granola. What temperature should we use? Thanks!

    Reply
    • Chelsea Green says

      July 11, 2022 at 4:04 pm

      Hi Ashley. Sorry for the confusion, definitely bake the granola at 300. I’ll fix that now!

      Reply
  3. Vicky says

    July 25, 2020 at 6:29 pm

    Without a doubt the best granola Iโ€™ve ever tasted! Iโ€™ve made 3 batches already as this is my go to breakfast over yogurt with fruit on top. Thanks for sharing!

    Reply
    • Chelsea Green says

      July 26, 2020 at 2:03 am

      Great to hear, thanks Vicky!

      Reply
  4. Joanna says

    September 7, 2019 at 6:51 pm

    Hello! Sounds great, but I canโ€™t eat honey. Would maple syrup work as a substitute?

    Reply
    • Chelsea Green says

      September 8, 2019 at 8:27 pm

      Hi Joanna – Yes! You should be able to use maple syrup in place with no problem. I have a Maple Nut Granola recipe on here as well that’s delicious too and similar to this granola, in case that peaks your interest ๐Ÿ™‚

      Reply
  5. Manali Nandi says

    July 25, 2019 at 6:16 am

    Hi. This an amazing recipe. was wondering two things. do we use fresh coconut or dried? And secondly, what is the Shelf life of this?

    Reply
    • Chelsea Green says

      July 25, 2019 at 8:06 pm

      HI Manali – I would recommend using dried coconut, shredded or chips. This granola should stay good stored in an airtight container for at least a month!

      Reply

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Hey, Iโ€™m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read Moreโ€ฆ

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