Toasted Coconut Granola Recipes

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HOMEMADE GRANOLA WITH TOASTED COCONUT



Homemade Granola with Toasted Coconut image

Homemade Granola is the best simple breakfast or snack for both kids and adults! This healthy Homemade Granola recipe is chunky and packed with nuts, seeds, dried fruit and toasted coconut!

Provided by Caitlyn Erhardt

Categories     Breakfast

Time 1h30m

Number Of Ingredients 10

4 cups Old Fashioned Oats (Rolled Oats)
1 cup Sliced Almonds
1/2 cup Pepitas
1/4 cup Chia Seeds
2/3 cup Coconut Oil (, melted )
1/3 cup Honey
2 teaspoons Vanilla Extract
1 cup Dried Cherries
2/3 cup Unsweetened Flaked Coconut
1/2 teaspoon Fine Sea Salt

Steps:

  • Preheat oven to 350 degrees and line a ½ baking sheet with parchment paper. Set aside.
  • While the oven is preheating, combine Old Fashioned Oats, sliced almonds, pepitas and chia seeds to a large bowl and stir to combine.
  • In the same bowl, add in coconut oil, honey and vanilla extract and stir until everything is evenly coated.
  • Pour the granola onto the prepared cookie sheet and lightly press into a thin even layer. Place on the center rack of the oven and cook for 10 minutes.
  • After 10 minutes, remove the granola from the oven and toss it then lightly press down with the back of a spoon to help everything stick together. Also, add the coconut flakes over top. Return to the oven and bake an additional 10-15 minutes until golden. Do not overbake.
  • Once golden, remove from the oven, add the dried cherries over top and let cool for 1-2 hours on the baking sheet. Once cool, break apart and enjoy or store.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition Facts : Calories 301 kcal, Carbohydrate 29 g, Protein 6 g, Fat 19 g, SaturatedFat 11 g, Sodium 77 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

TOASTED-COCONUT GRANOLA



Toasted-Coconut Granola image

This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes about 7 cups

Number Of Ingredients 9

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup coconut flakes
1 1/4 cup raw pecans, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

Steps:

  • Preheat oven to 300 degrees.
  • Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
  • Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

COCONUT GRANOLA



<strong>Coconut Granola image

This crunchy coconut granola is an easy recipe for a make-ahead, on-the-go breakfast, or midday snack.

Provided by Maren Ellingboe King

Categories     Granola

Time 1h10m

Yield 16

Number Of Ingredients 10

5 cups rolled oats
2 cups almonds
2 cups unsweetened shredded coconut
1 ¼ cups maple syrup
½ cup coconut oil
1 egg white
2 tablespoons chia seeds
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon kosher salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper.
  • Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer.
  • Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly.
  • Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple).

Nutrition Facts : Calories 406.4 calories, Carbohydrate 40.7 g, Fat 25.4 g, Fiber 7.2 g, Protein 8.4 g, SaturatedFat 13.6 g, Sodium 132 mg

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