Vanilla Coconut Granola

Thinking about trying homemade granola? It's easier than you think! Plus it will have your home smelling good. We love the warmth of vanilla, so we went with this simple combination of vanilla and coconut. Vanilla Coconut Granola is so versatile, that you will find yourself putting it on top of everything.

You won't believe how easy it is to toss this granola together. Sure, the store-bought stuff is convenient, but it often contains additives and almost always added sugars.

This vanilla coconut granola is made with all good, easy-to-find ingredients and requires minimal effort. If you can stir, you can make this!

Ingredients for vanilla coconut granola

A few pantry staples, and you are well on your way to good coconut granola.

• Old-fashioned oats get the real deal, not quick-cooking or instant oats.
• Almonds They add the best crunch. Feel free to substitute another nut.
• Chia seeds These add additional texture and fiber.
• Unsweetened coconut flakes Be sure they are unsweetened. Since you will be adding a sweetener (maple syrup), you don't want coconut that's already sweetened.
• Cinnamon Ground cinnamon for warmth.
• Maple syrup For sweetness, and it helps the granola stick.
• Salt A little salt to balance out the sweetness.
• Oil Use a neutral-tasting oil such as vegetable, canola, or grapeseed. For more coconut flavor, you can use melted coconut oil. We have also made this with olive oil. The oil is what gives the granola its golden brown color.
• Vanilla Pure vanilla extract.
• Coconut extract If you can get your hands on coconut extract, it helps to enhance the flavor of the coconut. You can also use coconut extract in our key lime coconut pie if you need further inspiration.

Step-by-step instructions

Check out these steps for making good coconut granola with vanilla. line your pan with parchment paper or a silicone baking mat, or you will have a sticky mess!

Step 1. Preheat the oven to 300°F. Combine all the ingredients in a bowl.

Step 2. Stir the oats and ensure that they are well coated.

Step 3. Pour out the oat mixture into a prepared baking pan. Spread it out flat and even in the pan. Bake the granola for about 20 minutes.

Step 4. After 20 minutes, give it a gentle toss with aspatula to ensure even browning. Continue baking, and remove from the oven when golden brown.

After removing the granola from the oven, allow it to sit at room temperature, uncovered and undisturbed, until hardened and dried. Serve immediately or store for later use.

Expert tips

• Resist the urge to overbake because you don't see that the granola has hardened after the cooking time. The granola will still be soft at first and will harden as it dries.
• Ensure that the granola cools completely in the pan before storing it in an airtight container. If it is still warm, it will get mushy in storage.
• When breaking up the granola, keep some clusters together- those are the best for easy snacking.

Substitutions

Once you master the base recipe of granola, you can change up the ingredients any which way you want. keep the oil and the sweetener in roughly the same amounts.

• Nuts Swap out the almonds for any nut you like. Walnuts, pistachios, or pecans are great choices. You can also mix and match nuts with seeds, such as pumpkin or sunflower seeds.
• Sweetener You can use honey, agave, or date syrup in place of the maple syrup.
• Oil For a richer taste, you can use extra-virgin olive oil. Try melting coconut oil for additional coconut flavor.
• Flavorings Play around with other flavors, such as almond extract.
• Fruit Add dried fruit such as raisins, cranberries, or freeze-dried fruit. Do this AFTER you bake the granola, or the fruit will get hard and dry out.

Vanilla coconut granola uses

There are endless possibilities when it comes to granola. Here are a few suggestions to try.

• Try it on top of yogurt. It pairs well with this vanilla one!
• Top your favorite ice cream with it.
• Having oatmeal? It makes the best crunchy topping.
• Make it portable for a good snack.
• And our favorite...give some to a friend! We love to toss the granola in a cute bag and make edible hostess or holiday gifts for loved ones.

Keeping leftovers

Store vanilla granola with coconut in an air-tight canister at room temperature for up to 2 weeks. Mason jars are suited to this.

When storing homemade granola, be sure it's fully cooled. If not, it can produce condensation/moisture, leading to spoilage.

Why isn't our granola hard?

Bake the granola as directed, and look for a golden brown color. At first, the granola will still appear soft, even though it has browned. That's ok! It will harden as it sits. Leave it undisturbed at room temperature until fully cooled and dried.

Can we use quick or instant oats for making granola?

You'll want to avoid using any oats labelled as quick or instant, as these are already pre-cooked, and will affect the consistency of your final product. This recipe has not been tested with steel-cut variety oats. Stick to oats labelled as old-fashioned oats for the best success.

Solid granola pairings

Ingredients

Makes 6 cups

• 3 cups old-fashioned rolled oats
• 1 cup almonds
• 1 tbsp chia seeds
• 1 cup unsweetened coconut flakes
• 1 tsp cinnamon
• ¾ tsp Kosher or fine sea salt
• ⅔ cup maple syrup (or honey)
• ½ cup neutral oil (vegetable, canola, grapeseed)
• 1 tbsp vanilla extract
• 1 tsp coconut extract

Equipment

• large sheet pan

Method

1. Preheat the oven to 300°F. Line a large baking sheet (18 x 26) with parchment paper.

2. In a medium bowl, combine the oats, nuts, seeds, coconut, salt and cinnamon. Stir to blend.

3. Add the maple syrup, oil, and the extracts. With a spatula or wooden spoon, stir all the ingredients until well-coated.

4. Spread out the mixture evenly on the pan. Bake at 300°F for 35-40 minutes, stirring halfway through, or until browned (the granola will still be soft when done- it will harden as it dries).

5. Let cool completely in the pan. When cooled, break into small clusters.

6. Store in an air tight container at room temperature for about 2 weeks.

Kitchen notes

• Resist the urge to overbake because you don't see that the granola hardened after the cooking time. The granola will still be soft at first and will harden as it dries.
• Ensure that the granola cools completely in the pan before storing it in an airtight container. If it is still warm, it will get mushy in storage.
• When breaking up the granola, keep some clusters together- those are the best for easy snacking.