Homemade Cinnamon Coconut Granola
This homemade cinnamon coconut granola is lightly sweetened, warmly spiced, and easy to make with pantry staples. It bakes up crisp and fragrant and is perfect for yogurt, milk, or snacking by the handful.
A family favorite, provided by Staci Paulson Leishman
Homemade Cinnamon Coconut Granola
A simple homemade granola made with oats, coconut, honey, and warm spices. Lightly sweet, crisp, and perfect for breakfast or snacking.
Ingredients
- 2 1/2 cups rolled oats
- 1 cup shredded coconut
- 1/8 cup sesame seeds
- 1/4-1/2 cup wheat germ
- 1/2 cup honey
- 1/4 cup coconut oil melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper.In a large bowl, combine the rolled oats, shredded coconut, sesame seeds, wheat germ, cinnamon, nutmeg, and salt.In a small bowl, stir together the honey, melted coconut oil, and vanilla extract.Pour the wet ingredients over the dry ingredients and mix until everything is evenly coated.Spread the mixture into an even layer on the prepared baking sheet.Bake for 30 minutes, stirring halfway through, until lightly golden and fragrant.Remove from the oven and allow the granola to cool completely before storing.
Notes
- Granola will crisp up as it cools—don’t stir while cooling.Store in an airtight container at room temperature for up to 1 week.Add dried fruit or chocolate chips after baking, once fully cooled.For extra crunch, press the granola gently into the pan before baking and stir only once.
