americangranolapaleococonutalmondbreakfastbaked

Coconut Granola

Name: Coconut Granola
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 80 g unsweetened coconut flakes; 50 g almonds, roughly chopped; 40 g pecans, roughly chopped; 30 g pumpkin seeds; 3 g ground cinnamon; 1 g fine sea salt; 35 g honey; 20 g coconut oil, melted; 5 ml vanilla extract

This coconut granola is crisp, fragrant, and richly toasted, with buttery pecans, crunchy almonds, and pumpkin seeds bound together by honey and coconut oil. It delivers deep nutty flavor and warm cinnamon in a simple, beginner-friendly grain-free breakfast or snack.

30 min

2 servings

747 kcal

American

Ingredients

Granola mix

80 gunsweetened coconut flakes
50 galmonds, roughly chopped
40 gpecans, roughly chopped
30 gpumpkin seeds
3 gground cinnamon
1 gfine sea salt

Honey coating

35 ghoney
20 gcoconut oil, melted
5 mlvanilla extract

Instructions

1
Preheat the oven to 160°C and line a small baking tray or shallow baking dish with baking paper. Roughly chop the almonds and pecans so the granola clusters more evenly and toasts at the same rate.
2
In a mixing bowl, combine the coconut flakes, chopped almonds, chopped pecans, pumpkin seeds, cinnamon, and salt. Toss well so the spice is evenly distributed before adding the sweetener.
3
In a small bowl, stir together the honey, melted coconut oil, and vanilla extract until smooth. If the honey is thick, warm it briefly so it coats the dry mix more evenly.
4
Pour the honey coating over the dry mixture and mix thoroughly until all the nuts, seeds, and coconut are lightly glossy. Spread the mixture onto the lined tray in an even layer, pressing it down gently if you want more clusters.
5
Bake for 12 minutes, then stir gently from the edges toward the center for even browning. Return to the oven for 4-6 minutes more, watching closely; the granola is done when it is golden and smells deeply toasted, but the coconut should not become dark brown.
6
Remove from the oven and let the granola cool completely on the tray without stirring much. This resting time helps it crisp up and form clusters.
7
Break into chunks and serve. Store any extra in an airtight jar once fully cool.

Nutrition per serving

747 kcal

Calories

13g

Protein

33g

Carbs

64g

Fat

10g

Fiber

Notes

•For a less sweet granola, reduce the honey to 25 g; the texture will be slightly looser.
•Watch carefully during the final minutes, as coconut and nuts can go from golden to overbrowned quickly.
•Serve over coconut yogurt or with fresh berries for a simple paleo breakfast.
•For extra crunch, do not overcrowd the tray; a shallow, even layer toasts best.

Background

Granola developed in the United States in the late 19th century as a health-focused cereal food. Paleo-style versions are a modern adaptation that replace oats with nuts, seeds, and coconut to fit grain-free eating patterns while keeping the crunchy, toasted character of classic granola.

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