Coconut Granola

Nutrition · per serving

Steps

1. 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.

   50 g almonds, roughly chopped40 g pecans, roughly chopped
2. 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.

   80 g unsweetened coconut flakes50 g almonds, roughly chopped40 g pecans, roughly chopped30 g pumpkin seeds3 g ground cinnamon1 g fine sea salt
3. 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.

   35 g honey20 g coconut oil, melted5 ml vanilla extract
4. 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.

   35 g honey20 g coconut oil, melted5 ml vanilla extract80 g unsweetened coconut flakes50 g almonds, roughly chopped40 g pecans, roughly chopped30 g pumpkin seeds3 g ground cinnamon1 g fine sea salt
5. 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. 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. 7

   Break into chunks and serve. Store any extra in an airtight jar once fully cool.

Origin & History

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.