Coconut Granola (Vegan)
Coconut Granola is packed with wholesome nuts and a vibrant variety of dried fruits. If you’re looking for a nourishing addition to your breakfast or for a hearty on-the-go snack, this vegan granola is a harmonious of flavors that’s sure to become a new family favorite.
One of the first recipes I made by Chef Marcela was her homemade granola. What I love most about it is its adaptability. Her recipe calls for butter, but my husband is cutting back on dairy so I made it with coconut oil and it’s delicious. She uses honey, I use agave. I even add extra coconut – both in shredded and flake form – because I love the flavor it adds to this granola.
So here is my spin on Chef Marcela’s granola recipe from her beautiful cookbook, Casa Marcela. Amado and I used to make this regularly when he was younger and now that he and Valentina are back in school, it’ll be part of rotation once again. We enjoy it as a snack and mixed into cottage cheese and oatmeal. Michael does, too. I knew this granola was a hit when he said, “Don’t lose this recipe.”
WHY I LOVE THIS RECIPE
Wholesome ingredients, customized to perfection: choose a mix of your favorite ingredients, from heart-healthy nuts like hazelnuts and pepitas to fiber-rich dried fruits such as raisins and cranberries.
Nutrient-rich energy boost: Laden with nutrient-dense nuts and dried fruits, this granola offers a sustained energy source to fuel your day. Packed with essential vitamins, minerals, and dietary fiber, this homemade treat supports your overall well-being while satisfying your cravings.
Versatile: Sprinkle it over your morning yogurt or smoothie bowls, or grab a handful as an on-the-go snack. It’s also a great addition to biónicos.
INGREDIENTS
- Old-fashioned oats
- Dried fruits such as cranberries and raisins (I like using white raisins); sliced dates and sliced apricots also work well in this recipe
- Nuts such as almonds, hazelnuts, pepitas
- Dry coconut, unsweetened in both shredded and flake form
- Cinnamon
- Salt
- Coconut oil
- Brown sugar
- Agave
- Mexican Vanilla Extract
HOW TO MAKE THIS RECIPE
Step 1
Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside. Add dry ingredients to a large bowl.
Step 2
Mix the oats, cranberries, raisins, almonds, pepitas, hazelnuts, coconut, cinnamon, and salt in a large bowl.
Step 3
Combine the coconut oil, sugar, agave, and vanilla in a small saucepan over medium heat, stirring until coconut melts and the sugar is completely dissolved, about three minutes. Remove from heat.
Step 4
Pour the liquid mixture over the oats, mixing everything until well coated.
Step 5
Transfer to the prepared baking sheet and, using a spatula, press the oats evenly into the pan. Make sure that the edges aren’t too thin because this can cause them to burn. Bake until the top is golden brown, 15 to 20 minutes. Remove from the oven and allow to cool.
Step 7
Using your hands, crumble the granola into bite-sized pieces.
HOW TO STORE
Store in a large glass jar or container. For optimal freshness, eat granola within one month.
WHAT PAIRS WELL WITH VEGAN COCONUT GRANOLA?
Vegan coconut granola’s delightful blend of flavors and textures makes it a versatile treat that pairs well with a variety of ingredients. Here are some excellent options to enjoy alongside your coconut granola:
Cottage cheese or yogurt: Add a spoonful of granola on top of cottage cheese or vegan yogurt, or any other type of yogurt for a satisfying and balanced breakfast or snack.
Fresh fruit: Sliced bananas, berries (such as strawberries, blueberries, or raspberries), chopped mangoes, papaya, or diced apples add a burst of freshness and natural sweetness that contrasts well with the granola’s texture. It’s a great addition to bionicos, too.
Nut butter: Drizzle a spoonful of almond butter, peanut butter, or cashew butter over your granola to enhance the richness and add a savory note to the sweet flavors.
Smoothie bowls: Use your coconut granola as a smoothie bowl topping for a delightful contrast to the smooth texture of the bowl.
Chia pudding: Layer your coconut granola with chia pudding for a delightful parfait.
Ice cream: For a special treat, sprinkle coconut granola on top of your favorite ice cream. The granola adds both texture and a hint of coconutty goodness.
LOOKING FOR MORE INSPIRATION?
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Coconut Granola (Vegan)
Equipment
- Large bowl
- Small pot
- Parchment paper
- Baking sheet
Ingredients
- 2 cups old-fashioned oats
- ¼ cup dried cranberries
- ¼ cup golden raisins
- ½ cup sliced almonds
- ½ cup hazelnuts roughly chopped
- ½ cup raw pepita seeds
- ¼ cup unsweetened shredded coconut
- ¼ cup unsweetened coconut flakes
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons coconut oil
- ¼ cup light brown sugar lightly packed
- ¼ cup agave
- 1 teaspoon pure Mexican vanilla extract
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- Mix the oats, cranberries, raisins, almonds, pepitas, hazelnuts, coconut, cinnamon, and salt in a large bowl.
- Combine the coconut oil, sugar, agave, and vanilla in a small saucepan over medium heat, stirring until coconut melts and the sugar is completely dissolved, about three minutes. Remove from heat.
- Pour the liquid mixture over the oats, mixing everything until well coated.
- Transfer to the prepared baking sheet and, using a spatula, press the oats evenly into the pan. Make sure that the edges aren’t too thin because this can cause them to burn.
- Bake until the top is golden brown, 15 to 20 minutes. Remove from the oven and allow to cool.
- Using your hands, crumble the granola into bite-sized pieces.
A Note from Lola
- Instead of roughly chopping nuts with a knife (this can be a bit challenging), a hand-held citrus juicer works well to smash the nuts and provides the same effect
- Use gluten-free oats to make this recipe gluten-free
- Raw almonds are a good substitute for the hazelnuts
- Roughly chopped pecans and walnuts also work well in this recipe
- Sliced dates and dried apricots are great additions to the cranberries and raisins
- Extra coconut flakes are wonderful if you like coconut
Nutrition
Originally published on February 9, 2018
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I made Chef Marcela’s granola. Unfortunately 400 degrees for twenty minutes was too high and too long. The granola burnt. I’m glad you made yours at 350 degrees and only cooked it for 15 minutes. I think that’s what I will do next time. Now I have a burnt granola to throw away 🙁
That’s exactly what happened to me – I have no idea how at 400 degrees it wouldn’t burn. Even at 350 I watch it to make sure it doesn’t get too dark. Sometimes I even bake it at 325 and then just turn off the oven and let it cool in there. Try it with coconut oil next time (like I use in my version) – it’s really good!
I love the ease of making granola and the coconut oil somehow makes it taste sweeter without using a ton of sugar. I quadruple the batch to share with others.
I love the hit of coconut it adds, too! This makes a great gift for the holidays and also for college care packages.