Recipe: Coconut Oil Granola

This is a far different breakfast post than the last. Rainbow doughnuts aren’t exactly the wisest of breakfast choices, but oats definitely can be.

We all know oats are a super healthful breakfast choice…the thing is, I kind of, sort of don’t love oatmeal. Not really at all. I know a lot of people that are big fans of the stuff, but I just can’t get with it. I can, however, get with granola. I think it’s the crunchy, toasty nature of the stuff that wins me over. Add in some nuts, spice, and any number of mix-ins and I’m sold.

This batch has is full of toasty coconut, as well as coconut oil, macadamias, sunflower seeds and almonds for nuttiness, chewy and sour dried cherries, a little lemon zest for brightness, a variety of spices for warmth, and honey for a little something sweet. There’s also a beaten egg white in there, making this granola the chunky variety. Granola comes together quickly and only requires a bit of baking and stirring before you have crunchy, golden brown goodness for topping yogurt or tossing into a cereal bowl with milk.

Coconut Oil Granola

Adapted from The Kitchn and this recipe.

You can switch up the nuts, seeds, and dried fruits to your liking. You can also use olive oil instead of coconut. Chocolate chips even make a great mix-in, but should be added after baking and cooling.  

3 cups rolled oats

2/3 cup almonds, coarsely chopped

1/3 cup macadamia nuts, coarsely chopped

1/3 cup sunflower seeds

1 cup dried sour cherries

1 cup unsweetened coconut chips

pinch of salt

zest of 1 lemon

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon allspice

3/4 cup honey

1/2 cup coconut oil

1 teaspoon vanilla

1 egg white, beaten

Preheat oven to 325F and line a baking sheet with parchment.

In a large mixing bowl combine oats, nuts, sunflower seeds, cherries, coconut, salt, lemon zest, and spices, toss to combine well.

In a medium saucepan melt together honey and coconut oil, just to combine. Add vanilla, remove from heat and pour over oat mixture, stirring to combine and coat well. Add the egg white and mix to coat well. Spread the mixture onto the baking sheet in an even layer and bake 15 minutes, stir and continue to bake in 10 minute intervals, stirring between each until granola is uniformly golden. Allow to cool completely on the baking sheet before breaking up and storing in an airtight container. If you do not allow it to cool completely the granola will not be chunky, but just as delicious still.

To make the yogurt granola cups start by macerating some berries in a bit of sugar to taste, spoon into the bottom of a clean jar, top with greek yogurt, a drizzle of honey, and a handful of granola. If you use a jar with a lid, you can take this treat on the go.



  1. says

    This sounds great! I love coconut.

    I also DESPISE oatmeal…….I have tried and tried to like it, put fruit, chocolate chips in it, make it savory with olive oil and fried eggs…..blech. I just can’t understand how people could like it….lol.

  2. Jessica says

    Cindy, I just made this granola while I was working on dinner. It is FANTASTIC! My darling boy thinks I now know how to “make everything from scratch.” I’m just thankful you’re here to show me how it’s done. xoxo

  3. Kristine says

    This sounds delicious, I can’t wait to try it! I do not adore oatmeal either (I think it’s a texture thing). But my husband is allergic to macadamia nuts. What would you suggest substituting?

  4. says

    Hi! I love your granola recipe and can’t wait to try it! I do have one question though: what are coconut chips? I’m familiar with shredded coconut, or coconut flakes – is that the same thing? And if chips aren’t the same as flakes, can I buy coconut chips in a grocery store, or are they more of a health food store item? Thanks for your help!


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