Tropical Coconut Granola is a sweet, crunchy, and full of flavor treat, which is great to pair with milk, yogurt, and fruit. What I love most about homemade granola is that it is versatile and pantry-friendly. It is perfect for using up all the stray nuts and dried fruits left at the back of your pantry. And since I’m a big fan of granola for snacking and desserts, I make a new batch most weekends.
This recipe produces crunchy granola without a heavy hand of refined sugar. I use honey and coconut sugar instead. It is quick to throw together and stores well, offering a sweet-tooth option during the week. Enjoy!
To make the Tropical Coconut Granola, you will need the following ingredients:
Preheat the oven to 325 °F.
In a bowl, combine 3 cups old-fashioned oatmeal and ¾ cup slivered almonds. Stir and set aside.
In a medium bowl, combine 6 tablespoons honey, 5 tablespoons coconut oil, 6 tablespoons coconut sugar, 1 teaspoon vanilla extract, and 1 pinch salt and microwave for 15 seconds. Stir to combine.
Pour the honey mixture over the oat mixture and stir well until combined.
Spread the granola in an even layer onto a baking sheet lined with parchment paper.
Bake for 20 to 30 minutes, stirring and flipping around every 6-8 minutes, until golden.
Remove from the oven, and let cool for 20 minutes. Stir in ½ cup flaked coconut and ½ cup raisins.
Keep stored in an airtight container for up to one month. Serve with milk or yogurt, and enjoy!
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