COCONUT MAPLE GRANOLA
Coconut Maple Granola is a delightful and golden-baked breakfast blend that combines the rich flavours of maple syrup, desiccated coconut and vanilla with wholesome rolled oats. Lightly tossed in coconut oil and slowly roasted, this small-batch granola delivers a toasted crunch and a tropical sweetness that’s perfect over plant-based yoghurt, sprinkled on smoothie bowls or eaten by the handful. The coconut provides texture and a hint of indulgence, while the maple syrup brings a naturally sweet depth. With just five simple ingredients, it’s a quick and nutrient-rich recipe ideal for busy mornings or thoughtful meal prep. This granola is vegan, high in fibre and free from refined sugars, making it a satisfying and nourishing option for all ages. Whether you’re enjoying a quiet breakfast or building a portable snack, Coconut Maple Granola delivers texture, flavour and clean energy in every bite.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, Prepared in Advance, 5 Ingredients or Less
OCCASION/HOLIDAY
Summer, Mother’s Day, Back-to-School, Picnic, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Kid Friendly, Low Sodium, Quick & Easy
DISH TYPE
Energy Bars
INGREDIENTS
The preparation of Coconut Maple Granola involves the following ingredients:
- 30 g rolled oats
- 10 g desiccated coconut
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil
- 1/4 teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 241.9 kcal
- Fat: 9.9 g
- Saturated Fat: 7 g
- Carbohydrate: 35.5 g
- Sugar: 13.3 g
- Sodium: 5.4 mg
- Fiber: 3.7 g
- Protein: 4.5 g
- Calcium: 36.1 mg
- Iron: 1.7 mg
- Potassium: 187 mg
PREPARATION
- Preheat The Oven: Set your oven to 160°C (fan 140°C) or 325°F. Line a baking tray with parchment paper.
- Mix The Wet Ingredients: In a small bowl, combine the maple syrup, melted coconut oil and vanilla extract until smooth.
- Combine With Dry Ingredients: In a separate bowl, mix the rolled oats and desiccated coconut. Pour the wet mixture over and stir until the mixture is well-coated.
- Spread And Bake: Spread the granola mixture evenly on the prepared tray. Bake for 15 to 18 minutes, stirring halfway through to ensure even roasting.
- Cool Completely: Once golden, remove the tray from the oven and allow the granola to cool on the tray to crisp up before serving or storing.
PREP TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Coconut Maple Granola:
- Use A Flat Tray: A wide, shallow tray promotes even baking and better crispness.
- Don’t Overmix Midway: Stir once during baking to avoid over-handling and help form small clusters.
- Let It Rest After Baking: Cooling the granola completely allows it to develop its crunchy texture.
VARIATIONS
- Add Crunch: Mix in chopped walnuts, pecans or pumpkin seeds before baking for added crunch and nutrients.
- Fruit Additions: Stir in dried mango, pineapple or golden raisins after baking for a tropical twist.
- Spice It Up: Add a pinch of cinnamon or nutmeg to enhance the depth of flavour.
- Low-Sugar Option: Reduce the maple syrup to 1/2 tablespoon and add a touch of stevia if desired.
PREPPING AND STORAGE
- Cool Fully Before Storage: Always let the granola cool to room temperature before storing to prevent sogginess.
- Storage Time: Store in an airtight container at room temperature for up to 1 week for optimal crunch.
- Freezing Option: Freeze in sealed zip-lock bags or airtight jars for up to 1 month. Defrost at room temperature before use.
- Meal Prep Ready: Double or triple the recipe and portion into jars or containers for a leisurely grab-and-go breakfast.