TOASTED COCONUT MAPLE OAT BREAKFAST GRANOLA
Toasted Coconut Maple Oat Breakfast 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. It is 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. It’s a quick and nutrient-rich recipe ideal for busy mornings or thoughtful meal preparation. 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. Toasted Coconut Maple Oat Breakfast 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
Snack
INGREDIENTS
The preparation of Toasted Coconut Maple Oat Breakfast Granola involves the following ingredients:
- 30 grams | 1.06 ounces | ¼ cup rolled oats
- 10 grams | 0.35 ounces | ¼ cup desiccated coconut
- 20 grams | 0.71 ounces | 1 tablespoon maple syrup
- 5 grams | 0.18 ounces | 1 teaspoon coconut oil
- 2 grams | 0.04 ounces | ¼ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 247 kilocalories
- Total Fat: 9.4 grams
- Saturated Fat: 5.6 grams
- Carbohydrates: 37.8 grams
- Fibre: 3.4 grams
- Sugar: 17.9 grams
- Protein: 4.6 grams
- Sodium: 3 milligrams
- Calcium: 14 milligrams
- Iron: 1.1 milligrams
- Potassium: 126 milligrams
PREPARATION
- Preheat The Oven: Set your oven to 160 degrees Celsius. 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.
PREPARATION TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Toasted Coconut Maple Oat Breakfast Granola:
- Use A Flat Tray: A wide and 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 Preparation Ready: Double or triple the recipe and portion into jars or containers for a leisurely grab-and-go breakfast.
