Coconut Granola
Recipe type: Breakfast
Serves: Makes 4 cups.
  • 2 1/2 cups rolled oats, gluten free optional
  • 1 cup sliced raw almonds
  • 1 cup unsweetened flaked coconut
  • 1/2 cup ground chia seeds (or flax seed if you don't have chia)
  • 1/2 teaspoon salt
  • 1/4 cup honey
  • 1/3 cup coconut butter (or unsweetened flaked coconut to make coconut butter- instructions below)
  • 2 tablespoons room temperature coconut oil
  • 2 teaspoons vanilla extract
  1. Preheat oven to 325 degrees F. Line a baking sheet with a silicone mat or parchment paper/foil. In a large bowl, combine oats, almonds, flaked coconut, ground chia seeds, and salt. Stir well and set aside.
  2. In a small bowl, combine honey, coconut butter, coconut oil, and vanilla extract. Melt in the microwave for 30 seconds until completely melted. Stir until combined. If you do not have coconut butter, place 1/3 cup unsweetened coconut in a food processor and process until it becomes the consistency of butter. This may not happen completely because it is such a small amount of coconut. Process for about 5 minutes, scraping down the side occasionally.
  3. Add wet ingredients to the large bowl and stir until completely combined. Spread evenly on baking sheet. Bake for 10 minutes, toss, and bake for another 10 minutes until lightly browned. Let cool completely before tossing- this is what creates the great clumps. Store in an air tight container for up to two weeks.
Recipe adapted slightly from How Sweet It Is Coconut Butter Granola.
Recipe by 24 Carrot Life at