As far as baking projects go, throwing together a batch of granola is one of the most unfussy. It never sticks to the pan or spreads everywhere or deflates mysteriously . . . not that I’d know anything about those sorts of oh-so-disappointing baking failures. Rest assured, granola will never let you down. All you need are some rolled oats, your sweetener and fat of choice, and one or more of your favorite nut or fruit add-ins. A quick mix of the ingredients, followed by a slow toasting in a low oven is all it takes. Just remember that if you’re adding dried fruit, it’s best to mix it in after the granola has cooked and cooled, since its high sugar content would cause it to burn in the oven.
The trick to a fool-proof granola is in the low-temperature baking — I never bake granola above 300F. It’s simply too easy to burn it if you crank up the temperature any higher, and a little extra time in the oven just makes things even crispier and intensifies the toasty flavor. Be patient with your granola, stirring it every ten minutes to ensure even toasting and to monitor its degree of doneness.
Once I came up with this recipe for Double Coconut Granola, I pretty much abandoned all other variations. It is just sweet enough from clover honey, and the scent is pure coconut, thanks to both virgin coconut oil and toasty shreds of unsweetened coconut. The generous teaspoon of salt really intensifies the flavor and takes this granola from ordinary to I-can’t-stop-eating-this delicious.
Double Coconut Granola
6 C. rolled oats
1 2/3 C. unsweetened shredded coconut
1/2 C. clover honey
1/3 C. virgin coconut oil
1 Tbsp. vanilla extract
1 tsp. kosher salt
1. Heat oven to 300F.
2. In a large bowl, combine oats and shredded coconut.
3. In a small saucepan, cook honey, coconut oil, vanilla, and salt over medium heat until the mixture just begins to simmer.
4. Pour honey/oil mixture over oats and coconut flakes, and stir with a wooden spoon until well combined.
5. Spread out granola on a baking sheet. Place in oven, bake for 10 minutes, then stir granola. Repeat until granola is well-toasted — this took me four stirs, or 40 minutes total cooking time.
6. Cool on baking sheet, stirring occasionally. When cooled, store in airtight containers for up to 2 weeks. Can refrigerate or freeze for longer shelf life.
Nutrition Information:
Serving size: 70 grams (about 1/2C.) Calories: 233 Fat: 12g Sodium: 122mg Carbs: 32g Fiber: 4g Sugars: 8g Protein: 4.5g
I love the simplicity and deliciousness of granola as well. I haven’t tried mine with coconut though…looks delicious!
Delicious recipe! Tomorrow morning I’m going to be wishing I had some of my own.
Just lovely. Thanks you for posting. I love granola with yogurt and I am going have to try this out.
I just love your recepies! Thank you!
I think summer has me craving coconut more than usual – maybe I’m secretly nostalgic for the official smell of childhood summertime – Coppertone. In any event, this recipe looks delicious!
Coconut granola? I am ALL over this!
Yum! I have got to try this granola. Do you know how I could make it into a bar form?
Well, it seems that most recipes for granola bars call for the addition of eggs and flour to hold everything together. If you’re not vegan, that’s probably the best way to go! I’d halve the recipe for a 9×9 baking pan, and add 1 beaten egg and 1/2 C. of whole wheat pastry flour and see how that worked out.
Sounds good! I’m constantly on the hunt for a fab granola recipe.
I loooove the simplicity of this granola. Most granola recipes have you throwing in a bazillion extras and everything gets lost in the mix. I can see how the coconut would really shine through in this batch. Bookmarked!
Thanks, Susan! You gotta try it — I’d send you some, but I think the shipping costs would be prohibitive since you are all the way up there in Canada =). Let me know if you make a batch!
I made this this weekend and it was a huge hit! The coconut oil certainly intensifies the coconut flavor. Delicious! I added some chopped almonds during the baking and then tart cherries after it was cooled. Thanks for a wonderful recipe.
Awesome! Glad you liked it.
[...] the rest of the flavors — I’ll bet the Naked Coconut would be great topped with some Double Coconut Granola! A big thanks to Coconut Bliss for sharing your frozen desserts with [...]
Is there any way topost the nutritional information for this recipe? I jsut made some and it came out fantastic!
I just edited the post to include nutritional information. Glad you are enjoying the recipe!
Hi! I’ve been trying to find coconut oil everywhere this weekend to make this and I can only find stuff in a tub that looks like coconut butter. I’m guessing virgin coconut oil is in typical oil form? (Like olive?) Where did you find it?? I’m dying to try this granola!!
PS. Found your blog through eat, live, run and I love it!!
You probably found the right product! Coconut oil comes in a jar and is solid at room temperature — it’s slightly more translucent than coconut “butter,” which includes coconut solids, but it is still a cloudy white color. Whole Foods sells various brands, including their own 365 house brand.
Ohhhh okay! Thank you!!!
[...] to the random number generator, you are the lucky winners of my coconut granola! Email your address to me at operagirlcooks@gmail.com and I will send some granola your way this [...]
Homemade granola with coconut sounds delicious!
I am making this right now and my house smells delicious! Can’t wait to actually eat it!
OKay – so this is the best granola ever! Thanks for posting the recipe! It tastes so similar to honey bunches of oats with almonds (without almonds?!)…so good.
I will be making another batch tonight and sending it to my good friend in Kenya.
I’m so glad you like it. I imagine your friend in Kenya will be pleased to receive a sweet treat from so far away!
[...] granola is the flavor that really carries the cereal, though. I chose a Double Coconut Granola from Opera Girl Cooks that I’d heard a ton about. Once it cooled, it lived up to the hype [...]
Thanks for the delicious granola recipe! I used it in my homemade breakfast cereal and really enjoyed it!
You’re welcome! I’m glad that you liked it!
[...] in many of my baked goods. It adds flavor and richness to my pancakes, scones, oatmeal cookies, and granola. It’s also a perfect vegan substitute for butter in just about any baking recipe. Not to [...]
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I can’t wait to try this granola… mmm…
Thanks again for the granola! What a fabulous thing to find in one’s mailbox!
It was delicious. I had it one day with almond milk and the next with some vanilla yogurt and chopped bananas. Delectable!
[...] you seen Coco’s recipe for her Double Coconut Granola? It’s all the [...]
I made a similar recipe. Just smaller a batch, used agave instead of honey and added almonds/walnuts for crunch. Love the coconuts, they are yummy aren’t they?
[...] Opera Girl’s Double Coconut Granola [...]
[...] I was cooking dinner I made 1/2 a batch of Opera Girl’s coconut granola. I accidentally baked it too long and it got a little too crispy but it was [...]
Love that you used coconut oil for this!
[...] another handful mid-morning. And perhaps later have a small bowl with a splash of milk. Heaven. The recipe I used is from Opera Girl Cooks. My notes are [...]
[...] Posted on July 12, 2011 by fitinthemidwest| Leave a comment Tonight, I made a big batch of Double Coconut Granola and I used coconut oil for the first [...]
[...] 6. Cool on baking sheet, stirring occasionally. Add the sweetened coconut. When cooled, store in airtight containers for up to 2 weeks. Can refrigerate or freeze for longer shelf life. recipe adapted from: Opera Girl Cooks [...]
Reblogged this on deana44's Blog and commented:
It’s all about eating healthy!
Thanks!
Is it supposed to be 6 cups of oats? I followed this exactly, but I found that I could not coat the oats correctly with the amount of liquid. I also had to use 2 different baking sheets to bake. I think the amount of liquid needs to be increased or the amount of oats decreased to make this correctly. After searching the internet, I found several similar receipes that called for just 3 cups of oats. Will do it that way next time.
Hi Jessica —
The amounts are correct, as this is a fairly low-sugar recipe that still packs a lot of flavor! It takes a quick hand to fold in the liquid before it gets absorbed, and the finished product is more of a loose granola, without clumps that stick together. It is still crunchy and delicious, however, and just sweet enough.
Thank you for thisrecipe! Made some yesterday and oh boy it is good…
I added some orange zest to it which made the whole house smell of oranges during baking time!
I also use creamed coconut instead of flakes, thought it was the same thing so have to go out some time and get me some of those flakes
Thanks again!
André
This is hands-down the best granola I’ve ever had. I can’t make it through the day without a second helping, which means I’ve been eating it for breakfast AND lunch. Thank you so much for sharing this wonderful recipe!
Wow, thank you Lia! I’m so glad you’re enjoying it!