Toasted Coconut Crunchy Granola

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes


Adapted on a recipe found on “The SOBO Cookbook”.


  • 2 cups rolled oats
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup pecans and pumpkin seeds mixed (or other nuts and seeds you like)
  • 1/4 cup sunflower oil
  • 1/4 cup corn syrup or maple syrup
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp bourbon vanilla powder
  • 1/2 tsp salt
  • 1/4 cup mixed dried apricots, golden raisins (or dates, goji berries)


  1. Preheat the oven to 325° F.
  2. Spread the rolled oats on a cookie sheet and toast them in the oven for 15 minutes.
  3. On a separate baking sheet, toast the shredded coconut for no more than 5 minutes (check often, don’t let it brown).
  4. Remove both baking sheets from the oven and set aside to cool.
  5. Turn down the oven to 200° F.
  6. In a large bowl, mix together the oats, nuts, seeds, oil, corn or maple syrup, cspices and salt until well combined.
  7. Spread out on a cookie sheet (I used the same one) and bake in the oven for about 30 minutes.
  8. Remove from the oven and set aside to cool, about 30 minutes. This will allow the granola to clump together.
  9. Once cooled, transfer to a large bowl, breaking up the bigger pieces.
  10. Add the toasted coconut and dried fruit, tossing well to combine.


Experiment with different flavor combinations. If you don’t like coconut add more dried fruit, seeds or nuts.
This crunchy granola can be stored in a tightly sealed container (I put it in a mason jar) for up to 2 weeks.

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