Super Chunky Maple Coconut Granola

Course: Snack


  • 1 1/2 cups oats
  • 1 cup unsweetened coconut flake
  • 5 oz slivered or chopped almonds
  • 1 Tbsp cane sugar
  • 1 tbps flax, optional
  • 1/4 tsp sea salt
  • 6 Tbsp coconut oil
  • cup maple syrup
  • 2 tsp pure vanilla extract
  • 1/4 cup dried fruit, optional


  • Preheat oven to 325 degrees F (162 C).
  • Add oats, coconut, almonds, sugar, and salt to a large mixing bowl and stir to combine.
  • To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation. Add vanilla, whisk once more.
  • Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a parchment-lined large baking sheet and spread into an even layer.
  • Bake for 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
  • To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible!
  • Bake 5-7 minutes more, watching carefully as to not let it burn. You’ll know it’s done when the granola is golden brown and very fragrant.
  • Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling (optional). Break into clumps.
  • Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
  • This is delicious as is or with almond or coconut milk, flaxseed meal, hemp seeds, and banana!