One-Bowl Maple Coconut Granola

Homemade granola became a part of my cooking repertoire years ago, when I started making it for holiday gifts, calling it Christmas Crunch. Since then, I’ve auctioned it off at school fundraisers, packed it into college care packages, included it in the pages of my breakfast book, and even taught my husband (arguably this recipe’s biggest fan) how to make it. My granola has evolved since the Christmas Crunch days and I think this version is my best batch yet. Maple Coconut Granola is everything it should be — addictively crunchy, flavorful, and truly wholesome. I’m excited to share it with you.

Easy Granola to Make

One of the upsides to this recipe is how easy it is to make. It requires a single bowl, one spoon, and a baking sheet (plus measuring cups/spoons). You start by dumping dry ingredients into a big bowl, all of which are easy to source from an ordinary grocery store. Then, make a well in the center of the oats, add the wet ingredients, and stir. That’s it. Bake for about 50 minutes, during which time the mashup of oats, coconut, and maple syrup wafting from your oven will make your house smell glorious. Be sure to let the granola cool to room temperature before transferring it to a jar.

Is Granola Good for You?

That’s a very good question. It all depends on the granola. This particular recipe is packed with oats, nuts, seeds, and extra-virgin olive oil, ingredients that translate to fiber, vitamins, minerals, protein, and healthy fats. Rather than brown sugar, the granola is sweetened with a sensible amount of maple syrup, which keeps the added sugar a bit over a teaspoon per 1/3-cup serving. That’s a lot lower than plenty of options out there, both store-bought and homemade.

It is worth knowing that granola is calorically dense, meaning a small portion can deliver a fair number of calories. Depending on your energy needs, I recommend a portion of about 1/3 to 1/2 cup. That amount plus yogurt or milk and fresh fruit adds up to a very balanced meal. You can also enjoy just a few tablespoons scattered over yogurt, on smoothies, or in hot or cold cereal for added crunch.

Granola Swaps and Substitutions

This granola easily lends itself to plenty of swaps and substitutions depending on your tastebuds and what’s in your pantry. Here are a few ideas:

• Use any nuts you like, from almonds to hazelnuts, walnuts to pecans. They’re all crunchy, tasty, and good for you.
• Add 1/2 to 1 teaspoon ground cinnamon, ginger, or cardamom to the dry ingredients.
• Add 1 1/2 teaspoons vanilla extract
• Use a microplane to zest a whole orange into the granola before baking
• Add a few tablespoons sesame seeds or hemp seeds.
• If you don’t have maple syrup, use honey in its place. It’s thicker and sweeter, so cut the amount of honey by 1 tablespoon and add 1 tablespoon water.
• I think the coconut really makes this granola shine, but if you don’t like coconut, leave it out and add 1/3 cup more oats, and 1/4 cup more seeds.

Granola Serving Ideas

It’s always handy to have a jar of granola in the pantry to use in myriad ways. It’s a very versatile ingredient. Below are seven of my favorite ways to serve this granola:

1. Add a spoonful or two to the top of a smoothie
2. Enjoy a handful as an afternoon snack
3. Sprinkle it over plain yogurt and add fresh berries, pineapple, pears, or any other fruit
4. Add a spoonful to your breakfast porridge for a crunchy finish
5. Use it to dress up baked fruit desserts, such as baked apples or poached pears.
6. Combine it with your favorite breakfast cereal along with a sliced banana
7. Add it to a scoop of frozen yogurt or vanilla ice cream, along with a spoonful of dark chocolate chips

If you like this Maple Coconut Granola, you might like:

Coconut Granola Bark

Buckwheat Granola

Peanut Butter Granola Bars

Sheet Pan Granola Bark, a recipe I developed for Simply Recipes

5 from 2 votes

Print

One-Bowl Maple Coconut Granola

If you need a terrific, all-purpose, and very tasty everyday granola recipe, look no further. This is an easy one to make, with wholesome ingredients, and requires little more than a single bowl and spoon. Scatter it over yogurt, combine with berries and milk, or enjoy as a simple, crunchy snack.

Course Breakfast, Snack

Cuisine American

Prep Time 15 minutes

Cook Time 50 minutes

Servings 7.5 cups

Calories 190 kcal

Author Katie Morford

Ingredients

• 3 1/2 cups rolled oats (not quick oats)
• 1 cup roughly chopped raw nuts (almonds, walnuts, hazelnuts, pecans, cashews)
• 1/4 cup raw pumpkin (pepitas) or sunflower seeds
• 3/4 cup unsweetened, shredded coconut
• 1/2 teaspoon kosher salt (Diamond Crystal is the brand I use)
• 1/2 cup extra-virgin olive oil
• 1/2 cup pure maple syrup
• 3/4 cup dried fruit, such as raisins, dried cranberries, dried cherries, or chopped dried apricots

Instructions

1. Preheat oven to 300 degrees F.

2. In a large bowl, stir together the oats, nuts, seeds, coconut, and salt until thoroughly combined.

3. Make a well in the center of the bowl and add the maple syrup and olive oil. Stir very thoroughly until everything is evenly coated.

4. Dump the granola onto a large baking sheet lined with parchment paper. Spread the granola so it covers the entire baking sheet. It's important to spread it out so it cooks evenly and gets crunchy.

5. Bake until a deep golden brown, 45 to 50 minutes. Remove from the oven and scatter the dried fruit over the top. Let the granola cool completely.

6. Stir the dried fruit into the granola and store in a large jar or other airtight container. It will keep at room temperature for a few weeks.