What's For Breakfast: Cinnamon Coconut Granola

As I've mentioned before, I make a new batch of granola about every two weeks, since I eat it everyday for breakfast with Greek yogurt. For this latest batch, I decided to make it a little "healthier" by significantly reducing the sugar content. Instead of the typical addition of oodles of brown sugar or granulated sugar, I just went with a scant one-third cup of honey. I think there's still plenty of sweetness in this granola; but without the added sugar (or butter), the resulting granola lacks clumps. (And I have to admit, the clumps are typically my favorite part.) Regardless, this muesli-like granola is delicious, and it's always nice to switch things up from time to time.

Cinnamon Coconut Granola (printer-friendly version)
about 10 cups

4 cups rolled oats
2 cups unsweetened shredded coconut
2 cups sliced almonds
1/2 cup walnuts, chopped
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1 teaspoon granulated orange peel [optional]
3/4 teaspoon Maldon sea salt flakes
1/2 cup vegetable oil
1/3 cup raw honey

1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a large bowl, stir together all the dry ingredients. Pour in the vegetable oil and honey. (If you add the vegetable oil first, the honey will slide right out of the measuring cup of you add it second.) Stir with a wooden spoon or rubber spatula until all the ingredients are lightly moistened.
3. Spread the granola onto the prepped baking sheet.
4. Bake in the oven for 30 minutes, stirring occasionally.
5. Bake an additional 20 minutes, or until the coconut is lightly toasted.
6. Remove the granola from the oven and let cool on the baking sheet, stirring occasionally as it cools.
7. Store in an airtight container.

(inspired by this recipe)


  1. I love granola! And I'm a big fan of coconut too so this sounds totally amazing.

  2. This granola is definitely heavy on the coconut -- I've made two batches in a row now; it's my new favorite, for sure.


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