This Honey Coconut Granola is a simple and sweet granola. No nuts, no seeds, nothing too fancy, just a lightly sweetened honey granola that is perfect with milk, yogurt, or as a topping to any smoothie bowl.
If you love making homemade granola as much as I do, be sure to check out some of my other favorite recipes like my Coconut Chocolate Chip Granola, Cinnamon Sugar Quinoa Granola, or my Maple Honey Nut Granola.
Why You'll Love This Recipe
You will love this Honey Coconut Granola because this is a lightly sweetened simple granola. Sometimes granola is full of so many things, which can be great. But, sometimes you just want a simple granola and this is it!
I love this Honey Coconut Granola for when I want a light and simple breakfast or snack. This granola is amazing with milk, yogurt, and of course even on top of a smoothie bowl!
Ingredients for Honey Coconut Granola
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How to Make Honey Coconut Granola
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the oats and coconut.
In a small saucepan, add the coconut sugar, coconut oil, water, and honey. Cook on medium/high heat until everything is combined. Remove from heat and add in the sea salt. Stir to combine completely. Pour the sugar mixture over the oat mixture and fold to combine and completely coat the oats.
Transfer to the prepared baking sheet and spread out as evenly as possible. Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 25 minutes or until golden brown. Let cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Can I add nuts?
Of course, if you want to add nuts you can add in 4 ounces of any kind of nuts. I'd recommend almonds, walnuts, or pecans!
Can I make homemade granola at high altitude?
Yes! Homemade granola is incredibly easy to make at high altitude. All of my recipes are developed and tested for high altitude with just one simple adjustment to the baking time. Be sure to look at the Notes at the bottom of the recipe for the high altitude instructions if you are baking above 5,000 feet. And always be sure to check for visual signs your granola is done.
How do you store homemade granola?
Homemade granola is best stored in an airtight container in your pantry. I like to store mine in a glass jar and it stays fresh for up to 1 month.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
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Honey Coconut Granola
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the oats and coconut.
- In a small saucepan, add the coconut sugar, coconut oil, water, and honey. Cook on medium/high heat until everything is combined. Remove from heat and add in the sea salt. Stir to combine completely. Pour the sugar mixture over the oat mixture and fold to combine and completely coat the oats.
- Transfer to the prepared baking sheet and spread out as evenly as possible. Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 25 minutes or until golden brown. Let cool completely on the baking sheet.
- Store in an airtight container for up to 1 month.
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Make sure to check out my Maple Cranberry Scones recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!