Commercial granola is almost universally made with canola or sunflower oil. The homemade coconut oil version costs less, tastes better, and is completely seed oil free. The coconut oil produces a crispier cluster than any liquid vegetable oil because it solidifies as the granola cools, binding the oat clusters together.
The most important step is leaving the granola undisturbed as it cools. Stirring while warm breaks the clusters. Let it cool completely on the pan, then break into pieces.
Coconut Oil Granola Recipe
Ingredients
- 400g (4 cups) old-fashioned rolled oats
- 150g (1½ cups) mixed raw nuts, roughly chopped (almonds, pecans, walnuts)
- 50g (⅓ cup) mixed seeds (pumpkin, sunflower)
- 80ml (⅓ cup) refined coconut oil, melted
- 80ml (⅓ cup) honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- 100g (⅔ cup) dried fruit (raisins, cranberries, chopped apricots) — added after baking
Method
- Preheat oven to 160°C (325°F). Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, nuts, seeds, cinnamon, and salt.
- In a small bowl, whisk together the melted coconut oil, honey, and vanilla. Pour over the dry mixture and stir thoroughly until every oat is coated.
- Spread evenly on the prepared baking sheet in a thin, even layer.
- Bake for 25 minutes, stirring once at the halfway point. The granola should be golden and fragrant.
- Remove from the oven. If using, scatter the dried fruit over the hot granola.
- Allow to cool completely on the baking sheet without stirring — this is how the clusters form.
- Once completely cool, break into clusters. Store in an airtight container for up to 2 weeks.
Is coconut oil granola seed oil free?
Yes. Refined coconut oil is a fruit oil, not a seed oil.
Why refined coconut oil?
Refined coconut oil has a neutral flavour and does not make the granola taste of coconut. Unrefined (virgin) coconut oil produces coconut-flavoured granola, which may or may not be desired.
Why cool without stirring?
The coconut oil solidifies as the granola cools, binding the oat clusters. Stirring while warm prevents cluster formation.
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