Chunky Coconut Granola

Chunky Coconut Granola

To be honest with you, I am an incurable coconut addict. Whether we are talking sweet or savory, dried, as oil, water, milk or puree – coconut is always a good idea!

Maybe it is my Caribbean roots, I am not sure. But one thing is certain: It is an official love affair, since always and forever.


No wonder that I came up with the idea for this coconutty granola, short after I discovered how easy and pleasing it was to make granola myself.

Long time had I given up on Müsli, as the German fellas like to call it. Regular, store bought granola´s sugar content just terrified me, was always quite lame in taste and the price for organic granola overall repulsive.

This homemade granola carries a triple dose of coconut: Puree, oil and coconut chips. The combination gives an amazing coconut flavor without being overly dominant.


My coconut granola is also naturally sweetened with agave syrup, and rounded up with an addition of dried apricot.

This recipe is not only super yummy, it’s also simple.

I has only just 7 ingredients and takes roughly 30 minutes to prepare.

This granola is:

Naturally sweet
& Delicious

It makes the perfect breakfast or snack in between meals.

I love to have mine with soy milk or yogurt, add banana slices and other fruits on hand or just eat it right out off the jar!


Chunky Coconut Granola

And now its time to make your own!

Prep time
10 mins
20 mins
Total time
30 min

Super crunchy and naturally sweetened coconut granola with dried apricot and flaxseed! Just 7 ingredients and perfect for a healthy breakfast or snack attacks.

Author: Jen May
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4 cups


– 1 1/2 cups rolled oats
– 1/2 cup coconut puree
– 3 Tbsp coconut oil
– 1/3 cup agave syrup
– 1/2 cup coconut flakes
– 1/4 cup dried fruit (I use sliced apricot)
– 2 Tbsp flaxseed
– a pinch of salt


  1. Preheat oven to 350 degrees F (180 C).
  2. In a large bowl mix oats, dried coconut, flaxseeds and salt – stir to  combine.
  3. To a small saucepan, add coconut oil, agave syrup and coconut puree. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
  4. Immediately pour over the dry ingredients and stir to combine until all oats until thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
  5. Bake for 10 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
  6. 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!
  7. Bake 8-10 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.
  8. Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling (optional). Break into clumps.
  9. Store in a sealed bag or container at room temperature for 2 weeks, or in the freezer for up to 1 month.

Got a sweet tooth and wanna go all in?! Then add coconut sugar! That makes for an awesome coconut four-some.

You may or may not add chopped almonds, cashews or pecans to the mix. All work well and make the granola even chunkier!

Tip: Remember to add dries fruits only after baking. It burns easily, as I had to learn the hard way 😉

If you try this recipe, let me know and leave a comment. I would love to see your creations on Instagram! Make sure you use the hashtag #vegannomadlife so I can see your creation! Enjoy!


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