Granola is one of my favorite things to make because it comes together in minutes, it’s much more budget friendly than purchasing granola at the store, and you can control exactly what goes into it. This toasted coconut granola is gluten free, packed with flavor and nutrients, has no refined sugar, and comes together easily. The secret flavor booster is the coconut extract.
Coconut extract is a great way to add flavor without a bunch of sugar. A little goes a long way, but it’s a great way to add a tropical punch to any recipe. I even put a bit in my coffee sometimes!
Toasted Coconut Granola Ingredients:
- 2 cups rolled oats
- 1 cup unsweetened shredded or flaked coconut (I prefer the bigger flakes, but use whatever you have)
- ¼ cup ground flax meal
- ¼ tsp kosher salt
- ¼ cup raw honey (use maple syrup to make this recipe vegan)
- ¼ cup coconut oil
- ½ tsp vanilla extract
- ¼ tsp coconut extract
Preheat the oven to 350 degrees. In a large bowl, mix together the rolled oats, coconut, flax meal, and salt.
In a small pot, combine the raw honey and coconut oil, then turn on the heat and heat the mixture just until the coconut oil is melted. Turn off the heat, then add in the vanilla extract and coconut extract and stir to combine. The honey and oil won’t mix completely, and that’s okay.
Pour the coconut honey mixture over the oat mixture, and stir until everything is thoroughly mixed and the dry ingredients are well coated in the honey and oil mix.
Place on a baking sheet lined with parchment paper or a silicone baking mat and spread the toasted coconut granola into one even layer.
Bake at 350 degrees for 15 minutes until the toasted coconut granola is golden brown. Let it cool completely and store at room temperature in an airtight container or ziplock bag.
Enjoy this toasted coconut granola as a snack, over yogurt, or like you would eat a cereal!