Cinnamon Coconut Granola
If you’ve ever bought a bag of fancy granola at the store and thought “I could make this at home” – you absolutely can, and it’ll be so much better. This Cinnamon Coconut Granola is crunchy, golden, naturally sweetened with maple syrup, and packed with toasted coconut flakes, almond flakes, seeds, and cashews. It comes together in under 35 minutes and your kitchen will smell incredible.
Whether you eat it straight from the jar (guilty), pile it over yogurt, or use it to top a smoothie bowl – this one is a keeper.
Most store-bought granola is either too sweet or just… boring. This version uses sprouted rolled oats (I get mine from Costco) as the base and coconut flakes, almond flakes, sunflower seeds, pumpkin seeds, and cashews for a mix of textures in every bite. The cinnamon is mixed with warm coconut oil and maple syrup mixture – not just sprinkled on top – so it coats everything evenly and gets toasty in the oven. I’ve been making granola for over a decade and this is my go-to recipe.
And the secret to those big satisfying clusters? One egg white. It acts as a natural binder that holds everything together while keeping the granola crispy. No egg taste, whatsoever.
It’s also refined sugar-free. Just maple syrup and a pinch of salt to balance the sweetness. And it’s downright delicious. If you’re looking to make a small batch my Air Fryer Granola is just perfect!
What You’ll Need
*Scroll down for the recipe card with a full ingredient list and measurements.
- Rolled oats – The base of this recipe. I use sprouted, gluten free oats from Costco. Make sure your oats are certified gluten-free if that matters for you. Regular rolled oats work fine.
- Coconut flakes – Use large, unsweetened coconut flakes (not desiccated coconut). They toast up beautifully and give that big, crunchy chew.
- Almond flakes – Adds a delicate nutty crunch without being overpowering. Sliced almonds will work.
- Seeds – Pumpkin seeds (pepitas) and sunflower seeds. Great for texture and they toast up nicely in the oven.
- Cashews – Use unsalted cashews. They get golden and buttery as they bake.
- Coconut oil – This is what binds everything and helps it crisp up in the oven. Use unrefined for a mild coconut flavour, refined if you want it neutral. Melted butter works as a swap.
- Maple syrup – The natural sweetener that keeps this refined sugar-free. Honey works as a 1:1 substitute.
- Egg white – One lightly whisked egg white coats the granola and binds it together in the oven, giving you those chunky clumps. It adds no egg flavour at all. If you need this to be vegan, skip it and press the granola firmly onto the tray before baking instead.
- Cinnamon powder – Makes the whole thing smell like you’re having cinnamon bun for breakfast.
- Salt – Just a little. It balances the sweetness and makes everything taste better. Trust me.
- Raisins – These go in AFTER baking so they stay soft and chewy. Dried cranberries or chopped dried apricots are great swaps.
How to Make Cinnamon Coconut Granola
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
- Preheat the oven – Heat your oven to 350°F(180°C). Line a large baking tray with parchment paper and set it aside.
- Mix the dry ingredients – In a large bowl, add the oats, coconut flakes, almond flakes, sunflower seeds, pumpkin seeds, and cashews. Give it a good stir to combine.
- Make the liquid mixture – In a small saucepan over low heat, gently warm the coconut oil and maple syrup together until they come together – this only takes a minute. Take the pan off the heat, then stir in the cinnamon powder and salt.
- Coat the granola – Pour the liquid over the dry ingredients. Stir and add the beaten egg white. Stir until everything is coated well.
- Spread – Tip the mixture onto your lined baking tray. Spread it out in an even layer, then press it down firmly with the back of your spatula.
- Bake for 15-20 minutes. Keep an eye on it from the 12-minute mark. Stir once at the halfway point so the edges don’t catch.
- Check – You’re looking for a deep golden brown colour. The granola will still feel slightly soft when it first comes out – that’s completely normal. It firms up as it cools.
- Add mix-ins – Add the raisins and let the granola cool completely on the tray. When cooled, transfer into an air tight container.
Recipe Tips
- Avoid quick cooking oats – it could turn into mush. Old fashioned rolled oats will hold it’s shape beautifully.
- My granola isn’t crunchy – what went wrong? Two likely reasons: it didn’t bake long enough, or it wasn’t cooled completely before storing. Make sure it’s a deep golden colour before taking it out and let it cool on the tray for at least 30 minutes.
Storing the granola
Once the granola is completely cool, transfer it to an airtight container or jar. Don’t skip the cooling step – packing it away while still warm traps steam and turns your crunchy granola soft.
At room temperature – Store in an airtight container in a cool, dry spot like your pantry or a kitchen cupboard. It’ll stay crunchy for up to 2 weeks.
Can you freeze granola? I’d skip it for this one. The coconut flakes don’t love the freezer – they can go soft and lose that crunch once thawed.
Breakfast Recipes You’ll Love:
DID YOU MAKE IT? Please leave a comment and rating letting us know how you liked this recipe!
Recipe
Cinnamon Coconut Granola
Ingredients
- 2 cups rolled oats old fashioned or sprouted
- 1 cup coconut flakes large, unsweetened
- ½ cup almond flakes
- ⅓ cup sunflower seeds
- ⅓ cup pumpkin seeds
- ¼ cup unsalted cashews
- 5 tbsp coconut oil
- 3 tbsp maple syrup
- 1 egg white lightly whisked
- ½ tbsp cinnamon powder
- ½ tsp salt
- 3 tbsp raisins
Instructions
- Preheat oven to 350°F (180°C ). Line a large baking tray with parchment paper.
- Combine rolled oats, coconut flakes, almond flakes, sunflower seeds, pumpkin seeds, and cashews in a large bowl. Stir to mix.
- In a small saucepan over low heat, warm the coconut oil and maple syrup until combined. Remove from heat, stir in cinnamon and salt. Allow to cool for 2 minutes.
- Pour over the dry ingredients and stir. Then add the lightly whisked egg white in fold until everything is evenly coated.
- Spread on the prepared tray and press down firmly with a spatula.
- Bake for 15-20 minutes, stirring once at the halfway mark. Remove when deep golden brown.
- Immediately stir in raisins. Cool completely on the tray before breaking into clusters and storing.
Notes
- Avoid quick cooking oats – it’ll turn into mush. Old fashioned rolled oats will hold it’s shape beautifully.
- The granola firms up as it cools – don’t skip the cooling step.
- To make vegan: omit the egg white and press the granola down firmly before baking.
- Swap raisins for dried cranberries, chopped dried apricots, chocolate chips or your favorite mix-in.
- Use honey instead of maple syrup if preferred (same quantity).
- For a nut-free version, replace cashews and almond flakes with extra seeds.
- Storage: Store in an airtight container at room temperature for up to 2 week.
Nutrition
Save This Recipe!
We'll email this post to you, so you can come back to it later!