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5 from 1 vote

Double Coconut Granola

Super coconutty, salty-sweet granola.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Servings: 16
Calories: 233kcal
Author: Coco Morante


  • 6 cups rolled oats
  • 1 2/3 cups unsweetened shredded coconut
  • 1/2 cups clover honey
  • 1/3 cup virgin coconut oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt


  • Heat oven to 300ºF.
  • In a large bowl, combine oats and shredded coconut.
  • In a small saucepan, cook honey, coconut oil, vanilla, and salt over medium heat until the mixture just begins to simmer.
  • Pour honey/oil mixture over oats and coconut flakes, and stir with a wooden spoon until well combined.
  • Spread out granola on a baking sheet. Place in oven, bake for 10 minutes, then stir granola. Repeat until granola is well-toasted — this took me four stirs, or 40 minutes total cooking time.
  • Cool on baking sheet, stirring occasionally. When cooled, store in airtight containers for up to 2 weeks. Can refrigerate or freeze for longer shelf life.


Serving: 70g | Calories: 233kcal | Carbohydrates: 32g | Protein: 4.5g | Fat: 12g | Sodium: 122mg | Fiber: 4g | Sugar: 8g