Toasted Coconut Granola

February 6, 2012

Can I interest anyone in a little homemade granola? What about if I tell you it’s packed with good things like toasted coconut, slivered almonds, walnuts and raisins and coated with sweet and earthy real molasses?

Lately, I’ve been obsessed with one cookbook in particular. That is, Heidi Swanson’s Super Natural Everyday. It’s a beautiful book, packed with inspiring, mouthwatering recipes that pull me in and don’t let me go. Sure, plenty of the recipes call for ingredients that I don’t typically store in my pantry, and that I’m not willing to shell out the cash to buy. But I’ve found that they’re solid recipes that can easily be adapted based on what you have on hand.

This granola had been calling out to me since I picked up the book. Although I tweaked it slightly (adding cinnamon, using raisins instead of currants, using sweetened flaked coconut instead of unsweetened since I couldn’t find unsweetened, and adding in a handful of slivered almonds) the integrity of the recipe remains the same. And I loved that instead of using sugar to sweeten the mixture, molasses was used instead.

My personal favorite way to eat this granola has been atop plain, unsweetened, full-fat yogurt, with a few berries stirred in for good measure. It’s to die for.

Toasted Coconut Granola
Adapted from Heidi Swanson’s Super Natural Everyday
*4 cups rolled oats
*1 1/2 cups chopped walnuts
*1/2 cup slivered almonds
*1/2 cup sweetened flake coconut
*1/2 tsp ground cinnamon
*1/4 tsp. salt
*1/2 cup molasses
*1/3 cup butter, melted
*2/3 cup raisins or dried cranberries

*Preheat oven to 300°F. Line two baking sheets with aluminum foil or parchment paper. Set aside
*In a large bowl, combine the oats, walnuts, almonds, coconut, cinnamon and salt. Stir to combine. In a small bowl, combine the butter and molasses and stir until evenly combined. Pour mixture atop oat mixture and toss to combine and coat evenly. Divide mixture between the two prepared baking sheets and spread into a thin layer on each sheet.
*Bake for 40 to 45 minutes, stirring once halfway through baking. Remove from oven and cool. Stir in the raisins or dried cranberries. Store in an airtight container.

Happy Baking!


  • Reply Urban Wife February 6, 2012 at 2:37 pm

    Absolutely lovely! I am a huge granola fan (often times, eating it by the fistful!) so this is right up my alley.

  • Reply Sara @my less serious life February 6, 2012 at 2:49 pm

    so, i’ve been looking for a homemade granola recipe to try. i haven’t ever made my own – but have been wanting to give it a whirl. funny thing is – not only does this one sound fantastic, but i have all these ingredients at home. if i have time – this is definitely a weekend project. yum!

  • Reply The Dandelion Girl February 6, 2012 at 7:50 pm

    I love granola! I’ve never put coconut in mine though (which is odd as I love granola bars that have coconut in them)… I need to try this. it sounds delicious and would be easy to take with me

  • Reply natalie (thesweetslife) February 7, 2012 at 2:28 am

    mmm this sounds fabulous! my favorite granola features tons of different nuts & granola but i love that this one includes raisins too!

  • Reply Laura February 7, 2012 at 4:41 am

    Thanks for tweaking this! I was also drooling over this recipe from the cookbook, but I was a little intimidated by the ingredients.

  • Reply scratch-made wife February 21, 2012 at 12:13 am

    I haven’t been able to find unsweetened coconut anywhere, but my momma found it somewhere and mailed it to me. (She’s a lifesaver!) I should really add some to my granola, ’cause this looks great! I’ve been mixing protein powder and almond milk in the blender, then eating granola in my shake like cereal. My husband thinks I’m weird, but I love it!

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