Not-Too-Sweet Coconut Granola with Maple Syrup

Every single morning, I pour myself a big bowl of tart, plain yogurt and top it with homemade granola - yes, that's every single morning! I'm a creature of habit, and when something is this good, why mess with it?

I rotate between my gluten-free granola, almond granola, and this coconut granola, which is packed with both shredded and flaked coconut, almonds, pumpkin seeds, olive oil, and beautifully (naturally) sweet maple syrup. All of these versions are winners, and I love them no matter the season.

Granola gives me a protein-packed start to my day that doesn't leave me with a sugar crash. And homemade is SO much better than store-bought! No weird ingredients, no fussy method, just an easy stir-and-bake recipe that delivers every single time. Plus, it's naturally gluten-free!

Why I Love Homemade Granola

This super yummy coconut granola ticks all the boxes: it's make-ahead friendly, shelf-stable, made with pantry basics, gluten-free, and not too sweet! Is there any question why I make this again and again? It's:

• So easy. Just combine, stir, and bake.
• Familiar ingredients. Nothing fancy, everything good. Plenty of nuts, seeds, heart-healthy olive oil, and a natural sweetener.
• Satisfying. I pair granola with yogurt and a smattering of fruit, and I'm full for hours!

Ingredients Needed

Here's a look at what you'll need for this scrumptious granola. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oats - I love using rolled oats in granola for that lovely crisp-chewy texture.
• Pumpkin seeds - Raw pumpkin seeds are best.
• Almonds - A mix of slivered and sliced almonds.
• Coconut - A mix of shredded and flaked coconut. I always use unsweetened coconut.
• Spices - Ground ginger and cardamom.
• Salt - Fine sea salt or table salt is great.
• Olive oil - I like extra virgin olive oil, but any variety works, or substitute canola oil.
• Maple syrup - See some sweetener substitution options lower down.

Variation Ideas

• Honey - Substitute half of the maple syrup for honey (4 tablespoons each of maple syrup and honey), or swap it completely for the maple syrup.
• Other spices - Use any ground spices you like instead of the ginger and cardamom. Try cinnamon, nutmeg, or even a pinch of cloves.
• Dried fruit - Add a handful of dried cherries or cranberries to the mix AFTER baking the granola (this keeps the fruit from drying out).
• Vanilla - For vanilla coconut granola, stir in 2 teaspoons of pure vanilla extract along with the maple syrup.

Tips & Recipe Notes

• Mix well. When you add the olive oil and maple syrup, take your time folding and stirring the granola together. You want to get the oat mixture well-coated with the oil and syrup - this will help it to cook evenly.
• Add flaked coconut after baking. I use pre-toasted flaked coconut, so I add it AFTER baking the granola so that it doesn't get overly toasted. If you use raw coconut, you can stir it in with the rest of the ingredients before baking.
• Pay attention to the baking time: Every oven is different, and while I have settled on about 23 minutes as the ideal cooking time for this recipe, you may find that you need a bit more or less time. The goal is to get the granola nicely toasted but not too toasted. Definitely not burned!
• Cool completely. Granola needs to fully cool on the baking sheets before you add it to a storage container. This helps it crisp up a bit and also prevents it from getting soggy in the container. I let my granola cool on the baking sheets for at least 30 minutes and up to 1 hour before transferring it to an airtight container.
• Go sweeter. I don't love overly sweet granola, so the amount I include here is just right for me. However, I know that some like a bit more sweetness, so feel free to add more maple syrup if you like.
• Use sugar. If you need to use sugar instead of maple syrup, use ½ cup of light or dark brown sugar.
• Make it saltier. I like 1 teaspoon of sea salt per batch, but you can add up to 1 ½ teaspoons of salt if you prefer a slightly saltier flavor.

Serving Ideas

I eat granola for breakfast almost every morning with a big spoonful of Straus plain yogurt and blueberries. It's so good! Also try:

• Milk - Keep it easy and enjoy granola with milk (your choice of dairy or plant-based milk).
• Add to a crisp - Stir a little granola into the topping the next time you make a gluten free apple crisp or a gluten free blackberry crisp for extra flavor.
• As a topping - Top ice cream, sundaes, and more with homemade granola.
• Fruit - I love fresh fruit with granola! You can add berries like blueberries, raspberries, or strawberries, or try mango slices, kiwi, diced apples, etc.

Proper Storage

• Counter - Store cooled granola in an airtight, sealable container at room temperature for up to 2 weeks. (Large Mason jars work well.)
• Freezer - Transfer the cooled granola to a freezer-safe, sealable bag and keep it in the freezer for up to 3 months.