Triple Coconut Granola Recipe

Crisp coconut granola made with two kinds of coconut, coconut oil and maple syrup!

This post is brought to you by Bob’s Red Mill.

oats, almonds and spices

I may have implied otherwise, but the cookbook is definitely not done. I’m wrapping up some final food photo shoots this week, and working with a local photographer to take some fun shots of Cookie and me. I have about one million photos of Cookie, but very few of us together, so I’m looking forward to having those.

We also have several rounds of edits to go, and the design process is just beginning. Eek! It’s too much, but I’m giving it my all.

I’ve been feeling sentimental for simpler times, like the family reunions on July 4th that I mentioned earlier this week . Then I got to thinking about all those potato chips, and the value of a good breakfast, so I started daydreaming about a festive, but wholesome, Independence Day breakfast.

I landed here—a red, white, and blue bowl of yogurt, granola and berries. Can we take a moment to commend the Founding Fathers for choosing such a classic color combination? It doesn’t get better than star-spangled red, white and blue.

I added coconut to the granola for a white component, but of course, it turned golden in the oven. The trick with adding coconut to granola is to either bake it at a low temperature, or add the coconut late in the baking process, so the coconut doesn’t burn. I opted for the latter, and it worked great. I called it triple coconut granola because I used both large coconut flakes and shredded coconut, along with coconut oil, so it’s infused with real coconut flavor and texture throughout.

I used Bob’s Red Mill’s certified gluten-free oats for the recipe, so I can share it freely with all of my gluten-free friends. Oats are naturally gluten-free, but can be contaminated with gluten in the fields and processing facilities, so I’m glad that Bob’s Red Mill offers a safe option for those with sensitivities. You know how much I love oats (forty-two recipes and counting!).

Lastly, I served it with fresh blueberries and strawberries, and my new favorite breakfast component—defrosted frozen raspberries. It’s so simple, it almost seems silly, but I’ve been pouring frozen raspberries into a bowl and letting them defrost in the fridge overnight. By the morning, they’re nice and juicy, almost compote-like on their own.

They’re fantastic on toast with almond butter, waffles, pancakes, oatmeal and granola. It’s an inexpensive and delicious way to start the day with some powerful antioxidants, including cancer-fighting ellagic acid . Try it and let me know if you love it, too?

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    Author: Cookie and Kate

    Recipe type: Breakfast

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    Serves: 6 cups




    Recipe adapted from my very best granola and gingerbread granola .
    *Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or in the health food section of well-stocked grocery stores. I used Bob’s Red Mill brand. You can also replace the coconut flakes with more shredded coconut.
    Make it gluten free: Just be sure to use certified gluten-free oats!
    Make it nut free: Substitute pepitas (green pumpkin seeds) for the almonds.


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    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

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    Source: Cookie and Kate