Coconut Cinnamon Granola


I have always considered yogurt parfaits to be a totally decadent breakfast reserved for special occasions. But when I learned how to make my own granola I started eating yogurt parfaits several days of the week. By now I have experimented with granola quite a bit, and this is my favorite way to do it. The combination of coconut, cinnamon, and honey is nutty, rich, and subtly sweet. Serve over yogurt with fresh raspberries for a tasty treat!


  • 2 tbsp. coconut oil
  • ¼ cup honey
  • 1 tsp. vanilla
  • ¼ scant tsp. salt
  • 1 ½ cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup dried coconut flakes
  • ½ cup pepitas
  • 1 ½ tsp. cinnamon

Preheat the oven to 300 degrees. Using a medium mixing bowl, melt the coconut oil in the microwave until it becomes liquid. Whisk in the honey, vanilla, and salt. Mix in the oats, sunflower seeds, coconut flakes, pepitas, and cinnamon. Pour the granola mixture on a baking sheet lined with parchment paper. Spread the granola evenly in a ¼ inch thick layer. Bake for about 25 minutes, depending on how crunchy you prefer your granola. Less than 25 minutes will produce relatively blond, chewy granola, where as more than 25 minutes will produce a crunchier granola. If you leave the granola in for longer than 25 minutes keep an eye on it to ensure that it does not become overly brown (burnt).

6 – 8 people


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