8 February 2024

Crunchy Maple Coconut Granola

Last Updated on 18 September, 2026 by Elby | The Tasteful Pantry

Crunchy maple coconut granola has been a recent kitchen triumph. Inspired by the distinct flavour of maple syrup and the tropical touch of coconut, this simple recipe is a must-try.

Maple syrup is so versatile, which is why I love using it in my cooking. From sweet breakfasts (French toast with maple berries) to savoury dinners (maple lamb shanks with mash). Or how about a sweet snack or two (maple chilli walnuts or cinnamon maple cashews)? There are countless options.

Ingredients for Crunchy Maple Coconut Granola Recipe

The truth is you really don’t need to stick to most of these ingredients. You can substitute the nuts and seeds in and out for what you have on hand.

4 ½ cups rolled oats
¼ cup chia seeds – black or white (optional)
1 cup pepitas – pumpkin seeds
1 cup sunflower seeds
¼ cup sesame seeds
½ cup desiccated coconut
2 tsp cinnamon
½ tsp salt
115 grams coconut oil – melted if it’s set
80 ml maple syrup
½ cup almonds – chopped
3 cups coconut flakes

How to Make Crunchy Granola

I love making granola and toasted muesli. It’s so easy and versatile – and something I can do well ahead of time! It really is as easy as mix the wet ingredients into the dry ingredients (minus the almonds and coconut flakes). Roast for a little while. Add the almonds and toast for a little longer. Then add the coconut flakes and bake until browned. And you’re done!

Step 1: In a large bowl, combine oats, all seeds, desiccated coconut, cinnamon and salt. Add the oil and syrup and mix until all ingredients are coated.

Step 2: Pour into a large roasting pan or baking tray and spread evenly. Place in a pre-heated oven and cook for 30 minutes, stirring after 15.

Step 3: Remove from the oven and sprinkle with the almonds – don’t stir them in. Cook for a further 5 minutes, or until the almonds are starting to brown.

Step 4: Stir the almonds in and then sprinkle the coconut flakes – again, do not stir them in. Return to the oven for an additional 5 minutes, or until the coconut flakes have browned slightly (don’t let them burn).

Let the muesli cool completely before transferring to an airtight container.

Benefits of Maple Coconut Granola

Simplicity: First and foremost, this crunchy maple coconut granola is a breeze to make. No need for complicated techniques – just a simple mix-and-bake process that fills the kitchen with an ever so tempting aroma.

Nutrients: With a handful of wholesome ingredients, you’re creating a breakfast option that’s not only delicious but also packed with nutrients.

Chia seeds: These little black or white seeds are packed full of goodness. They are high in protein and contain antioxidants, fibre and minerals, just to name a few. If you like chia seeds, also try my chia pudding with strawberries & almonds.

Snack time: Usually the crunchy maple coconut granola is served for breakfast with yoghurt and fruit or topped with milk. However, it doesn’t just have to be a breakfast dish, grab a handful-to-go or pack a small amount to nibble on for morning tea. There you have it, a ready-made snack.

Change it up: The beauty of homemade granola is that you can control the ingredients. Adjust the sweetness; change up the nuts. Use what you have in the pantry. Just remember this will change the nutrition information and calories listed below. However, before you adjust, if you are looking for something a little less sweet, try my toasted muesli.

Feedback and More: Did you try the crunchy maple coconut granola recipe? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!

If you liked this recipe you’ll probably like my big homemade almond granola clusters, and check out some of my other tasty breakfast options. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.