Holiday feeling at home: this is the exotic and healthy coconut granola with chia. Thanks to delicious coconut flakes, sweet dates and aromatic vanilla, my next long-distance trip is already booked. 

The granola made of oats, coconut flakes, pumpkin seeds, almonds, dates and cinnamon goes well with coconut yoghurt and fresh fruits. A breakfast bowl with this granola not only sweetens your morning but also makes you fit thanks to fibre and proteins. Superfood for a great day!

Coconut Granola_granola in white bowl_flatlay
Coconut Granola_granola in a glas jar on a black baking tray_with sunlight

Preparation

Timer_black and white_10 minutes

BaKING

Timer_black and white_30 minutes

Cool Down

Timer_black and white_15 minutes

Level

Cooking Level_Level 1_Easy

Facts:

Yield: about 500g (5 cups)

Total Time: 55 minutes

Nutrition facts (per 100g):

Calories: 500kcal

Carbohydrates: 35g
Protein: 13g
Fat: 32g

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Glass Jar or Storage Container

Ingredients

  • 170g (2 cups) Grainy Oat Flakes
  • 60g (1 cup) Coconut Flakes
  • 75g (2/3 cup) Chopped Almonds
  • 45g (1/3 cup) Pumpkin Seeds

     

  • 30g (1/8) Chia Seeds
  • 2 Chopped Dates
  • 1 tbsp Cinnamon
  • ¼ tsp Salt 
  • 4 tbsp Coconut Oil
  • 60g (1/5 cup) Maple Syrup, Honey or Rice Syrup
  • 1 tsp Vanilla Extract

Instructions

1

Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper or a silicone baking mat.

2

Toss the oats, coconut flakes, almonds, pumpkin seeds, chia seeds, dates, cinnamon and salt in a large bowl and stir equally.

3

Add the maple syrup, melted coconut oil and vanilla and stir to combine. Make sure all of the ingredients are moistened.

4

Spread the mixture onto the prepared baking sheet and bake for 30 minutes, stirring every 10 minutes, until the granola is golden brown. (It could also take a bit longer, which depends on your oven).

5

Allow the granola to cool completely – the air will help the granola to obtain a crunchy texture.

Notes

  1. Nuts: I used a mix of whole and sliced almonds. You can use both or either, whatever you like.

  2. Cinnamon: I use an entire teaspoon. You can cut down to 1/2 teaspoon if you’d like.

  3. Make-Ahead Instructions: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store it in an airtight container at room temperature for up to 4 weeks. Even better than containers are glass jars – they are not just airtight but also really beautiful. Besides storing your granola, you can use them to decorate your kitchen or to give away your homemade granola as a gift.

My Recommendation

Here are some beautiful jars, storages boxes and mixing bowls I found on Amazon that you can use to store your self-made granola.

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Coconut Granola_granola in white bowl_flatlay

Healthy Coconut Granola with Chia

Holiday feeling at home: this is the exotic and healthy coconut granola with chia. The granola made of oats, coconut flakes, pumpkin seeds, almonds, dates and cinnamon goes well with coconut yoghurt and fresh fruits. A breakfast bowl with this granola not only sweetens your morning but also makes you fit thanks to fibre and proteins. Superfood for a great day!
Prep Time 10 mins
Cook Time 30 mins
Cool Down Time 15 mins
Total Time 55 mins
Course Breakfast, Dessert, Lunch, Snack
Cuisine German
Servings 500 g (5 cups)
Calories 500 kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Glass Jar or Storage Container

Ingredients
  

  • 170 g (2 cups) Grainy Oat Flakes
  • 60 g (1 cup) Coconut Flakes
  • 75 g (⅔ cup) Chopped Almonds
  • 45 g (⅓ cup) Pumpkin Seeds
  • 30 g (⅛ cup) Chia Seeds
  • 2 Chopped Dates
  • 1 tbsp Cinnamon
  • 1 pinch Salt
  • 4 tbsp melted Coconut Oil
  • 60 g (⅕ cup) Maple Syrup, Honey or Rice Syrup 
  • 1 tsp Vanilla Extract

Instructions
 

  • Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  • Toss the oats, coconut flakes, almonds, pumpkin seeds, chia seeds, dates, cinnamon and salt in a large bowl and stir equally.
  • Add the maple syrup, melted coconut oil and vanilla and stir to combine. Make sure all of the ingredients are moistened.
  • Spread the mixture onto the prepared baking sheet and bake for 30 minutes, stirring every 10 minutes, until the granola is golden brown. (It could also take a bit longer, which depends on your oven). 
  • Allow the granola to cool completely – the air will help the granola to obtain a crunchy texture.

Notes

  1. Nuts: 
    I used a mix of whole and sliced almonds. You can use both or either, whatever you like.
  2. Cinnamon: 
    I use an entire teaspoon. You can cut down to 1/2 teaspoon if you’d like.
  3. Make-Ahead Instructions: 
    Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 4 weeks. Even better than containers are glass jars – they are not just airtight but also really beautiful. Besides storing your granola, you can use them to decorate your kitchen or to give away your homemade granola as a gift.
Keyword Breakfast Bowl, Granola, Healty Snack, Sweet Lunch

Did you make this healthy coconut granola with chia? Let me know in the comments how you liked it!

If you are looking for more granola recipes, you may also like the following ones:

 

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