Coconut Sesame Granola Recipe

I was like totally blown away when i first made this granola since it mixes crunchy oats, coconut, and nuts in such a cool way that it instantly became my go-to snack for those crazy busy mornings.

I love my Coconut Sesame Granola because its packed with whole grains and good fats. I mix old fashioned rolled oats with unsweetened shredded coconut, toasted sesame seeds and chopped almonds for extra crunch.

The raw honey and melted coconut oil give it natural sweetness and some essential nutrients.

Ingredients

• Rolled oats: High in fiber and complex carbs; keeps you full and energized.
• Unsweetened shredded coconut: Rich in healthy fats and fiber; adds a tropical flavor kick.
• Toasted sesame seeds: Packed with protein and minerals; brings crunch and a nutty taste.
• Chopped almonds or cashews: Provides healthy fats and crunch; enriches flavors naturally.
• Raw honey or maple syrup: Natural sweetener that binds ingredients and offers mild, floral sweetness.

Ingredient Quantities

• 3 cups old fashioned rolled oats
• 1 cup unsweetened shredded coconut
• 1/2 cup toasted sesame seeds
• 1/2 cup chopped almonds or cashews
• 1/4 cup raw honey or maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup dried cranberries or raisins (optional)

How to Make this

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.

2. In a big bowl, mix together the 3 cups oats, 1 cup shredded coconut, 1/2 cup toasted sesame seeds, 1/2 cup chopped almonds or cashews, and 1/2 teaspoon salt.

3. In a small saucepan over low heat, warm 1/4 cup coconut oil and 1/4 cup raw honey (or maple syrup) until they’re nicely combined, then stir in 1 teaspoon vanilla extract.

4. Pour the warm mixture into the dry ingredients and stir well until everything is evenly coated.

5. Spread the granola mixture evenly on the baking sheet in one thin layer.

6. Bake for 20-25 minutes, stirring once around the halfway mark, until the granola is lightly golden. Keep an eye on it so it doesn’t burn.

7. Remove the tray from the oven and let it cool completely on the sheet; it will crisp up more as it cools.

8. If you want, mix in 1/4 cup dried cranberries or raisins after the granola has cooled down.

9. Once cooled, store your granola in an airtight container at room temperature for up to a week. Enjoy!

Equipment Needed

1. Oven (set to 325°F)
2. Baking sheet (plus parchment paper to line it)
3. Large mixing bowl
4. Measuring cups and spoons
5. Small saucepan
6. Wooden spoon or spatula for stirring
7. Timer
8. Airtight container for storing the granola

FAQ

• Q: Can I substitute raw honey with another sweetener?
  A: Yup, you can totally use maple syrup or even agave nectar if you like a different flavor.
• Q: Is it okay to use different nuts, like walnuts?
  A: Sure thing, you can swap out the almonds or cashews for walnuts or any other nuts you have on hand.
• Q: How do I store leftovers?
  A: Keep your granola in an airtight container at room temp, and it should stay fresh for up to a week.
• Q: Can I add fresh fruits to this recipe?
  A: It’s best to add them after baking since fresh fruits might turn mushy during the cooking process.

Coconut Sesame Granola Recipe Substitutions and Variations

• For the unsweetened shredded coconut, you can use toasted coconut flakes instead for a crunchier texture.
• Instead of toasted sesame seeds, try using sunflower or pumpkin seeds if you dont have sesame seeds around.
• You may swap chopped almonds or cashews with walnuts or pecans; they bring a similar nuttiness.
• If you dont have raw honey or maple syrup, agave nectar or brown rice syrup works just fine to sweeten things up.
• For the melted coconut oil, melted butter or even a light olive oil can be used, though the flavor will change a bit.

Pro Tips

1. Try tossing your oats, coconut, sesame seeds, and nuts in the oven for a few minutes before mixing them with the wet stuff; it really kicks up the flavor and crunch.
2. Make sure you stir the granola about halfway throught the baking time so all parts get evenly golden.
3. Don’t rush letting it cool on the sheet; if you package it while its still warm, it’ll end up soggy instead of crispy.
4. If you’re using dried fruits like cranberries or raisins, add em only after the granola has completely cooled, since adding them too early can make ’em chewy and hard.