Roasted Coconut Granola


Granola is a toasty, oaty combination we love to serve with either milk or yogurt.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Large bowl
  • Measuring cup
  • Measuring spoons
  • Spoon, for mixing
  • Rimmed baking sheet
  • Pot holders
  • Spatula



  • 2 1⁄2 cups old-fashioned oats
  • 1 cup raw walnuts, chopped
  • 1⁄2 cup unsweetened coconut flakes
  • 1⁄2 cup raw green pumpkin seeds (also called pepitas)
  • 1⁄2 teaspoon kosher salt
  • 5 tablespoons vegetable or olive oil
  • 3 tablespoons real maple syrup, honey, or brown sugar
  • 1⁄2 cup raisins



  • Turn the oven on and set the heat to 300 degrees.
  • ​Put the oats, walnuts, coconut, pumpkin seeds, and salt in the bowl and mix well.
  • Drizzle in the oil and maple syrup and mix well.
  • Put the mixture on the baking sheet and spread evenly.
  • Once the oven temperature has reached 300 degrees, carefully put the baking sheet in the oven and bake the granola until it is golden, 25-30 minutes.
  • Set aside to cool. When the granola has cooled completely, add the raisins and mix well. Store in a sealed container for up to 2 weeks. 



• Instead of vegetable or olive oil, try coconut oil
• Instead of raisins, use currants, or chopped dried apricots or dates 
• Instead of walnuts, use pecans or almonds
• Instead of pumpkin seeds, use sunflower seeds.

If you can’t find unsweetened coconut, use sweetened coconut and use 2 tablespoons maple syrup instead of 3. 

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