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Coco-nut Granola

January 21, 2013
Homemade granola is always the best granola. Try this Clean Plates staff recipe that might help fight winter illness.

To warm up from the cold, some members of the Clean Plates staff went shopping for granola. Frustrated by the choices on the shelf (cheap oils, refined sugars and artificial flavors were everywhere), they decided to whip up a batch of their own. The result not only hit the spot, but might beat a cold: it’s made with coconut oil, a natural immunity-booster; honey, which is anti-bacterial (one pediatric study also found honey to be more effective than a common, OTC cough suppressant), and oats, whose fiber may increase immunity. This granola is great for breakfast, for a snack or as a topper on oatmeal or plain yogurt!

Crunchy Coco-nut Granola




10 min


30 min


4 c. organic rolled oats

1/2 c. organic steel cut oats

2 c. chopped, mixed raw nuts

1 c. toasted and salted shelled sunflower seeds (or use raw shelled sunflower seeds and add 1/2 tsp. sea salt)

1 handful flaxseeds

1 handful shredded coconut

1/2 c. organic coconut oil

1/2 c. raw honey


Combine all dry ingredients, then stir in oil and honey.

Bake on cookie sheet at 300° F, mixing every 15 minutes until lightly browned, approximately 30-40 minutes total.

Important: The granola will not be dry when it's done baking! It will be moist and sticky. It will dry rapidly as it cools.

Optional: add 1 c. dried fruit, such as raisins or chopped dates, when granola is cool.

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