Homemade coconut granola recipe

20 April 2017 by
First published: 18 October 2016

This homemade coconut granola recipe makes a crunchy and creamy breakfast, but it’s delicious any time of the day. Try adding some mixed berries or cacao nibs for a healthy, natural dessert.



For the yoghurt:

1 x tin full fat coconut milk

2-3tbsp Greek or natural yoghurt


For the granola:

90g rolled oats

2tbsp flaked almonds

30g crushed walnuts

15g desiccated coconut

2tbsp sunflower seeds

2tbsp pumpkin seeds

2tbsp maple syrup or honey

2tbsp Jax coconut oil (melted)



To make the coconut yoghurt, leave a tin of coconut milk in the fridge overnight. Once set, open and remove the creamy, thick layer of cream that will have risen to the top of the tin. In a bowl, stir through Greek or natural yoghurt with the coconut cream until well combined.

To make the granola, place all dry ingredients into a large bowl and mix. Coat well with maple syrup and coconut oil.

Line a large flat baking tray with grease-proof paper and spread mix evenly. Bake on a low heat until golden brown

Serve granola with coconut yoghurt and top with Jax coco chips or mixed berries.


Recipe courtesy of Jax Coco

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Homemade coconut granola recipe
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