Roasted Coconut Granola

Roasted Coconut Granola | ChopChop


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

Hands-on time: 15 minutes
Total time: 45 minutes
Makes: 10 Servings

Kitchen Gear: 

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



2 1⁄2 cups
old-fashioned oats
1 cup
raw walnuts, chopped (If you’re allergic to nuts, skip them and use sunflower seeds or more pumpkin seeds instead.)
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


  1. Turn the oven on and heat it to 300 degrees.
  2. ​Put the oats, walnuts, coconut, pumpkin seeds, and salt in the bowl and mix well.
  3. Drizzle in the oil and maple syrup and mix well.
  4. Put the mixture on the baking sheet and spread evenly.
  5. 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.
  6. 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. 


Or Else

• 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.