Super easy recipe that results in a tasty and crunchy granola that can either be paired simply with milk or with yoghurt and oodles of fresh fruit. This recipe makes a box of granola which serves 10 people (depending on serving size).  

Heather Brown - food writer, stylist and home economist - coconut granola


  • 450g bag of oats (I use gluten free oats but you can use any kind - oats that are milled so the flakes are still quite large tend to make better granola than the type that get milled quite fine).

  • 2 heaped tablespoons (ish) of coconut oil (in its solid state)

  • 100g (ish) maple syrup

  • 1 bag of desiccated coconut


Preheat the oven to about 180 degrees (gas 6). Line a pan with baking parchment. I use a 9” x 13” cake pan which is about 1” deep. 

Melt the coconut oil so that it is liquid. Add the desiccated coconut to the oats and stir together. 

Pour the oil and syrup into the oat and coconut mixture and mix really well. Use your hands to really make sure the oil and syrup have coated the oats. You can add more oil and/or syrup if you don’t think you have quite enough to coat the whole mixture. 

Pour into the tray and place in the oven. Check the oats every 10 minutes, stirring throughly each time, until the oats have all gone a pale golden colour. It will take around 30 minutes. 

Leave to cool. If you store in an air tight container, it should keep for a good couple of weeks. 


  • You can change the desiccated coconut to be any kind of nut or seed. 

  • You can change the coconut oil to be any kind of oil.

  • You can add dried fruits, nuts or seeds after the granola is made.