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Heather Brown - Food writer, photographer, website help and recipes


This delicious coconut granola recipe makes the perfect addition to some yoghurt and fresh fruit. It is simple to make and uses simple ingredients, but still packs a flavour punch!

You can add to/change the coconut for a different nuts and you can add dried fruit once the granola has been baked.



  • 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 coconut oil, maple syrup and desiccated coconut to the oats and stir together until well combined. 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.


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