Hint of Coconut Granola

Berries, milk and granola - a quick and easy breakfast.

This nutty granola has just enough coconut in it to give it an exotic flair. Just add your favorite low-fat milk or milk alternative and power up with peaches and mango (or your other fruity favorites). 


  • 7 cups oats old-fashioned, rolled
  • 1 cup pecans , chopped or pieces
  • 1 cup walnuts , chopped or pieces
  • 1 cup almonds , slivered
  • 1 cup coconut flakes
  • 1 cup wheat germ
  • 1 cup water
  • 1 cup canola oil
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 1 teapoon vanilla extract


Place dry ingredients in a large mixing bowl and toss. Place water, oil, brown sugar, salt and vanilla in a small bowl and allow the sugar to dissolve. Pour over the dry mixture and toss gently with your hands until well coated. Spread on a cooking sheet and bake at 250 degrees until golden brown (usually 1.5 hours). Gently turn with a spatula to brown both sides. You may turn off the oven and leave the granola to dry out overnight. Store in a sealed container up to 2 months. Enjoy!

Total time1 hour 35 min
Prep5 min
Cook1 hour 30 min
Yield30 Servings

Nutritional data

Serving Size:1/2 cup

Total Carbs20g
  Dietary Fiber3g

Recipe Analysis powered by ESHA Food Processor


This granola would make for a fabulous Christmas gift. Just put in a pretty jar with a note explaining your favorite way to power it up.