This homemade Toasted Coconut Granola is sure to a be a family favorite. We’ve been using it to top smoothie bowls and yogurt, but it would also be delicious as cereal with your favorite milk. Gluten free, and packed with vitamin E, protein, and fiber, thanks to all the nutrient dense seeds.
Something about the green of the pumpkin seeds, and the toasty white of the coconut in this granola recipe just screams spring to me.
Maybe it’s also the tons of pineapple, mango, strawberry and coconut smoothie bowls I plan to top with it.
I love smoothie bowls, but it wasn’t until a new restaurant opened up down the road that I’ve felt a little obsessed with them. My friends have been going and getting them, posting photos to instagram, and they are beautiful. Topped with tons of crunchy toasted coconut, a sprinkling of homemade granola, fresh fruit, and seeds, they have the perfect amount of crunch in each bite.
Unfortunately, I could teach them a thing or two about the best smoothies to add below the toppings. If you’re like me, and think pumpkin has no season, I HIGHLY recommend freezing some leftover coffee and making up one of these Pumpkin Spice Latte Smoothie Bowls stat. Like real, real soon.
If you’re craving greens and bright tropical fruit to bring you into spring, then go with a Tropical Green Smoothie Bowl.
My most recent smoothie bowl is actually more like soft serve ice cream in texture (which is a very, very good thing in my book), and is neon pink (which is also a very, very good thing in my book). If you come across a pink dragon fruit, toss it in to your cart because these are so much fun to make and eat.
Smoothie bowls at our house are about to get elevated thanks to this granola.
I don’t make granola often- reason being, it’s incredibly addictive and I end up eating half the pan as it’s cooling on the counter. Luckily, I have a little help in that department these days (watch and see!).
Tips for Homemade Toasted Coconut Granola
- To make the best granola, you need to know your oven. Stay close to the first batch until you know the perfect times, and make sure when your timer goes off, pull it out quickly (if it sounds like I am speaking from burnt-granola experience, you are right!). I’ve started baking mine at a lower temperature (300 F) to give it a little more leeway, but it still toasts very quickly!
- Mix it Up: I chose the combination of seeds I added to this granola to boost the fiber and protein. If you have sunflower seeds, flax seeds, or nuts like pecans or almonds, go ahead and switch things up. You can also add dried fruit like raisins or dried cherries after the granola has cooled, but I prefer just to add dried fruit when serving if we decide we’d like it.
- Make is Gluten Free: If necessary, be sure to purchase certified gluten free oat flour and oats.
- Make it Ahead: Granola freezes great, so you can make a big batch and keep some frozen. I store my granola in the refrigerator to make it last the longest.
Nutritional data for Toasted Coconut Granola and images courtesy of www.NutritionData.com.
Other Homemade Granola Recipes:
- Coconut Pecan Cabin Granola, from Pinch of Yum
- Lightened up Summer Granola, by OhSheGlows
- Oil Free Chocolate Coconut Granola, by Feasting on Fruit
- Chunky Monkey Granola, by the Recipe Rebel
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