Hello, Kylee here. I’m back and excited to share one of our favorite breakfast staples: a simple, wholesome coconut oil and maple granola. My mom has been encouraging me to post more—about decorating progress and recipes—so today I’m combining both worlds and sharing this easy granola recipe that’s perfect for topping yogurt, smoothie bowls, or enjoying with milk.
Full disclosure: I love eating more than I love cooking. Still, making simple, tasty food is one of my interests, and granola is one of those recipes that delivers big flavor with very little effort. It stores well in an airtight container and makes mornings faster and healthier.
I know blogging often comes with expectations for polished photos and thoughtful writing, but I like to keep things real. I take a lot of food photos for fun and for sharing quick, approachable recipes. This granola is one I make repeatedly because it’s flexible and consistently delicious.
Homemade granola beats store-bought versions in taste and ingredients. Many commercial granolas contain refined sugars and preservatives, while a homemade batch lets you control the sweetness and add-ins. This recipe is lightly sweetened with maple syrup and uses coconut oil for a rich, toasty flavor. It’s great plain or mixed with nuts, dried fruit, or chocolate chips for snacks.
This granola is our go-to lately because it’s quick, versatile, and reliably crunchy. If you try it, feel free to adapt the seeds, nuts, or spices to your preferences.
Coconut Oil and Maple Granola
Ingredients:
- 2 cups rolled oats
- 1/3 cup raw pumpkin seeds
- 1 tablespoon chia seeds
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil
Directions:
- Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- In a large bowl, mix the oats, pumpkin seeds, and chia seeds.
- In a smaller bowl, whisk together the melted coconut oil, maple syrup, sea salt, and cinnamon.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet.
- Bake for 20 minutes, then stir and return to the oven for another 15 minutes or until the granola is golden and fragrant.
- Remove from the oven and let cool completely on the baking sheet—this helps it crisp up. Once cool, store in an airtight container for up to several weeks.
This recipe is intentionally simple so you can customize it: add chopped nuts, toasted coconut, dried fruit after baking, or a handful of chocolate chips for a treat. Enjoy it on yogurt, smoothie bowls, oats, or with milk for a crunchy, homemade breakfast.