Roasted Coconut Granola

Granola is a toasty, oaty combination we love to serve with either milk or yogurt. 

Hands-on time:
15 minutes
Total time:
45 minutes

Kitchen Gear

Large bowl
Measuring cup
Cutting board
Sharp knife (adult needed)
Measuring spoons
Spoon, for mixing
Rimmed baking sheet
Pot holders


2 1⁄2 cups old-fashioned oats
1 cup raw walnuts, chopped (If you’re allergic to nuts, skip them and use sunflower seeds or more pumpkin seeds instead.)
1⁄2 cup unsweetened coconut flakes
1⁄2 cup raw green pumpkin seeds (also called pepitas)
1⁄2 teaspoon kosher salt
5 tablespoons vegetable or olive oil
3 tablespoons real maple syrup, honey, or brown sugar
1⁄2 cup raisins


  1. Turn the oven on and heat it to 300 degrees.
  2. ​Put the oats, walnuts, coconut, pumpkin seeds, and salt in the bowl and mix well.
  3. Drizzle in the oil and maple syrup and mix well.
  4. Put the mixture on the baking sheet and spread evenly.
  5. Once the oven temperature has reached 300 degrees, carefully put the baking sheet in the oven and bake the granola until it is golden, 25–30 minutes.
  6. Set aside to cool. When the granola has cooled completely, add the raisins and mix well. Store in a sealed container for up to 2 weeks. 

Or Else

• Instead of vegetable or olive oil, try coconut oil
• Instead of raisins, use currants, or chopped dried apricots or dates 
• Instead of walnuts, use pecans or almonds
• Instead of pumpkin seeds, use sunflower seeds.

If you can’t find unsweetened coconut, use sweetened coconut and use 2 tablespoons maple syrup instead of 3.