I know food bloggers get dragged on the internet for starting with a story about every recipe, but there's a jump to recipe button for a reason, guys!! Today's coconut granola with orange zest is inspired by a granola I used to eat every. single. morning while living in San Francisco, and the orange zest is absolutely *key* to it.
My first real job out of college was at a mobile video game start-up in San Francisco. I moved there with $1,000 to my name, no place to live (slept on my friend Kalli's couch!), and no job leads. Oh, this was also in 2009, right at the peak of the housing crash when absolutely no one wanted to hire anyone with a liberal arts degree. I managed to get my foot in the door at the company through a temp agency, and went on to get hired as the office manager.
One of my tasks was to get breakfast catered for the office every day, in true tech industry fashion. I found a local restaurant that everyone loved and set up a recurring order, and one hot ticket item was this absolutely unreal granola. It was simple and unfussy but bursting with flavor — I actually asked for the recipe and they loosely told me what was in it, and orange zest was a huge component.
This coconut granola is a huge hit with my young kids, because it's fairly straightforward without a ton of add-ins that might have children look askance at it otherwise. If you're looking for other kid-approved recipes then I think you'd also love these Pumpkin Streusel Muffins and this Yellow Squash Bread.
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📖 Recipe
Coconut Granola with Orange Zest
Ingredients
- 4 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup slivered or sliced almonds
- 1 cup raw shelled sunflower seeds
- 1 orange zested
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup maple syrup or honey
- ⅔ cup coconut oil melted
Instructions
- Pre-heat oven to 300º F and line a 15"x10" baking sheet with parchment paper.
- In a large bowl, combine 4 cups rolled oats, 1 cup coconut, 1 cup almonds, 1 cup sunflower seeds, salt, cinnamon, and orange zest.
- Stir in honey and coconut oil, tossing to fully incorporate, then spread evenly on prepared baking sheet.
- Bake for 20 minutes, stir it up a bit, then bake for 10-15 more minutes. You'll want to see it just starting to turn golden.
- Remove from oven and — this is the important part — do not touch it while it's cooling! This is how you'll get those big, perfect granola clumps. Let cool fully then break apart and store in an airtight container for up to two weeks. Ours is always gone before then though!
Notes
- Substitutions: Swap the almonds for sunflower seeds or chopped pecans for extra crunch. Use avocado oil or melted butter instead of coconut oil for a different flavor profile. Maple syrup and honey both work, but maple syrup gives a deeper caramelized taste.
- Spices & Flavor Variations: Try adding ½ teaspoon vanilla extract or a pinch of nutmeg for extra warmth. You can also mix in ½ cup dried fruit (like chopped apricots, raisins, cherries, or cranberries) after baking.
- For Extra Clumps: Press the granola down firmly with a spatula before baking and avoid stirring too much while baking. Let it cool completely before breaking apart.
- Storage: Keep in an airtight container at room temperature for up to two weeks, or freeze for longer freshness.
- Serving Ideas: Enjoy with yogurt and fresh fruit, sprinkle over smoothie bowls, or snack on it straight from the jar!
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