Triple Coconut Granola

Despite what I may have intimated, the cookbook is unfinished. This week, I’m finishing off my last few food photo shoots and working with a local photographer to get some fun pictures of Cookie and me. I have a lot of pictures of Cookie, but very few of the two of us together, so I’m excited to have those.

The editing process will continue through multiple rounds, and the design phase will soon start. Eek! I’m giving it everything I’ve got, but it’s too much.

I’ve been nostalgic for more carefree days, like the July 4th family gatherings I mentioned earlier this week. Then I started daydreaming about a fun but healthy Independence Day meal after reflecting on all those potato chips and the importance of a good breakfast.

I arrived at this red, white, and blue yogurt, granola, and berry bowl. Can we just take a moment to thank the Founding Fathers for selecting such a timeless color scheme? Red, white, and blue with stars on them is the best.

For a white component, I added coconut to the granola, but as you could expect, it became golden in the oven. The key to baking granola with coconut added is to bake it at a low temperature or add the coconut toward the end of baking to prevent burning. I chose the latter, and it was excellent. Because I used both large coconut flakes and shredded coconut, along with coconut oil, to give it a truly authentic coconut flavor and texture, I termed it triple coconut granola.

I made the recipe using Bob’s Red Mill’s certified gluten-free oats so that I could freely distribute it to all of my gluten-free pals. I’m happy that Bob’s Red Mill provides a secure choice for people with allergies as oats are inherently gluten-free but can become contaminated with gluten in the fields and processing facilities. You are aware of my fondness for oats (I have 42 recipes to date!).

Also read: Almond Coconut Granola Bars

Last but not least, I added fresh blueberries, strawberries, and defrosted frozen raspberries, which have since become my new favorite morning addition. I’ve been putting frozen raspberries in a dish and letting them defrost overnight in the refrigerator. It’s so easy that it almost seems foolish. They are nice and juicy by morning, almost compote-like on their own.

They taste great on waffles, pancakes, oats, cereal, and toast with almond butter. It’s a simple and delectable way to start the day off with some potent antioxidants, such as cancer-preventing ellagic acid. Try it out and let me know if you agree.


  • 4 cups Bob’s Red Mill Rolled Oats without Gluten (also known as old-fashioned oats)
  • 1 cup of choice nuts or slivered almonds
  • 1 teaspoon of cinnamon powder
  • 1/4 teaspoon sea salt, fine-grained
  • 12 teaspoon of ginger, ground
  • Melted coconut oil in a half cup
  • 1/2 cup of maple syrup
  • Vanilla extract, 1 teaspoon
  • a half cup of big, unsweetened coconut flakes* a half cup of unsweetened coconut shred
  • Optional: 2/3 cup chopped dried fruit, if large


  1. A sizable, rimmed baking sheet should be lined with parchment paper and the oven should be preheated at 350 degrees Fahrenheit.
  2. Combine the oats, almonds, cinnamon, salt, and ground ginger in a sizable mixing basin. Stir everything together using a silicone or rubber spatula.
  3. The coconut oil, maple syrup, and vanilla should be added. Reserve the coconut for later. Every grain should be lightly and uniformly covered after stirring. Scrape the bowl’s contents into the heated pan using your spatula, being careful to get every last drop of liquid. Create an even coating of granola.
  4. After baking for 15 minutes, take the pan out of the oven, add the coconut flakes and shreds, and whisk everything together. Reheat the pan in the oven for 5 to 10 minutes, or until the coconut is lightly brown. Allow the granola to finish cooling on the pan. It will become even more crisp as it cools.
  5. If adding dried fruit, do it immediately. Store the granola in an airtight container, like a freezer bag. For one to two weeks at room temperature or for up to three months in the freezer, this granola will remain fresh.


Recipe adapted from my very best granola and gingerbread granola.
*WHERE TO BUY COCONUT FLAKES: Look for them in the baking section at Whole Foods, health food stores or in the health food section of well-stocked grocery stores. I used Bob’s Red Mill brand. You can also replace the coconut flakes with more shredded coconut.
MAKE IT GLUTEN FREE: Just be sure to use certified gluten-free oats!
MAKE IT NUT FREE: Substitute pepitas (green pumpkin seeds) for the almonds.