I’ve been on such a homemade granola kick lately and am officially obsessed with this easy coconut granola! Shredded coconut, slivered almonds, oats, and pumpkin seeds are coated with a delicious honey-butter mixture. The secret ingredient? A touch of almond extract!

This coconut granola tasted incredibly fancy and will make your whole house smell fantastic! The honey pairs beautifully with the toasted coconut.

This recipe makes about five cups of granola but easily doubles if you want to make a huge batch. This will keep for about 3-4 weeks stored at room temperature and also makes a thoughtful homemade gift!

One fun thing about granola is that it’s so customizable. Don’t have honey? Substitute maple syrup. Don’t like almonds? Try macadamia nuts! This would also be delicious finished with coconut chips or even dried pineapple after it cools.

Note: granola darkens as it cools so start checking this at 20-25 minutes and pull it just when it gets toasty.

Coconut Granola

3 cups rolled oats
1 cup shredded sweetened coconut
3/4 cup slivered almonds
1/2 cup pumpkin seeds
3/4 tsp salt
6 Tbsp butter
1/2 cup honey
1/2 tsp vanilla
1/2 tsp almond extract

1. Preheat oven to 300 degrees. Grease a large baking sheet with nonstick spray.
2. In a large bowl, stir together oats, coconut, almonds, and pumpkin seeds.
3. In a sauce pan, combine butter and honey and cook over medium low heat, whisking occasionally, until uniform in color. Whisk in vanilla extract, almond extract, and salt.
4. Pour sauce over oat mixture and stir thoroughly to evenly coat. Pour on baking tray and spread mixture out, then pop in the oven and bake for 25-35 minutes, tossing once halfway through. Cool completely and store in air-tight containers.