Do not underestimate the power of a delicious granola! This Pan Toasted Coconut Granola will have you dying to add granola to anything and everything!
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I know you’ve probably all heard of baking granola. But have you ever thought of pan toasting granola? I’m going to give you a quick rundown on how to toast granola, in a pan, with maple syrup! I like doing this because it perfectly candies the oats, nuts, coconut, and spices for an irresistible morning treat or snack!
How To Make Granola In A Pan
Mix all of the dry ingredients: Begin with a medium bowl—large enough to mix and toss the ingredients. My stainless steel bowls are what I typically use for this. Pour all of the dry ingredients—oats, almonds, pumpkin seeds, walnuts, coconut, cinnamon, nutmeg, and salt into the bowl. Mix well.
Next—the first simmer: Pour all of the dry ingredients into a medium to large pan. Add 1/4 cup maple syrup, as well as the olive oil and the vanilla. Set the stove to low heat and let everything simmer for about 3-4 minutes!
A slow simmer: Once you’ve let the ingredients simmer, add the rest of the maple syrup periodically while the granola simmers on low heat. You will do this by adding 1/4 cup of maple syrup about every 2 minutes. Each time you add more maple syrup to the pan, be sure to stir it in very well so all of the ingredients are coated.
The perfect candied consistency: After around 10 minutes the granola should be browning and candied. You will be able to tell the granola is finished when the oats turn a medium brown color and the maple syrup is beginning to thicken—not hardening all the way. The best way to tell is when the syrup is no longer runny, but holds shape and is stringy when you try to separate pieces of the granola. Again, be sure to take the granola off the heat before the maple syrup has completely hardened because it will continue to harden as it cools. To let it cool, lay out a large piece of parchment paper on the counter. Scrape all of the hot granola out of the pan and onto the parchment paper.
Enjoy: You now have the most delicious Pan Toasted Coconut Granola!
Frequently Asked Questions
Yes it is. If you stick to using maple syrup instead of honey as the sweetener. Maple syrup is definitely my preferred sweetener for this recipe—it pairs amazingly with the cinnamon.
It depends on the oats. Not all oats are gluten free. You’ll have to use gluten free oats to make this Pan Toasted Coconut Granola gluten free. I’ll link my favorite Gluten Free Oats.
Yes, I ended up skipping the nut butter for this recipe because I made it on the stovetop. You can add a tablespoon or two if you want the flavor of your favorite nut butter present.
Yes, Trader Joe’s does sell a Toasted Coconut Granola!
No, coconut is a fruit (a delicious one)!
No! Feel free to use the nuts and spices you love! I chose the spices that pair well with these ingredients but if you aren’t a fan of any of these, add more or less of what you prefer.
How To Know My Pan Toasted Coconut Granola Is Done?
Golden Brown Color! One of the signs that your granola is nearing perfection is its color. When baking granola, aim for a golden brown color. Keep an eye on it while it’s in the oven and stir occasionally to ensure even browning. Remove it from the oven when it achieves a consistent, appealing color.
Crisp Texture! The crispness of granola defines it! As it cools after baking, it should harden slightly. This crunchy texture indicates that the ingredients have toasted and dried properly. If it still feels too soft or moist, it might need more time in the oven or in the pan at a lower temperature to dry out without burning!
Clumping Factor! Clumps in granola are often desired as they make for satisfying clusters. To achieve this, avoid stirring the granola once you’ve added the last bit of the maple syrup! Instead, press it down firmly in the pan! Getting the maple syrup to that perfect consistency will also help with clumping!
Other Ways To Make This Recipe!
Like I said before—when I make granola I like to make it cluster! You can make this Pan Toasted Coconut Granola cluster by stirring less frequently.
Make this granola recipe into bars! If you want to make Pan Toasted Coconut Granola Bars—you’re in the right place. Simply make the granola recipe and let it cool. Next, combine all of the granola with 1/2 cup of nut butter (I like to use almond butter) & a splash of coconut oil. You will then stir well & press the mixture into a pan. Freeze or refrigerate for at least an hour. If you’re a chocolate lover, top the granola bars with melted dark chocolate and let it cool again! Once you’ve let the bars cool for at least another half hour, cut them into squares and store in the refrigerator or freezer.
Another fun thing to do is make granola bark! It’s also really simple. Get out a pan with parchment paper. Spread a layer of your favorite yogurt on the parchment, sprinkle a layer of granola over the yogurt, then drizzle chocolate over that. If I’m feeling in the mood for tart granola bark, I like to add raspberries or dried fruit on top of the chocolate. You will then freeze & enjoy a super delicious & healthy snack.
One of my fav granola bark recipes!Enjoy!
I hope you enjoy this delicious breakfast treat as much as I do!
Pan Toasted Coconut Granola
Ingredients
- 2 Cups Gluten Free Rolled Oats
- 1/2 Cup Almonds
- 1/2 Cup Pumpkin Seeds
- 1/2 Cup Walnuts chopped
- 1/2 Cup Coconut Chips or shredded coconut
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Nutmeg optional
- 1 Teaspoon Salt
- 1 Cup Maple Syrup
- 1/2 Tablespoon Olive Oil
- 1 Teaspoon Vanilla
Instructions
- Get a medium bowl and mix all dry ingredients together—oats, almonds, pumpkin seeds, walnuts, coconut, cinnamon, nutmeg, and salt.
- Pour all of those dry ingredients into a medium to large pan with 1/4 cup maple syrup, olive oil and vanilla. Let that heat and simmer on low for 3-4 minutes.
- Continue adding the rest of the maple syrup periodically as you allow the ingredients to simmer with the syrup.
- You will do this by adding 1/4 cup of maple syrup about every 2 minutes. Each time you add more maple syrup to the pan, be sure to stir it in very well so all of the ingredients are coated.
- After 10 minutes the granola should be a golden brown color and the maple syrup will thicken (not completely harden). Take of the heat, pour onto parchment paper, and let it cool. Enjoy!
Notes
Another One of My Favorite Granola Recipes
Sweet Hazelnut Almond Granola! This is another favorite granola recipe of mine. I like to meal prep this deliciousness for the week to go over smoothie bowls, oats, and yogurt!
INGREDIENTS
- 3 Cups Oats
- 1 Cup Hazelnuts chopped
- 1 Cup Almonds chopped
- 1/2 Cup Pumpkin Seeds
- 1/4 Cup Sesame Seeds
- 1/4 Cup Ground Flax
- 2 Tablespoons Hemp Seeds
- 2 Teaspoons Salt
- 1 Tablespoon Vanilla
- 2 Teaspoons Cinnamon optional
- 1/4 Cup Olive/Coconut Oil
- 1/2 Cup Peanut Butter any nut butter works
- 1/2 Cup Maple Syrup
A Quick How To!
While the Pan Toasted Coconut Granola requires toasting, this recipe requires roasting! Preheat your oven to 325°. Chop the hazelnuts & almonds then combine all of the dry ingredients & vanilla in a large bowl. Mix together the peanut butter, oil, and maple syrup—pour over the dry ingredients and mix well! Spread evenly over a large pan and bake for about 45 minutes! I like the granola to come out in clumps! to achieve this, avoid over stirring and press the granola into the pan. The granola should have turned a slightly darker brown! Enjoy another delicious granola!
This one is our go to now! Thanks!!
This makes me so happy—of course Stephanie!