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Vanilla coconut granola clusters on a baking sheet with wooden spatula.

Vanilla Coconut Granola Clusters

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  • Author: Vanessa | Maple + Mango
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 8 cups approx. 1x
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian


Vanilla Coconut Granola Clusters! Learn how to make these crazy delicious, homemade crunchy granola clusters.  A super easy and healthy make ahead breakfast or snack that will satisfy your sweet tooth!


  • 3 cups unsweetened large coconut flakes (raw coconut chips)
  • 2 cups old fashioned rolled oats
  • 1 cup unsalted pepitas (or shelled raw pumpkin seeds)
  • 1/2 cup hemp hearts (optional)
  • 1/4 cup coconut sugar
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil, cold pressed & unrefined
  • 1/3 cup honey
  • 2 teaspoons vanilla extract


  1. Preheat oven and prep baking sheet: Preheat oven to 300F / 150C.  Line a large baking sheet with parchment paper and set aside.
  2. Combine dry ingredients: In a large bowl, stir together the coconut flakes, rolled oats, pepitas, hemp hearts, coconut sugar and salt.
  3. Heat wet ingredients and combine: Place the coconut oil and honey in a small saucepan and melt together over low heat. Add the vanilla extract and whisk together until combined.  Pour over the dry ingredients and stir to evenly combine.
  4. Spread out on baking sheet: Pour the granola mixture onto the baking sheet and spread out in an even layer, gently pressing it down with a spatula.
  5. Bake: Bake for 15 minutes, rotate the pan and bake for an additional 10 minutes or until the granola looks golden.  The granola will still be soft when you pull it out.  It will crisp up and harden as it cools.
  6. Break into clusters: Allow the granola to cool completely on the baking sheet before touching it.  Once cool, use your hands to break it apart into clusters (any size you like). Enjoy!


  • Coconut Flakes/Chips: Use large unsweetened coconut flakes (also sometimes known as raw coconut chips or ribbon coconut). These larger wider flakes give this granola an amazing crunchy texture which you won’t get with shredded coconut.
  • Let granola cool on baking sheet undisturbed! Once the granola is done baking, let it cool completely before touching it. Patience is key! It will crisp up and set as it cools which will then allow you to break it apart into large clusters (or small ones if you prefer).
  • Storage: Store in an airtight container at room temperature for several weeks (if it lasts that long!).  I like to store homemade granola in large glass jars but any airtight container will work just fine.  Can also be frozen stored in a freezer-safe bag or container for up to 3 months.  Perfect for meal prep!