Simple Coconut Chia Granola

Simple coconut chia granola on parchment paper lined sheet pan with coconut just added before putting back in oven to toast

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5 from 4 reviews

A simple and delicious granola recipe made with oats, chia seeds, and coconut! This granola travels well, so you can enjoy it as a healthy breakfast or snack at home or on the go.


Units Scale
  • 3 cups rolled oats (not quick oats)
  • 1/4 cup white whole wheat flour (or whole wheat, whole wheat pastry, spelt)
  • 1/4 cup chia seeds
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened coconut flakes


  1. Preheat oven: Preheat your oven to 300 degrees, and line a baking sheet with parchment paper or a silicone baking mat (or use some nonstick cooking spray).
  2. Combine dry ingredients: In a large bowl, whisk together the oats, flour, chia seeds, salt, and cinnamon.
  3. Mix wet ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
  4. Combine wet & dry ingredients: Pour the coconut oil mixture all over the oat mixture, and stir until oats are evenly coated.
  5. Add granola to sheet pan: Spread the granola onto the prepared sheet pan in an even layer. The layer will be pretty thick, so don't worry that oats are toppling all over each other -- this is how we get those delicious clusters!
  6. Bake granola & add coconut flakes: Bake the granola for 30 minutes. Add the coconut flakes halfway through baking time by sprinkling them evenly over the granola and lightly stirring them in. Return the coconut granola to the sheet pan for the rest of the baking time.
  7. Let granola cool: After 30 minutes, when the coconut flakes are lightly toasted and browned, remove the granola from the oven and let it cool completely on the sheet pan before moving it. Allowing it to cool on the sheet pan will help those large granola clusters bind together, and you can break them into smaller clusters if desired.


  1. Parchment Paper: I cannot recommend enough using parchment paper for this recipe to avoid it sticking to the sheet pan! Parchment paper helps the granola crisp up on the pan-facing layer and cool without become stuck, which helps so much for getting big granola clusters.
  2. Storing: Store this granola in an airtight glass container. Either a jar with a tightly sealed lid or a glass leftovers container will work perfectly!
  3. Serving: Serve this granola with yogurt and fruit, milk, as a smoothie bowl or ice cream topping, or just eat it plain.