Homemade Coconut & Sunflower Seed Granola: Flavorful, Nutritious, and Easy

Discover a perfect homemade granola blend of coconut, sunflower seeds, and wholesome nuts for nutritious breakfasts and snacks.

By Medha deb

Created on Sep 28, 2025

Discover a perfect homemade granola blend of coconut, sunflower seeds, and wholesome nuts for nutritious breakfasts and snacks.

Coconut & Sunflower Seed Granola: Wholesome, Homemade Enjoyment

If you want to bring both nutrition and flavor to your breakfast routine, homemade granola is a delicious, pantry-friendly solution. This coconut and sunflower seed granola recipe brings together nourishing oats, seeds, coconut, and just the right touch of sweetness for a toasty, crave-worthy snack or breakfast. Skip the store-bought varieties full of extra sugars and additives — with this easy recipe, you control every ingredient, adjust to your taste, and enjoy fresh-baked goodness any time.

Why Make Your Own Granola?

Making granola at home offers a variety of benefits beyond the irresistible golden crunch and comfort aroma filling your kitchen. Here’s why homemade granola, especially with coconut and sunflower seeds, is a staple for healthy eaters:

Customizable Nutrition: Choose your favorite nuts, seeds, sweeteners, and extras — tailor the recipe for dietary needs such as gluten-free, vegan, or paleo.
High in Healthy Fats & Fiber: Coconut flakes, sunflower seeds, and nuts deliver satisfying healthy fats, protein, and plenty of fiber for lasting energy.
No Artificial Additives: Control the amount and type of sugar, salt, or oil for a clean, real-food breakfast or snack.
Cost-Effective: Homemade granola is significantly less expensive than pre-packaged gourmet granolas, especially if you buy pantry staples in bulk.
Freshness and Flavor: Oven-roasting brings out the deep toasty flavors of coconut and nuts — a treat no shelf-stable box can match.

Ingredients for Coconut & Sunflower Seed Granola

This recipe is proof that simple pantry staples produce bold flavor and great texture in every bite. Measure out the following ingredients for a classic, nutritionally balanced batch:

Old-fashioned rolled oats (not instant or steel-cut) — the hearty base for structure and fiber
Raw sunflower seeds — add a nutty flavor, crunch, and Vitamin E
Unsweetened coconut flakes — deliver toasty, rich coconut notes and extra texture
Your favorite mixed nuts (such as walnuts, pecans, or cashews)
Pure maple syrup — adds natural sweetness
Coconut oil (unrefined or refined) — enhances flavor and helps bind the granola
Ground cinnamon — for cozy, aromatic spice
Pure vanilla extract — elevates sweetness and complexity
A pinch of sea salt — balances flavors

Optional additions:

Dried fruit (cranberries, raisins, apricots) stirred in after baking
Chia seeds, flaxseed, or hemp seeds for an extra nutritional boost
Spices like cardamom, ginger, or nutmeg

Sample Ingredient List

Ingredient	Amount
Old-fashioned rolled oats	3 cups
Sunflower seeds	1 cup
Mixed nuts (pecans, walnuts, cashews)	2–2½ cups
Unsweetened coconut flakes	½–1 cup
Pure maple syrup	¾ cup
Coconut oil, melted	⅓ cup
Ground cinnamon	1 tsp
Pure vanilla extract	1 tsp
Sea salt	¼–½ tsp
Optional: dried fruit, chia, hemp, or flax seeds	½–1 cup, as desired

Step-by-Step: How to Make Coconut & Sunflower Seed Granola

Prep Your Oven: Preheat oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and even roasting.
Mix the Dry Ingredients: In a large bowl, combine oats, sunflower seeds, coconut flakes, and chopped nuts. Stir to evenly distribute.
Combine Wet Ingredients: In a separate bowl, whisk together melted coconut oil, maple syrup, vanilla extract, cinnamon, and salt.
Combine and Coat: Pour the wet mixture over the dry ingredients and stir well until all pieces are evenly coated. Don’t rush — thorough mixing gives even toasting and flavor.
Spread Evenly: Transfer mixture to the prepared baking sheet, spreading into a uniform layer. This ensures even caramelization.
Bake and Stir: Bake for 40–50 minutes, stirring every 10–15 minutes to break up clumps and prevent burning around the edges. Rotate the pan halfway through.
Cool Completely: Once the granola is golden and fragrant, remove from oven and let cool fully on the sheet. Granola crisps up as it cools.
Add Extras: Stir in dried fruits or extra seeds only after cooling, to retain softness and color.
Store Smartly: Keep granola in an airtight container at room temperature for up to 2 weeks, or refrigerate/freeze for longer shelf life.

Tips for Perfect Homemade Granola

Use parchment paper for easy cleanup and to prevent sticking or burning.
Stir regularly during baking for evenly-toasted clusters. Don’t skip this step!
Let granola fully cool before transferring to jars or containers to ensure it crisps up properly.
Choose add-ins (like chocolate chips or dried fruit) only after baking, as heat can burn or toughen them.
Control cluster size by pressing the granola mixture firmly onto the baking sheet for bigger clusters, or stirring more for a finer, looser mix.
Balance sweet and savory by adjusting the ratio of maple syrup or adding a sprinkle more salt for a unique flavor.

Nutritious Benefits of Coconut & Sunflower Seed Granola

This granola recipe isn’t just delicious — it’s a powerhouse of nutrients:

Coconut: Rich in medium-chain fatty acids, coconut flakes can offer satiety and a touch of natural sweetness.
Sunflower Seeds: Packed with Vitamin E, magnesium, and protein, they help with heart and skin health.
Nuts: Walnuts, pecans, and cashews are sources of omega-3 fats, protein, and antioxidants, supporting brain and heart health.
Oats: Offer a great source of fiber, help stabilize blood sugar, and are naturally gluten-free (when certified as such).
Maple Syrup & Coconut Oil: Allow for natural sweetness and healthy fats, while keeping the glycemic load lower compared to refined sugars.

Creative Ways to Serve Granola

There’s no wrong way to enjoy this crunchy treat, but here are some favorite variations:

As a breakfast cereal: Serve with your favorite dairy or plant-based milk.
Yogurt parfaits: Layer granola with creamy yogurt and fresh berries for a filling snack or dessert.
Baked fruit topping: Sprinkle over baked apples, pears, or peaches for a healthy dessert.
Ice cream mix-in: Add crunch to vanilla or coconut ice cream sundaes.
Trail mix base: Add chocolate chips or more dried fruit for a portable snack on the go.

Recipe Variations and Substitutions

Swap nuts: Use whatever is on hand — slivered almonds, chopped hazelnuts, macadamias, peanuts, or skip nuts for a seed-only version.
Change your sweetener: Replace maple syrup with agave, honey (if not vegan), or brown rice syrup for different flavor profiles.
Add more spice: Try a blend of cinnamon, ginger, and cardamom for a chai-inspired mix.
Make it savory: Add pumpkin seeds and dried rosemary, reduce the syrup, and add flaky sea salt for a snackable twist.
Cluster control: To create big granola clusters, gently press the mixture onto the baking tray before baking; for a looser mix, stir more often during baking.

Storing and Keeping Your Granola Fresh

Airtight containers: Store completely cooled granola in glass jars or airtight containers to keep it crisp.
Room temperature: Keeps well for up to two weeks if moisture is avoided.
Long-term storage: For even longer freshness, freeze granola. Thaw at room temperature before eating.
Keep away from steam and direct sunlight: This preserves both crunch and flavor.

Nutritional Information

Serving Size	Calories	Fat	Sugar	Protein	Fiber
1/2 cup (approx.)	~250–275	13–17g	8–12g	5–6g	3–5g

Note: Exact nutrition depends on ingredient brands and mix-ins used.

Frequently Asked Questions (FAQs)

Q: Can I make this granola gluten-free?

A: Yes! Be sure to use certified gluten-free oats to ensure the granola is safe for those with gluten sensitivities.

Q: How do I keep my granola crunchy for longer?

A: Store granola in an airtight container at room temperature and keep away from humidity. Make sure it’s completely cooled before sealing to prevent moisture condensation.

Q: Can I use different oils or sweeteners?

A: Absolutely. Substitute coconut oil with safflower oil, olive oil, or another mild neutral oil. Sweeteners like agave, honey, or date syrup work beautifully in place of maple syrup.

Q: Is this recipe vegan?

A: As long as you use a plant-based sweetener (such as maple syrup or agave), the granola is vegan-friendly. To keep it paleo, skip oats and rely entirely on nuts and seeds.

Q: Why stir granola while baking?

A: Stirring ensures all parts toast evenly and prevents burning around the tray’s edges. It’s crucial for even color and crunch.

Conclusion: Homemade Granola is a Pantry Essential

Baking your own coconut and sunflower seed granola is an easy, rewarding way to eat healthier, reduce food waste, and enjoy endlessly customizable flavors. Experiment with your personal mix of nuts, seeds, and spices or follow the classic recipe for a golden, crunchy, and nutrient-rich treat. Whether sprinkled over yogurt, enjoyed with milk, or nibbled straight from the jar, this granola recipe delivers freshness and satisfaction in every bite — and will soon be a staple of your weekly meal prep.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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