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Breakfast recipe · from the recipe book

Coconut Milk Lime Granola with Raisins

Crisp, loose oven-toasted oats glazed with creamy coconut milk and maple, brightened with lime and ginger, with golden toasted shreds and chewy raisins.

Coconut Milk Lime Granola with Raisins

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ½ cup50 gSweetened shredded coconutdivided in half
  • ¼ cup whole40 gAlmondsroughly chopped
  • ¼ cup60 gCoconut milk, cannedstirred well
  • 2½ tbsp50 gMaple syrup
  • 2¼ tsp10 gCanola oil
  • 2 tsp10 gLime juice
  • ½ tsp1 gGround ginger
  • ⅛ tsp1 gSalt
  • ⅓ cup50 gRaisins

Steps

  1. Preheat the oven to 325°F (163°C) and line a large rimmed baking sheet with parchment.
  2. Chop the almonds. Stir the canned coconut milk until smooth. Divide the sweetened shredded coconut into two equal halves.
  3. In a large bowl, whisk the canned coconut milk, maple syrup, canola oil, lime juice, ground ginger and salt until blended.
  4. Add the oats, the almonds and the first half of the sweetened shredded coconut to the bowl and stir until every flake is evenly coated.
  5. Spread the mixture in a thin, even layer on the baking sheet and bake for 15 minutes.
  6. Stir the granola, breaking up any clumps so it stays loose, then bake for 10 minutes more.
  7. Sprinkle the remaining half of the sweetened shredded coconut over the granola, stir gently and bake 5 to 8 minutes, until the oats are golden and the shreds are toasted.
  8. Cool the granola on the baking sheet for about 20 minutes; it crisps as it cools.
  9. Stir in the raisins once the granola is completely cool, then serve or store in an airtight jar.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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