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Snack recipe · from the recipe book

Toasted Coconut Cluster Granola

Crisp, golden oat clusters with toasty coconut, crunchy almonds and a gentle maple-vanilla sweetness.

Toasted Coconut Cluster Granola

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup45 gSweetened shredded coconut
  • ¼ cup whole40 gAlmondsroughly chopped
  • 1 large33 gEgg whites
  • 3 tbsp60 gMaple syrup
  • 2 tbsp25 gCanola oil
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together the oats, almonds, cinnamon and salt. Keep the coconut aside for now.
  3. In a small bowl, whisk the maple syrup, canola oil and vanilla until combined.
  4. In another small bowl, whisk the egg white until frothy.
  5. Pour the maple syrup mixture over the oat mixture and stir until every oat is coated, then fold in the frothy egg white.
  6. Spread the oat mixture on the baking sheet in an even layer about 1/2 inch thick and press it down firmly with a spatula so it bakes into clusters.
  7. Bake for 20 minutes without stirring.
  8. Sprinkle the coconut evenly over the granola, press it lightly into the surface, and rotate the pan.
  9. Bake 12 to 15 minutes more, until the granola is deep golden and the coconut is toasted.
  10. Cool the granola on the pan without stirring for at least 30 minutes, until fully crisp.
  11. Break the granola into clusters and store in an airtight container.

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

Contains: Egg, 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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