Hazelnut raising coconut granola | bitterbaker.com

Hazelnut raisin coconut granola

I’m like completely obsessed with making my own granola. I don’t think that’s such a bad thing. At least I hope it’s not. I mean, you could be obsessed with way worse things. Although I don’t know if it’s healthy to worry about whether or not it was a mistake to opt for the raisins instead of the dried apricots.

Hazelnut raisin coconut granola | bitterbaker.com
Fruit, cottage cheese and granola.

Okay, fine. I’m not that obsessed. Plus, I can always make new batches of granola. My biggest problem is remembering all the combinations I think of. Although that’s not a very big problem. Anyhow. This granola! You’ll love it. It’s just as healthy as the other granola recipes I have (Gingerbread granola and Cinnamon pumpkin granola). But, but, but. It’s even a tiny bit healthier. I didn’t add any honey this time (you get enough natural sweetness from the raisins), and I took away half of the canola oil (why not? nuts have enough oil in them, I thought). And it’s SO good! The nuts roast perfectly fine in the oven without the extra oil, the amazing flavors still come out. I actually prefer it this way, with less canola oil. The granola gets a brighter color, and it just feels more natural in a way (not saying that canola oil isn’t natural, but you know what I mean – it feels more RAW, or whatever).

Hazelnut raisin coconut granola | bitterbaker.com
Yeah… Not sure about a whole bowl full of granola for breakfast. That’s too much chewing for me.

My new thing is to serve it with cottage cheese and fruit. Perfect for breakfast, lunch, snack or just about anytime, really.

Hazelnut raisin coconut granola | bitterbaker.com
Breakfast time!

Hazelnut raisin coconut granola
Total time: 5 minutes to prepare ingredients. 25 minutes to roast in oven. 


  • 2 cups oats
  • 2 cups rolled hot cereal
  • 1 cup chopped hazelnuts
  • 1 cup raisins
  • ½ cup flaxseeds
  • ½ cup chopped cashews
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 1 cup water
  • ¼ cup canola oil
  • ½ cup shredded unsweetened coconut

Hazelnut raisin coconut granola | bitterbaker.com

Preheat the oven to 390°F. Mix all the dry ingredients except for the shredded coconut in a bowl. Add water and canola oil and mix well. Spread out an even layer of granola on one or two oven trays (I used two since I can fit two trays in my oven). Roast in the oven for 25 minutes. Stir after every ten minutes, and keep an eye on the granola when five minutes is left, you don’t want it to burn!

Let cool and then mix in the shredded coconut. Serve with fruit and yoghurt, cottage cheese and yoghurt, or use it to make delicious granola bars!

Hazelnut raisin coconut granola | bitterbaker.com
Like this recipe? Then you’ll love my Gingerbread granola.

Hazelnut raisin coconut granola | bitterbaker.com
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    21 thoughts on “Hazelnut raisin coconut granola

    1. Milk and Honey

      Obsession is my middle name when it comes to making my own granola too… Actually Obsession is my middle name when it comes to food in general. Your granola looks divine and the coconut is the cherry on the cake (There I go again.)

      1. Yvonne Rogell Post author

        Good thing you could definitely be obsessed with worse things! (unless you overdo it I suppose.) Thanks, yeah coconut really is what makes this granola special!

    2. Liz

      I adore homemade granola, but I admit, mine is never very healthy! I love how you tweaked this to lessen the guilt of a big bowl. I’ll take mine with apricots 🙂

    3. rika@veganmiam

      Granola is a great way to start breakfast, I’ve never had rolled hot cereal – is the same as oats? And yum on these ingredients – I would love these in some raw cashew milk and gorgeous photos!

    4. Kelly @ Hidden Fruits and Veggies

      Hazelnuts are totally my thing. I’ve never had them in granola before, and this makes me so incredibly sad now that I know it’s an option. I’ll have to remedy this, ASAP. Also, I love the idea of serving granola over cottage cheese with some fruit, yummy!

      1. Yvonne Rogell Post author

        They’re so good in granola! The best thing is that you won’t know that you got a little piece (I mean, you don’t normally examine every spoonful before you put it in your mouth, right?), and then all of a sudden you’ll taste that wonderful familiar taste. Makes me happy every time 🙂


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