Monday, August 2, 2021
Home Features Lions' Plate: Homemade Coconut Granola

Lions’ Plate: Homemade Coconut Granola

By Shannon Deady

With midterm season in full swing, it is easy to lose track of your mental and physical well-being, especially when you’re busy studying for exams and writing papers. If I have learned anything throughout my four years of exams, it is to prepare ahead when it comes to snacks if you want to keep your health intact keep from going hungry.

Granola is a great snack to have on hand at all times. It is a quick source of carbohydrates, which are essential for brain power. They can be paired with a smoothie and yogurt or munched on alone. When I noticed how many added sugars are in granola bar brands that are marketed as healthy, I decided I would try my hand at creating my own. Now that I have done it once, I will never go back. It is so easy and fun to make, and this recipe left me enough for an entire week of studies.

Makes: 12 servings (about 1/2 cup each)


-5 cups traditional oats

-1 cup chopped almonds

-1/2 cup sunflower seeds

-3/4 cup coconut oil, melted

-1/2 cup honey

-2 tablespoons all natural maple syrup

-1 tablespoon cinnamon

-1/2 cup shredded coconut

-1 teaspoon sea salt

-1/2 teaspoon nutmeg


  1. Preheat oven to 350 degrees.
  2. Put dry ingredients (traditional oats, chopped almonds, sunflower seeds, cinnamon, nutmeg, sea salt and coconut shreds) in a bowl and mix thoroughly.
  3. Add maple syrup, melted coconut oil and honey in a separate bowl and mix.
  4. Combine wet and dry ingredients and mix thoroughly before putting on a greased pan.
  5. Put in the oven for 20 minutes and smell the warm cinnamon and coconut flooding through the room before you let cool and enjoy.


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