Wheat Bran Coconut Granola

  • Yield 8 cups
  • Prep 5 mins
  • Cook 30 mins

Easy baked granola is the perfect base for a take-along trail mix or morning cereal.

Add raisins or dried cranberries to this easy granola once it's cooled for a brighter taste. All in all, it's an easy morning starter or an afternoon pick-me-up over a bowl of plain yogurt. We used unsweetened coconut flakes, but you can use shredded as well.


4 cups old-fashioned oats (do not use steel-cut or quick-cooking)
1 cup wheat bran
1 cup unsweetened shredded coconut
1 cup chopped walnut pieces
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 cup honey
1/2 cup canola oil, plus additional for greasing the pan
2 tablespoons 2 percent reduced-fat milk
1 teaspoon vanilla extract


  1. Preheat oven to 325F. Lightly oil a large, rimmed baking sheet.
  2. Combine oats, wheat bran, coconut, walnuts, brown sugar, salt and cinnamon in a large bowl; stir well.
  3. Stir honey, oil, milk and vanilla in a small saucepan over low heat until mixture fizzes around the edges.  Pour over oat mixture and stir well.
  4. Spread onto prepared baking sheet. Bake about 30 minutes, until lightly browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temperature, about 1 1/2 hours. Break up and store in a large container at room temperature up to 1 month.

Recipe by Bruce Weinstein and Mark Scarbrough.



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