This Trader Joe's granola is already remarkably clean with organic ingredients and coconut oil instead of seed oils. The DIY version replicates this wholesome profile while allowing control over sweetness levels and ensuring maximum freshness through small-batch preparation.
Based on: Organic Toasted Coconut Granola
· Makes approximately 30 servings
· Serving: 1/2 cup (about 40g)
Why This Recipe is Seed Oil Free
Commercial Organic Toasted Coconut Granola from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Toasted Coconut Granola may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
600g (6 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base that provides fiber, complex carbs, and the classic granola texture when toasted
Organic coconut flakes
150g (1.5 cups) · Let's Do Organic Coconut Flakes (unsweetened)
Adds natural sweetness, healthy fats, and the signature coconut flavor when toasted golden
Organic raw almonds
120g (1 cup) · Terrasoul Superfoods Organic Raw Almonds
Provides protein, healthy fats, and satisfying crunch when roasted alongside the oats
Organic quinoa
80g (1/2 cup) · Ancient Harvest Organic Quinoa
Adds complete protein and a pleasant pop texture when toasted until crispy
Additional sweetener that helps with browning and cluster formation during baking
Organic brown rice flour
30g (1/4 cup) · Bob's Red Mill Organic Brown Rice Flour
Acts as a light binder to help create clusters without making the granola dense
Organic vanilla extract
10ml (2 teaspoons) · Simply Organic Pure Vanilla Extract
Enhances overall flavor complexity and rounds out the sweetness profile
Sea salt
3g (1/2 teaspoon) · Redmond Real Salt (unrefined sea salt)
Balances sweetness and enhances all other flavors, especially important for contrast
Instructions
Step 1. Preheat oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper. The lower temperature ensures even toasting without burning the delicate coconut and nuts.
Step 2. In a large mixing bowl, combine 600g rolled oats, 150g coconut flakes, 80g quinoa, and 30g brown rice flour. Roughly chop the 120g almonds into halves and quarters (not too fine) and add to the bowl. Toss everything together with clean hands to distribute evenly.
Step 3. In a medium saucepan over low heat, gently warm the 80g coconut oil until just melted (don't overheat). Remove from heat and whisk in 120ml maple syrup, 40g cane sugar, 10ml vanilla extract, and 3g sea salt. Whisk vigorously for 1-2 minutes until the sugar dissolves and mixture is smooth.
Step 4. Pour the warm liquid mixture over the dry ingredients. Using a large spoon or clean hands, toss thoroughly for 3-4 minutes until every piece is evenly coated and slightly sticky. The mixture should clump together when squeezed but break apart easily.
Step 5. Divide the mixture evenly between the two prepared baking sheets. Spread into an even layer about 1cm thick, leaving some natural clumps intact. Don't pack down or smooth completely - irregular clusters create the best texture.
Step 6. Bake for 20-25 minutes, then remove and stir each pan thoroughly with a spatula, breaking up any large chunks and redistributing. Return to oven and bake another 15-20 minutes until golden brown and crispy. The coconut should be deep golden, and the mixture should sound crispy when stirred.
Step 7. Remove from oven and let cool completely on the baking sheets for 45-60 minutes without stirring. The granola will continue crisping as it cools and stirring too early will create powder instead of clusters.
Step 8. Once completely cool, break up any overly large chunks by hand and store in airtight glass jars. Use 1/2 cup servings with milk, yogurt, or eat as a snack. The granola stays fresh for 3-4 weeks at room temperature.
Storage
Store in airtight glass containers at room temperature for up to 4 weeks. Avoid plastic containers which can make granola lose crispness. If granola becomes soft, re-crisp in a 250°F oven for 10 minutes.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.45
Savings49%
Initial investment requires buying full-size organic ingredients, but bulk purchasing leads to significant long-term savings. Each ingredient makes multiple batches, improving cost efficiency over time.