Wheat Bran Coconut Granola

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

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.


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

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 2
  • Fat 8g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 75mg
  • Potassium 40mg
  • Carbohydrate 17g
  • Fiber 3g
  • Sugars 8g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%