Coconut Almond Granola
This coconut almond granola is studded with big chips of toasted coconut, slivered almonds and sweetened with maple syrup. It’s spiced with cinnamon, nutmeg and vanilla extract. Coconut almond granola makes the perfect easy breakfast or snack to have on hand.
What makes this Coconut Almond Granola So Good?
- just the right hit of natural sweetness from maple syrup
- small clusters with the perfect crunch
- perfectly toasted, golden coconut chips
- scents of cinnamon, nutmeg and vanilla extract
I’ve made dozens of granola recipes searching for the “one”, and this one takes the cake. Believe it or not, I discovered this recipe on the back of a bag of coconut chips I was trying to use up before expiration.
Why buy store-bought granola when you can whip up a batch of this incredible, homemade coconut almond granola in less than 5 minutes? It’s seriously so fast. A few minutes after your tray of granola hits the oven, the scent of cinnamon, vanilla and toasted coconut will overwhelm your whole kitchen. This recipe easily doubles and you can save half in the freezer for a future breakfast or snack!
Coconut Almond Granola Ingredients
- Oats – Whole organic oats are best. Skip the quick oats this time.
- Whole wheat flour – This is the secret ingredient, the one creating the perfect crunch as it binds to the little spaces between the oats and allows the granola to form clusters.
- Unsweetened coconut chips or flakes – Shredded coconut will also work but make sure it is unsweetened.
- Pure maple syrup – This provides the sweetness and lends a hand in the crunch department.
- Avocado oil – Safflower oil or another neutral oil will also work, even a light olive oil.
- Cinnamon & Nutmeg
- Vanilla extract
- Kosher salt – I love a subtle hit of saltiness to balance the sweetness of the granola.
- Toasted slivered almonds – I’ve found it works best to stir in the the toasted almonds after the granola bakes to ensure the nuts don’t over brown or burn.
How to Make Coconut Almond Granola
1. Preheat Oven
Preheat oven to 300 degrees F and center an oven rack. If you’re doubling, place oven racks in upper and lower thirds. Grease one (or two if you’re doubling) half sheet baking pans (the ones with rims) or line with parchment paper.
2. Mix Granola Up
In large bowl, stir together oats, flour, coconut, salt, cinnamon and nutmeg. In small bowl, stir together maple syrup, oil, and vanilla. Pour liquid ingredients into dry ingredients and stir with a rubber spatula until well combined. Save toasted almonds to add after baking granola.
3. Bake Granola!
Pour onto greased half sheet pan and bake for 30 minutes. Remove from oven and carefully stir with a spatula. Make sure to rotate pans top to bottom if you’re doubling it. Bake for another 20-25 minutes until golden brown. Stir in toasted, slivered almonds. Cool completely on cookie sheet.
How to Serve Coconut Almond Granola
If you can wait long enough and resist eating this straight out of the oven, these are some of my favorite ways to serve it for breakfast or a snack:
- Top coconut almond granola with fresh fruit
- Serve in a bowl like cereal, with milk poured right on top
- Layer with yogurt (I personally prefer plain yogurt to keep the sugar in check), and fresh fruit
- Sprinkle a bunch of granola on top of my favorite grated apple yogurt bowl
How to Store Coconut Almond Granola
Store cooled granola in an airtight container for up to one week. Alternatively, you can freeze for 3-4 months in large ziplock bag(s).
Mixing Things Up
There are countless delicious granola variations and ways to improvise with what you have on hand. These are a few of my tested modifications, but be sure to comment if you have other ideas or things you’ve tried!
- Cherry Almond Coconut Granola – add ½ cup dried cherries (or raisins or dried cranberries) to finished, cooled granola
- Make Gluten-Free Coconut Almond Granola – sub 1/4 cup oat flour for the whole wheat flour and be sure to use certified gluten-free oats.
More Healthy Snack & Breakfast Ideas
Grated Apple Yogurt Bowl
Banana Peanut Butter Smoothie “Milkshakes”
Whole What Chocolate Zucchini Bread
Coconut Almond Granola
- 3 cups rolled oats
- 1/4 cup whole wheat flour
- 3/4 cup coconut flakes unsweetened
- 1/2 cup toasted, slivered almonds
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 1/2 cup maple syrup
- 1/3 cup avocado oil sunflower, safflower or light olive oil also works
- 1 tsp vanilla extract
- Preheat oven to 300 degrees F and center an oven rack. If you’re doubling, place oven racks in upper and lower thirds.
- In large bowl, stir together oats, flour, coconut, salt, cinnamon and nutmeg. In small bowl, stir together maple syrup, oil, and vanilla. Pour liquid ingredients into dry ingredients and stir with a rubber spatula until well combined. Save toasted almonds to add after baking granola.
- Pour onto greased half sheet pan and bake for 30 minutes. Remove from oven and carefully stir with a spatula. Make sure to rotate pans top to bottom if you’re doubling it. Bake for another 20-25 minutes until golden brown. Stir in toasted, slivered almonds. Cool completely on cookie sheet. Store in an airtight container.