Homemade Coconut Almond Granola

Homemade 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 pure maple syrup
  • small clusters with the perfect crunch
  • beautifully toasted, golden coconut chips and almonds play up the flavor and give it extra crunch
  • scents of cinnamon, nutmeg and vanilla extract
  • good for you – health factor in this homemade version is a consideration and this may be the best part because you control the ingredients.  This coconut almond granola recipe has less sugar than the store-bought kind, AND, as an added bonus, it’ll be easier on your wallet when you make it at home. 

I’ve made dozens of granola recipes searching for the “one”, and this one takes the cake. It really is the very best granola recipe.  Believe it or not, I discovered the inspiration for 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 house. This recipe doubles with minimal effort and you can save half in the freezer for a future breakfast or snack! 

Coconut Almond Granola Ingredients

  • OatsWhole 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.  You can use sliced almonds in this recipe if you don’t have the slivered, but skip the whole almonds here.  Toasted walnuts or pecans would also be a good substitute. 
coconut almond granola ingredients

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 sheet (the ones with rims) or line with parchment paper.

2. Mix Granola Up

In large bowl, combine oats, flour, coconut, salt, cinnamon and nutmeg. In small bowl, stir together all wet ingredients (maple syrup, oil, and vanilla). Pour liquid ingredients into oat mixture and stir with a rubber spatula until well combined. Save toasted almonds to add after baking granola.

3. Bake Granola!

Pour granola mixture onto greased half sheet pan in an even layer 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. 

coconut almond granola on a sheet pan
homemade coconut almond granola

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 berries.
  • Serve in a bowl like cereal, with milk poured right on top.
  • Layer on top of yogurt (I prefer plain yogurt to keep the sugar in check), and fresh fruit.  If you like things on the sweeter side, a little drizzle of honey or maple syrup is just the right finish. 
  • Sprinkle a bunch of crunchy granola on top of this favorite grated apple yogurt bowl.
  • A handful of granola is a delicious way to add more protein and fiber to a smoothie bowl!

How to Store Coconut Almond Granola

Store cooled granola in an air-tight container for up to one week.  Alternatively, you can freeze for 3-4 months in large ziplock bag(s) if you can’t eat a whole batch within a week.  Just don’t let this good stuff go to waste!  Granola makes a great gift and looks pretty presented in mason jars with a ribbon tied around the lid. 

coconut almond granola in a storage container

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
  • “Almond Joy” Chocolate Coconut & Almond Granola – Add 1/2 cup of dark chocolate chunks or chocolate chips to 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

Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Keyword: coconut almond granola, granola
Servings: 8

Ingredients

  • 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

Instructions

  • 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.


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