Coconut Almond Granola Recipe
If you’re craving a breakfast that’s crisp, golden, and packed with irresistible flavor, then you have to try Coconut Almond Granola. Every bite is a delightful mix of toasted coconut, crunchy almonds, and wholesome oats, made extra delicious with a hint of cinnamon and that satisfyingly nutty, fragrant aroma that fills your kitchen as it bakes. Whether you scatter it over yogurt, snack on it by the handful, or layer it with fresh fruit, Coconut Almond Granola is a true kitchen essential that brings warmth and joy to any morning.
Ingredients You’ll Need
You won’t believe how just a handful of pantry staples can transform into something so crave-worthy! Each of these ingredients plays a starring role, adding its own texture, flavor, or aroma to your batch of Coconut Almond Granola. Here’s what you’ll need and why they matter:
- Old-Fashioned Rolled Oats (3 cups): The base of the granola, providing heartiness, chew, and that classic granola crunch.
- Sliced Almonds (1 cup): These bring a gentle nuttiness and wonderful crunch in every bite.
- Unsweetened Shredded Coconut (1 cup): Adds a subtle tropical sweetness, gorgeous texture, and beautifully toasted flavor.
- Coconut Oil, melted (1/4 cup): Brings a luscious, rich note that helps everything meld together and crisp up gloriously in the oven.
- Maple Syrup or Honey (1/3 cup): Gives natural sweetness and those crave-able golden clusters—plus, it helps the granola stick together.
- Vanilla Extract (1 teaspoon): Provides an aromatic background that makes the granola smell (and taste) bakery-fresh.
- Ground Cinnamon (1/2 teaspoon): A little warmth and spice, rounding out all the other flavors perfectly.
- Salt (1/4 teaspoon): Just a touch to balance the sweetness and amplify all the delicious flavors.
How to Make Coconut Almond Granola
Step 1: Prep Your Oven and Pan
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper. This simple step ensures your Coconut Almond Granola doesn’t stick, and makes for an easy clean-up at the end. Trust me, you’ll appreciate this tiny time-saver later on.
Step 2: Combine the Dry Ingredients
In a big mixing bowl, toss together the rolled oats, sliced almonds, shredded coconut, cinnamon, and salt. Mixing these first ensures all your dry flavors get distributed evenly, so every spoonful has the perfect bite of coconut, almond, and spice.
Step 3: Mix Up the Wet Ingredients
In a separate, smaller bowl, whisk together the melted coconut oil, maple syrup (or honey if you prefer), and vanilla extract. This glossy mixture will help bind your Coconut Almond Granola together and brings out those wonderfully aromatic notes as it bakes.
Step 4: Combine and Coat
Pour your wet mixture over the dry ingredients and stir well until all the oats and nuts are evenly coated. This is the moment when everything starts to come together, and you can already tell how good your kitchen is going to smell soon!
Step 5: Spread and Bake
Spread the coated mixture evenly on your prepared baking sheet. For the best chunky clusters, gently press the mixture down before sliding it into the oven. Bake for 20 to 25 minutes, stirring once about halfway through (unless you want chunkier granola—then skip stirring!). You’re looking for a gorgeous golden color and toasty aroma.
Step 6: Cool Completely
Let the granola cool completely right on the baking sheet. This is crucial for crispiness—those clusters set as they cool! Once it’s reached room temperature, break it into pieces and store in your favorite airtight container.
How to Serve Coconut Almond Granola
Garnishes
Elevate your bowl with a handful of fresh berries for color and brightness, a dollop of creamy yogurt, or a drizzle of honey on top. A little sprinkle of extra cinnamon or coconut shreds right before serving adds that irresistible finishing touch!
Side Dishes
Coconut Almond Granola pairs perfectly alongside a fruit smoothie, a glass of cold almond milk, or a medley of sliced bananas and kiwi for a refreshing pop. It’s also a stellar crunch on top of smoothie bowls or even oatmeal for double the texture and flavor.
Creative Ways to Present
Try layering your Coconut Almond Granola into mason jars with layers of Greek yogurt and fruit for grab-and-go parfaits, or sprinkle it over a baked apple for a quick, healthful dessert. For a fun snack board, pair clusters of granola with dark chocolate pieces, fresh figs, and nut butters for a delicious treat at brunch or a picnic.
Make Ahead and Storage
Storing Leftovers
Once cooled, your Coconut Almond Granola will stay crispy and fresh in an airtight container at room temperature for up to two weeks. Just be sure to keep the lid tight—humidity is the enemy of crunch! Store it in a cool, dry pantry for best results.
Freezing
If you want to make a big batch ahead of time, Coconut Almond Granola is freezer-friendly! Pop your cooled granola into a freezer-safe bag or container. Squeeze out any extra air before sealing to help prevent freezer burn. It’ll keep beautifully for up to three months—just thaw at room temperature before enjoying.
Reheating
If your granola softens up a bit after storage or freezing, don’t worry—a quick 5-7 minute stint in a 300°F (150°C) oven will bring back that glorious crunch. Spread it on a baking sheet and let it cool again before serving.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
While quick oats can technically be used, the texture of Coconut Almond Granola really shines with sturdy old-fashioned rolled oats. Quick oats may make the granola a bit mushier and lose that delightful crunch.
Is it possible to make this granola nut-free?
Absolutely! Simply swap the sliced almonds for sunflower or pumpkin seeds to still get plenty of crunch without any nuts. It will still be delicious and safe for those with nut allergies.
What other sweeteners can I use?
You can use honey, maple syrup, or even agave as your sweetener. Just note that honey will make the clusters stickier and agave is a bit milder in flavor. Each brings its unique hint of sweetness to your Coconut Almond Granola.
How do I make chunkier granola clusters?
For those bakery-style clusters, press the granola firmly into the baking sheet and skip stirring halfway through baking. Once cooled, break into big, satisfying chunks—ideal for snacking!
Can I add dried fruit or chocolate chips?
Of course! Just wait until your Coconut Almond Granola is completely cool before stirring in dried cranberries, raisins, or chocolate chips so they don’t melt or burn in the oven.
Final Thoughts
If you’re ready to treat yourself to mornings that actually make you hop out of bed, Coconut Almond Granola is your golden ticket. With just a few real ingredients and a little time, you’ll have a batch of homemade goodness that never, ever gets boring. Give it a try—you’ll totally see why it’s a personal favorite around here!
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Coconut Almond Granola Recipe
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Coconut Almond Granola is a crunchy, flavorful, and wholesome breakfast option that you can easily make at home. With the perfect blend of oats, almonds, coconut, and a hint of sweetness, this vegan granola is a delicious way to start your day.
Ingredients
Oats:
- 3 cups old-fashioned rolled oats
Almonds:
- 1 cup sliced almonds
Coconut:
- 1 cup unsweetened shredded coconut
Wet Ingredients:
- 1/4 cup coconut oil (melted)
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
Spices:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine oats, almonds, coconut, cinnamon, and salt.
- Prepare Wet Mix: In a small bowl, whisk coconut oil, maple syrup (or honey), and vanilla.
- Combine and Bake: Pour wet mix over dry ingredients, stir to coat, spread on baking sheet, and bake for 20-25 minutes.
- Cool and Store: Let granola cool on the sheet to crisp up, then store in an airtight container.
Notes
- For chunkier granola, press firmly into the pan before baking and avoid stirring halfway through.
- Add dried fruit or chocolate chips after baking for variation.
- Granola keeps well at room temperature for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 6g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
