Crunchy Coconut Almond Granola


crunchy coconut almond granolaIs it just me, or is this year zipping by fast? I’m sure I’ve said it before, but seriously. 2014, slow down, please!! (!!!).

I made a batch of this granola for a quick breakfast/snack for the week. I love it mixed with yogurt and fresh berries, or just by itself. I liken it to the crunch and taste of a Nature Valley granola bar – but with toasted coconut and almonds.

This granola is so good that I may or may not have been caught eating this with a spoon straight from the jar.


crunchy coconut almond granola 1

The base of this recipe was given to me from my aunt, who makes a variation of this weekly. Oats, coconut, almonds all mixed together with coconut and sweetened with maple syrup. Keeps for up to two weeks in a tightly sealed container. But I doubt it will last that long once you try it.

Crunchy Coconut Almond Granola


1/3 cup pure maple syrup

1/3 cup brown sugar, lighly packed

1/2 cup coconut oil

3 teaspoons vanilla extract (or bourbon vanilla extract)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

5 cups old fashioned rolled oatmeal

1 1/2 cups almond (I mixed part slivered and whole)

1/2 cup unsweetened shredded coconut

Mix sugar, syrup, oil and vanilla extract, salt and cinnamon together. Add oatmeal, coconut and almonds.

Line large baking sheet with parchment paper and pour mixture onto baking pan. Press mixture down firmly until flat and covering the entire sheet. Bake at 325 degrees Fahrenheit for 40-45 minutes, turning the pan halfway through the baking.

Let granola cool for 15 minutes before breaking apart into chunks.

Enjoy in your favorite yogurt or as a snack.


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