Coconut Almond Granola

Imagine the irresistible aroma of golden-toasted oats, crispy coconut flakes, and crunchy almonds filling your kitchen. This homemade Coconut Almond Granola is the perfect mix of sweet, nutty, and satisfying crunch—ideal for breakfast, snacking, or even as a dessert topper. Plus, it’s ridiculously easy to make with pantry staples, and once you try it, you might never go back to store-bought granola again!

Why You’ll Love This Recipe

This granola isn’t just delicious—it’s also totally customizable and packed with nutritional goodness. Whether you sprinkle it over yogurt, eat it like cereal, or grab a handful straight from the jar (guilty!), it’s bound to be a household favorite.

• Easy to Make: One bowl, simple ingredients, and just 30 minutes in the oven.
• Healthier than Store-Bought: No weird additives or preservatives—just real, wholesome goodness.
• Perfect Crunch: Lightly sweetened and toasted to golden perfection.
• Totally Customizable: Swap in different nuts, spices, or add dried fruit for your perfect blend.

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, combine oats, coconut flakes, almonds, cinnamon, and salt.
3. Whisk the Wet Ingredients: In a separate bowl, mix coconut oil, maple syrup (or honey), and vanilla until smooth.
4. Combine Everything: Pour the wet ingredients over the dry and stir well, ensuring every oat and almond gets coated.
5. Spread and Bake: Spread the mixture evenly onto the prepared baking sheet and bake for 20-25 minutes, stirring halfway through, until golden and fragrant.
6. Cool and Enjoy: Let the granola cool completely before breaking it into clusters. Store in an airtight container.

Chef’s Tips and Tricks

• Don’t Overbake: The granola will continue to crisp up as it cools, so pull it out when it’s just golden.
• Want Bigger Clusters? Press down on the granola with a spatula before baking and don’t stir too much.
• Add-Ins After Baking: Dried fruit or chocolate chips should be added after the granola has cooled completely.
• Storage: Store at room temperature in an airtight container for up to two weeks or freeze for longer freshness.

Recipe Variations and Serving Suggestions

• Nut-Free Version: Swap almonds for sunflower or pumpkin seeds.
• Chocolate Twist: Stir in 1/2 cup of dark chocolate chips after cooling.
• Spicy Kick: Add a pinch of cayenne or a sprinkle of ginger for an unexpected twist.
• Serve it with: Yogurt and fresh berries, as a crunchy topping for smoothie bowls, or simply with milk.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats will work, but the texture will be less crunchy. Stick to rolled oats for the best results.

Can I make this granola without oil?

Yes! You can replace the coconut oil with applesauce, though it may not be as crunchy.

How do I keep my granola from burning?

Stir it halfway through baking, and keep an eye on it during the last few minutes—it can go from golden to too dark quickly.

Recipe Card

If you love homemade granola, let’s keep the kitchen party going! Drop a comment below with your favorite mix-ins, tag me if you try this recipe, and don’t forget to share it with your granola-loving friends!