Homemade Coconut Almond Granola

This is a crunchy, salty-sweet, and homemade coconut almond granola recipe that's quick and easy. With deep flavor from brown sugar and maple syrup, it's the perfect topper for fruit, yogurt, or ice cream. Even better, you can customize it using dried fruit, spices, or even chocolate!

If you've never made homemade granola before, you are in for a real treat with this recipe. Prep time is just 5 minutes, and then you throw it in the oven until it's toasted, crunchy, and hard to put down.

The oats, almonds, and coconut hold the spotlight here so you don't have to skimp when you dish up a bowl. It's a versatile coconut almond granola recipe that uses simple ingredients, but you can also add your favorite nuts, spices, or dried fruit.

Serve it with fruit, yogurt, ice cream, or use it as a crunchy topping to mango overnight oats or creamy flax pudding!

Jump to:

• ⭐️ Why This Granola is the Best
• 🥥 Notes on Granola Ingredients
• 📝 Granola Variations & Substitutions
• 🥄 How To Make Homemade Coconut Almond Granola
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• ☕️ More Vegan Breakfast Recipes
• Coconut Almond Granola Recipe

⭐️ Why This Granola is the Best

• Toasted, salty-sweet, and crunchy snack or breakfast option with rich flavor from brown sugar and maple syrup.
• Quick and easy: Toasted coconut granola uses simple ingredients and prep time is just 5 minutes.
• Healthy: Most store-bought granola is loaded with sugar and oil. We scale it back, making a much healthier homemade granola that's naturally vegan/dairy-free, gluten-free, with healthy fats, protein, vitamins, minerals, and with ALL of the flavor.
• Versatile almond granola recipe with coconut: Add your favorite nuts, dried fruit, spices, or use a different sweetener to make it your own.

🥥 Notes on Granola Ingredients

• Old-fashioned oats - You can also use instant or quick-cooking oats, but start checking your granola after 30 minutes, as it will cook faster.
• Shredded coconut - Flaked (unsweetened or sweetened) coconut can be used in place of shredded for more chewy texture.
• Unsalted almonds - Make sure you use unsalted almonds. If you only have salted almonds on hand, they will work, but hold off on adding any salt until the very end.
• Vegetable oil - We use vegetable oil because of its neutral flavor. Coconut oil or extra-virgin olive oil can replace the vegetable oil, but the taste will be slightly different.
• Light brown sugar - Adds rich molasses notes and complex flavor.
• Salt - Don't skip the salt (unless you use salted nuts)!

📝 Granola Variations & Substitutions

• Nuts. Pecans, walnuts, and hazelnuts would all work great in place of almonds.
• Sweetener. Out of maple syrup? Try one of my recommended maple syrup substitutes.
• Dried fruit. Dried blueberries, cranberries, and/or cherries would all work well; add them in after granola is done baking.
• Spices. Warm spices like cinnamon, cardamom, nutmeg, or ginger would all taste amazing.
• Chocolate. After the granola has cooled completely, mix in a handful of chocolate chips or chopped dark chocolate for a more indulgent treat.

🥄 How To Make Homemade Coconut Almond Granola

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the oats, almonds, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil and salt. Add oil mixture to oats mixture and stir until combined.

Pour mixture onto parchment-lined baking sheet. Cook for 1 hour and 15 minutes, tossing every 15 minutes to ensure even toasting.

Remove from the oven and let cool for 1 hour. Transfer granola to a tightly-sealed container, and store at room temperature for up to 1 month.

👩🏼‍🍳 Expert Tips

• Storage: Once completely cooled, store granola in an airtight container at room temperature for up to 1 month.
• If you use salted nuts, skip the added salt. You can always add more salt at the end if you prefer.
• Go low and slow. You might be tempted to increase the oven temperature, but granola should be baked at a lower temperature (and for a longer period). Slowly dehydrating your granola helps to create a crispy and crunchy texture.
• Toss granola every 15 minutes. This ensures even crisping, creating those crunchy, craggy pieces that we want in coconut granola with almonds.
• Cool completely. Make sure that your granola has completely cooled before transferring it to a sealed container. This will keep your granola crispy and crunchy.
• Use parchment paper. This will prevent sticking and easier clean-up.
• Serve granola with fruit, yogurt, ice cream, raspberry jam, or use it as a crunchy topping to overnight oats or flaxseed pudding!

💬 Frequently Asked Questions

☕️ More Vegan Breakfast Recipes

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