Coconut Almond Granola Recipe

5 from 8 votes

Coconut Almond Granola Recipe

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!

Prep Time5

Cook Time1 15

Total Time1 20

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 177kcal

Author: MaryAnne

Ingredients

3 cups old-fashioned oats
1 cup unsalted almonds
¾ cup shredded, sweetened coconut
¼ cup light brown sugar
¼ cup maple syrup
¼ cup vegetable oil
¾ teaspoon salt

Instructions

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

Video

Notes

Storage: Once completely cooled, store granola in an airtight container at room temperature for up to 1 month.
If you use salted almonds, 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 every 15 minutes. This ensures even crisping, creating those crunchy, craggy pieces that we want in coconut granola.
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.
Recipe adapted from Alton Brown.

Nutrition