Coconut Almond Granola

If you’ve never made homemade granola before, let me just say—this Coconut Almond Granola is about to rock your breakfast world. It’s nutty, crunchy, lightly sweet, and kissed with warm coconut flavor in every bite. Picture golden clusters of oats toasted to perfection, slivered almonds adding a delicate crunch, and chewy coconut flakes that bring all the tropical vibes. Oh, and your kitchen is going to smell amazing while it bakes—trust me, it’s worth making just for that.

This is one of those “you’ll never go back to store-bought again” kind of recipes. It’s easy, endlessly customizable, and makes the best breakfast, snack, or yogurt topper.

Why You’ll Love Coconut Almond Granola

Deliciously Crunchy: Every spoonful is packed with texture—from the toasted oats to the golden coconut flakes to the crisp almonds.

Easy to Make: Just mix, spread, and bake. That’s it. No fancy equipment or techniques required.

Naturally Sweetened Options: You can keep it light and wholesome with honey or maple syrup—no need for refined sugars if you don’t want them.

Perfectly Snackable: Great for on-the-go bites, lunchboxes, or a quick pick-me-up any time of day.

Customizable: Want to toss in some dried fruit, seeds, or chocolate chips? Go for it! This granola is totally open to your creative twists.

Ingredients in Coconut Almond Granola

Here’s what makes this granola taste like a cozy morning with a tropical twist:

Old-Fashioned Rolled Oats

The hearty base of the granola. They toast up beautifully and give that perfect crunch. Avoid quick oats—they won’t hold up as well.

Slivered or Sliced Almonds

These bring a light, nutty flavor and extra texture. You can swap in chopped almonds, pecans, or walnuts too.

Unsweetened Coconut Flakes

Large coconut flakes (or shredded if you prefer) add that warm, slightly chewy coconut goodness that sets this granola apart.

Honey or Maple Syrup

For just the right amount of sweetness and a little stickiness to help those gorgeous granola clusters form.

Coconut Oil

This helps everything toast evenly and adds subtle coconut flavor. If you don’t have coconut oil, melted butter or a neutral oil will work too.

Vanilla Extract

A splash of vanilla rounds out the flavors and adds a little warmth.

Salt

Just a pinch brings all the sweet and toasty flavors to life.

Optional Add-Ins

Want to personalize your granola? Add dried cranberries, raisins, chia seeds, flaxseeds, or dark chocolate chips after baking.

Instructions

Here’s how to whip up a batch of crunchy, golden Coconut Almond Granola:

Preheat the Oven:

Set your oven to 325°F (160°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup super easy.

Mix the Dry Ingredients:

In a large bowl, combine oats, almonds, coconut flakes, and salt. Give it a quick toss to mix.

Combine Wet Ingredients:

In a small saucepan or microwave-safe bowl, warm the honey (or maple syrup), coconut oil, and vanilla until melted and smooth. Stir to combine.

Stir It All Together:

Pour the warm mixture over the dry ingredients and stir until everything is well coated. Every oat and nut should get a little love.

Spread and Bake:

Spread the granola mixture in an even layer on the baking sheet. Press it down gently to encourage big, crispy clusters.

Bake for 20–25 minutes, stirring halfway through to ensure even toasting. Watch closely in the final minutes—those coconut flakes can go from golden to burnt quickly!

Cool Completely:

Let the granola cool on the pan—it’ll crisp up as it cools. This is also when those beautiful clumps form.

Store and Snack:

Once cooled, transfer to an airtight container and store at room temp for up to two weeks (if it lasts that long!).

Nutrition Facts

Servings: 8
Calories per serving: [Insert calorie count here]

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

How to Serve Coconut Almond Granola

• Over Yogurt: Add a crunchy topping to Greek yogurt with a drizzle of honey and fresh berries.
• With Milk or Milk Alternatives: Eat it like cereal for a quick and hearty breakfast.
• As a Snack: Keep a little jar on your desk or in your bag for easy snacking on the go.
• On Smoothie Bowls: Sprinkle on top of your favorite smoothie for added crunch and flavor.
• In Parfaits: Layer with yogurt and fruit for a breakfast that’s both pretty and satisfying.

Additional Tips

• Don’t Skip the Salt: Even just a pinch helps bring out all the toasty, nutty flavors.
• Press It Down: Gently press the granola mixture on the baking sheet before baking to help create clumps.
• Let It Cool: Don’t touch it too soon! It needs time to crisp up and clump as it cools.
• Switch It Up: Try adding cinnamon or cardamom for a warm spice note.

FAQ Section

Q1: Can I make this granola gluten-free?
A1: Yes! Just be sure to use certified gluten-free oats.

Q2: Can I use sweetened coconut?
A2: You can, but it will make the granola sweeter and may brown more quickly, so keep an eye on it while baking.

Q3: How long does homemade granola last?
A3: Stored in an airtight container at room temperature, it stays fresh for up to two weeks. You can also freeze it for longer storage.

Q4: Can I skip the oil?
A4: It helps create that irresistible crunch, but you can reduce the amount or substitute with applesauce for a lower-fat version.

Q5: What’s the best way to get big granola clusters?
A5: Press the granola into the pan before baking and avoid over-stirring. Let it cool completely before breaking it into chunks.

Conclusion

This Coconut Almond Granola is pure breakfast bliss—sweet, crunchy, nutty, and totally irresistible. It’s one of those recipes that feels indulgent but is secretly pretty wholesome, and it’s so easy to tweak to your own taste. Once you make your own granola, you’ll never look at the store-bought stuff the same way again. So go ahead, make a big batch—and snack happy!

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