Coconut Almond Granola

Homemade granola has always sounded comforting to me and yet it has taken me this long to make it. I saw a recipe recently, printed it out and decided it was time to try making it. I started making a shopping list and then remembered that I had saved granola recipes before. I checked my recipe binder and found SIX granola recipes!

Obviously, granola has been on my radar for a while. All of the recipes were slightly different in ingredients and technique. I started with this easy coconut almond granola and I have my eye on another one to make when we have depleted our supply. It turned out to be incredibly easy. There is a granola we have purchased from the Whole Foods bulk bins that is very tasty, but too sweet for my taste. I thought this had the same great flavor, but the sweetness level I was looking for and the intense nuttiness from baking the oats is something to be celebrated. Look out scones, I think I have a new obsession.

Recipe: Coconut Almond Granola

Adapted from The Little Red House

4 C. old fashioned oats

2 C. brown rice crisp cereal

1 C. unsweetened coconut

1 C. slivered almonds

1/2 C. ground flax seed (I used coarse ground)

1/4 C. wheat germ (optional)

3/4 C. pure maple syrup

1/4 C. brown sugar

1/4 C. good extra virgin olive oil

1/2 C. apple sauce

2 t. vanilla

pinch of sea salt

1. Preheat oven to 300 degrees F.

2. Combine all of the above ingredients in a large bowl and stir until everything is evenly mixed.

3. Line two rimmed baking sheets with foil and spread half of the mixture onto each baking sheet. If you like chunks, you can pinch the granola in different spots to create chunks in the granola. Bake for 30-40 minutes or until oats are browned and crisp. Every 10 minutes or so, use a spatula to mix. Also, rotate pans halfway through the baking time for even browning.

4. Put finished granola in an airtight container to enjoy for weeks.

8 Notes Leave a Note

  1. A friend of mine gave me a huge jar of homemade granola recently, and as I was finishing it off I decided that it’s time to give it a go myself. This is great!

    • Kimberley – Homemade gifts are the BEST! How thoughtful. You must try!

      Heather – I have not tried Orangette’s granola, but oh my that sounds fantastic. I don’t know what this tastes like without the flax and wheat germ, but I imagine it just enhances the overall nuttiness and of course, ups the nutritional value. Um, yes. We’re almost out of this batch and I’m onto number 2 asap. Thanks to you, I now have a 7th recipe to try 🙂

  2. Our kitchen always feels a little naked when there isn’t a jar of homemade granola around. As a snack in a baggie for the car or plane, as a topping for yogurt in the morning, thrown into a smoothie or atop vanilla ice cream, it’s so so good. I also think store-bought is too sweet, so what a nice compromise to make it ourselves; plus, it’s cheaper! Have you tried Orangette’s French chocolate granola? That’s usually my go-to, decreasing the sugar, oil and honey added. I also keep the chocolate bits on the side, so we can decide if and when we want a sprinkling. I will try your addition of flax and wheat germ next time.

    Are you on to recipe number two of six now?

    Cheers,

    *Heather*

  3. I don’t see the almonds listed – can you tell me how much (and what kind – slivers, crushed, etc.) you used? My daughter loves the granola from the Nature’s Marketplace bins at Wegmans (which is probably the same as what Whole Foods offers), but I’d like to control the sweetness, as well.

    Thanks!

    • Judy – Thank you for your comment and for noticing my absent-mindedness! I have updated the ingredients to include the slivered almonds. I hope your daughter enjoys it 🙂

    • Naomi – Ooh, another granola recipe. I seem to be collecting them, so why not add another 🙂 I made a different recipe yesterday and I love it, too. Granola IS the best.

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