If you’re searching for that perfect crunch to top off your mornings, Coconut Almond Granola is about to become your new favorite. With its hearty oats, toasty almonds, and sweet flakes of coconut all brought together with fragrant cinnamon, maple syrup, and velvety coconut oil, this granola is so much more than breakfast. Each bite is golden, nutty, and just the right amount of sweet. Whether sprinkled over yogurt, poured with your favorite milk, or simply enjoyed by the handful, this Coconut Almond Granola is ready to brighten your day.
Ingredients You’ll Need
You don’t need a bunch of fancy or hard-to-find items for this recipe—just simple ingredients that shine in every spoonful. Every component in Coconut Almond Granola plays a starring role, from crunchy oats to the subtle warmth of cinnamon.
- Old-fashioned rolled oats: Provide the hearty base and chewy crunch essential to granola’s texture.
- Sliced almonds: Add a toasty, nutty bite and a lovely hint of sophistication.
- Unsweetened shredded coconut: Infuses each cluster with tropical flavor plus delicate, crispy edges.
- Coconut oil (melted): Makes the granola beautifully crisp and amplifies the coconut flavor.
- Maple syrup or honey: Binds the mixture and lends a natural, rich sweetness without overpowering.
- Vanilla extract: Brings warmth and extra depth to every bite.
- Sea salt: Balances out the sweetness and enhances all the flavors.
- Ground cinnamon: Gives a hint of cozy spice that pairs perfectly with coconut and almonds.
How to Make Coconut Almond Granola
Step 1: Prep Your Baking Sheet
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper. This tiny move is the secret to perfectly baked granola with easy cleanup and zero sticking, so you can enjoy every cluster.
Step 2: Mix the Dry Ingredients
In a roomy bowl, combine your oats, sliced almonds, shredded coconut, sea salt, and cinnamon. Toss everything together to make sure each piece is coated with spice and distributed evenly—think of this as building the crunchy foundation for your granola.
Step 3: Whisk the Wet Ingredients
Grab a smaller bowl and whisk together your melted coconut oil, maple syrup or honey, and vanilla extract. This gorgeous mixture not only brings sweetness and aroma but ensures your granola will bake into those irresistible golden clumps.
Step 4: Combine and Coat
Pour your wet ingredients over your dry mix. Stir really well so every oat, almond, and coconut flake gets a glossy coating. This helps the flavors meld and creates those coveted clumps when baking.
Step 5: Spread and Bake
Spread the granola mixture in an even layer across your prepared baking sheet. Press it down gently—that’s the trick for chunky clusters! Bake for 25 to 30 minutes, stirring halfway through, until it’s golden brown and your kitchen smells heavenly.
Step 6: Cool and Break Apart
Once done, pull the baking sheet from the oven and let the granola cool completely right there without stirring. This patience pays off as the clusters set. After it cools, just break into pieces and get ready to snack.
How to Serve Coconut Almond Granola
Garnishes
A handful of fresh berries, sliced banana, or a sprinkling of extra toasted coconut can add color and even more layers of flavor to your Coconut Almond Granola. If you like a little extra sweetness, scatter in some chopped dried fruit after baking, or add a drizzle of nut butter for richness.
Side Dishes
Serve this granola over creamy Greek yogurt or your favorite plant-based alternative, paired with a side of seasonal fruit or a smoothie bowl for a restaurant-worthy breakfast. If you’re feeling extra, pour it into a bowl with cold milk or a splash of almond milk for a classic, nostalgic meal.
Creative Ways to Present
Try layering Coconut Almond Granola into parfait glasses for a showstopping brunch treat, or use it to top baked apples for a cozy dessert. It also makes a fun, energy-packed snack mix with added dried fruit or chocolate chips—perfect for hiking, workdays, or a midday treat.
Make Ahead and Storage
Storing Leftovers
Keep any extra Coconut Almond Granola in an airtight container at room temperature and it’ll stay perfectly crisp and snack-ready for about two weeks. Store away from humidity for the crispiest texture—though honestly, it’s so good you might not have leftovers for long!
Freezing
Yes, you can freeze Coconut Almond Granola! Simply stash it in a freezer-safe zip bag, squeeze out extra air, and freeze for up to three months. Let it come to room temperature before eating or sprinkling over yogurt, and it’ll taste freshly baked every time.
Reheating
If your granola softens over time, spread it on a baking sheet and pop it in a 300°F oven for 5 to 8 minutes to restore its crunch. Let it cool before storing again, and enjoy it as crisp as the day you made it.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Quick oats will work in a pinch but the texture won’t be as hearty or crisp. Old-fashioned rolled oats give Coconut Almond Granola its lovely chew and chunky clumps, so stick with them if you can.
Is this recipe gluten-free?
Absolutely! Just make sure to use certified gluten-free oats. All the other ingredients in Coconut Almond Granola are naturally gluten-free.
Can I substitute nuts or add seeds?
Definitely. Swap almonds for pecans, walnuts, or pistachios, or toss in pumpkin or sunflower seeds for extra crunch and nutrition. The recipe is super flexible.
How can I make it extra chunky?
After spreading the mixture on the baking sheet, press it down firmly and avoid stirring too much during baking. Letting it cool completely undisturbed helps create those satisfying big clusters in Coconut Almond Granola.
Can I reduce the sweetness?
Yes—feel free to use a bit less maple syrup or honey. The recipe will still bake up crisp and delicious, just with a subtler hint of sweetness.
Final Thoughts
I hope you try making this Coconut Almond Granola and find yourself reaching for it again and again. There’s just something wonderful about having a jar of homemade granola on your counter—ready to turn any meal or snack into a special moment. Enjoy every crunchy, coconutty bite!
Print
Coconut Almond Granola Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Enjoy a delicious and wholesome breakfast with this Coconut Almond Granola recipe. Made with a blend of oats, almonds, coconut, and a hint of cinnamon, this homemade granola is perfect for a nutritious start to your day.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened shredded coconut
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
Dry Ingredients:
Wet Ingredients:
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine oats, almonds, coconut, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, whisk together melted coconut oil, maple syrup (or honey), and vanilla extract.
- Blend ingredients: Pour the wet mixture over the dry ingredients, stirring until evenly coated.
- Bake: Spread the mixture on the baking sheet, press down slightly, and bake for 25-30 minutes until golden brown, stirring halfway through.
- Cool and store: Let the granola cool on the baking sheet to form clusters. Break into chunks and store in an airtight container.
Notes
- For a crunchier texture, bake a few minutes longer but watch closely to prevent burning.
- Add dried fruit like cranberries or raisins post-baking for added sweetness.
- Substitute honey for maple syrup for a non-vegan option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 6g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
