This almond coconut granola is simple to make and absolutely delicious. Toasted coconut, slivered almonds and hearty oats combine for a crunchy, flavorful granola that’s perfect for topping yogurt, smoothie bowls, ice cream or milk, or for snacking straight from the jar.
EASY ALMOND COCONUT GRANOLA
When I first made homemade granola I was surprised at how fast and easy it was to prepare, using only a few pantry staples. One of the best things about homemade granola is its flexibility — you can swap nuts, seeds or dried fruit depending on what you have. I also prefer making it at home because many store-bought varieties contain additives and preservatives I try to avoid.
HOW TO SERVE THIS SIMPLE GRANOLA
This granola is very versatile. Use it to add crunch to yogurt or smoothie bowls, pour it into a bowl with milk like cereal, sprinkle it over fruit salad or ice cream, or keep a jar on the counter for quick snacking. It’s a great topping for both sweet and savory dishes and elevates simple breakfasts or snacks.
INGREDIENTS YOU’LL NEED TO MAKE THIS EASY ALMOND COCONUT GRANOLA
Most of these ingredients are common pantry items.
- Old-fashioned oats
- Slivered almonds
- Shredded coconut
- Flour (all-purpose, whole wheat, coconut or almond flour will work)
- Maple syrup
- Coconut oil
- Almond extract
- Cinnamon
- Salt
- Golden raisins (optional)
HOW BEST TO STORE THIS GRANOLA
Store cooled granola in an airtight container at room temperature for several weeks or even a few months. To extend shelf life, keep part of it in the freezer. If using nuts, check their freshness first — rancid nuts will shorten the granola’s shelf life.
For more recipes and updates you can follow the original creator on Instagram @thesaltedsweets. If you try this granola, tag the account and leave a comment to share how it turned out.
Easy Almond Coconut Granola
Brooke Homec
Pin Recipe
10 minutes
45 minutes
Ingredients
- 3 cups old fashioned oats (243 g)
- 1 cup slivered almonds (108 g)
- 1 cup coconut (80 g)
- 3 tablespoon flour (all-purpose, wheat, coconut or almond)
- ½ cup maple syrup (112 g)
- ⅓ cup coconut oil (72.67 g)
- 1 teaspoon almond extract
- 1 tsp cinnamon
- ⅛ teaspoon salt
- ½ cup golden raisins (72.5 g), optional
Instructions
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Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
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In a medium bowl, mix the oats, slivered almonds, shredded coconut and flour (or collagen peptides) until combined.
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In a separate bowl or large measuring cup, whisk together the maple syrup, melted coconut oil, almond extract, cinnamon and salt.
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Pour the liquid mixture over the dry ingredients and stir until everything is evenly coated.
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Spread the mixture in an even layer on the prepared baking sheet.
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Bake for 40–50 minutes, stirring once halfway through to ensure even toasting.
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When the granola is done, stir in the raisins if using and allow it to cool completely; it will crisp as it cools.
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Store cooled granola in an airtight container at room temperature or freeze for longer storage.
Notes
Collagen peptides can be used in place of flour (about three scoops) to help bind and coat the granola.
Customize the mix by omitting or substituting raisins, coconut or almonds. Add other nuts, seeds, dried fruit, chocolate chips or cocoa nibs to suit your taste.
Measurements are provided in cups and grams; grams offer more precision but either system works.
Properly sealed, this granola keeps for a few months at room temperature or longer in the freezer.
Nutrition
Carbohydrates: 18g
Protein: 3g
Fat: 8g
Fiber: 2g
Sugar: 7g
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