Homemade Almond Coconut Granola
Homemade Almond Coconut Granola. It’ll change your breakfast bowl life.
I never really ate granola until just a few years ago. Until then, I knew granola as tough and cardboard-like, with flavors that tasted either unappealing or dare I say “fake”. But that’s because I had never made my own granola. I was buying it packaged from the store or trying it from a hotel breakfast buffet, always disappointed, left wondering what the hype was all about.
But then I started experimenting with making my own granola at home. And my life was forever changed.
This right here is my favorite tried-and-true granola recipe that I make over and over and over again. Homemade Almond Coconut Granola.
This homemade granola is all things perfect to me.
FLAVOR: Warm and toasty. Sweetened with brown sugar and maple syrup, with the added flavors of almond, coconut, and a touch of cinnamon and nutmeg.
TEXTURE: Crisped perfectly, with no large hard chunks of break-a-tooth granola pieces here!
STORABILITY: Is that a word? I love that this granola keeps well for a good amount of time. Most often, we make a double batch.
When this homemade almond coconut granola is in the oven, the whole house is enveloped in its toasty scent. I always welcome its wonderfully comforting visit.
I like to add a handful of granola to any yogurt, but my current favorite combination is vanilla bean yogurt (Noosa brand) or coconut yogurt (Noosa or Trader Joe’s brand) with a swirl of homemade berry freezer jam and a sprinkling of fresh berries. I also adore any of the flavored Noosa yogurts, and enjoy them with a simple dose of this homemade granola.
Homemade almond coconut granola. It’ll change your breakfast bowl life.
Homemade Almond Coconut Granola
Ingredients
- 3 c. old-fashioned oats
- 1 c. shredded sweetened coconut
- 1.5 c. sliced almonds
- 5 T. brown sugar
- ½ T. cinnamon
- ½ tsp. kosher salt
- ⅛ tsp. nutmeg
- ⅓ c. coconut oil melted
- ¾ c. pure maple syrup
- 1 tsp. pure vanilla extract
- ½ tsp. pure almond extract
Instructions
- Preheat oven to 300° F.
- Spray an 11" x 17" rimmed baking pan lightly with cooking spray and set aside.
- In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, salt, and nutmeg. In a medium bowl, whisk together coconut oil, maple syrup, vanilla extract, and almond extract. Pour liquid mixture over dry mixture and fold until evenly coated.
- Spread mixture evenly in prepared pan. Bake for about 40 minutes, stirring every 10 minutes, until granola is nicely browned. If you like a crispy, crunchy granola, be sure to let it brown. If you like a more chewy texture, don’t let it brown as much. Remove from oven and let cool completely.
- Store in airtight container.
- Note: This keeps very well in an airtight container. I often make a double batch, using two rimmed 11" x 17" baking pans.
Please tell me if I can use a substitute for coconut oil?
Just made a double batch of this and it was delicious! And so quick/easy to make! How long can I store this in an airtight container?Â
Hello Bridget – I’m so glad you liked this, thank you for coming back to comment. I think this stores very well for at least a month, sometimes I have it around even longer.
I am so impressed with this recipe. Who knew granola was so easy to make? Seriously, I could not stop eating it by the handful! Yum! I’m only cooking for two over here, but I think you’re onto something with that double batch idea..hahaha
I’m so glad you like this granola. Doesn’t it smell awesome in the oven?!?! :)
Almonds and coconut is my favorite flavor combo! I would eat this on basically everything forever. The end.
It’s a wonderful, wonderful combo. Thank you, Taylor!
This is so yummy! After eating this I just can’t buy granola again.
Yep. That’s what happens. Hooked! xo
hey girl- this looks really tasty!
Thank you Shawnna!
Absolutely beautiful bowl right there, and I love coconut in my granola too. Looks so evenly crunchy!
Thank you so much, Joanne! xo