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

prep time: 15 minutes mins

cook time: 40 minutes mins

total time: 55 minutes mins

Homemade Almond Coconut Granola. It’ll change your breakfast bowl life.

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Ingredients

• 3 cups old-fashioned oats (not quick cooking oats)
• 1 cup shredded sweetened coconut
• 1½ cups sliced almonds
• ⅓ cup packed brown sugar
• ½ tablespoon cinnamon
• ½ teaspoon Morton kosher salt
• ⅛ teaspoon nutmeg
• ⅓ cup virgin coconut oil, melted
• ¾ cup pure maple syrup
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract

Instructions

• Preheat oven to 300°F.
• Lightly spray an 11" x 17" rimmed baking pan 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.
• Drizzle wet mixture over dry mixture and fold until evenly coated. Then spread 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 before storing.

Notes

This keeps very well stored in an airtight container. I often make a double batch, using two rimmed 11″ x 17″ baking pans.

Nutrition Information:

Serving: 1 Calories: 188kcal Carbohydrates: 23g Protein: 3g Fat: 10g Saturated Fat: 5g Polyunsaturated Fat: 4g Sodium: 73mg Fiber: 3g Sugar: 12g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: American

Course: Breakfast