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Homemade Coconut Oil Almond Granola uses simple ingredients like whole grain oats and almonds covered in a honey & coconut oil glaze.


I have been making this homemade granola recipe that uses coconut oil, almonds, and whole grain oats for years now. The taste is amazing and even my kids love to eat this granola over some yogurt.

If you’re a fan of coconut oil and almonds then I know you will love this granola. Only a few simple ingredients that you *may* even have in your pantry right now!

Homemade Coconut Oil Almond Granola uses simple ingredients like whole grain oats and almonds covered in a honey & coconut oil glaze.


Old-Fashioned Oats – These are the regular, whole grain oats. NOT the quick oats that cook in 1 minute. I am sure you could substitute with the quick oats, but the texture of the whole grain oats is best for granola. 

Sliced Almonds – For this homemade granola you will blend up half of the sliced almonds to get really fine crumbs. The other half will stay the sliced almonds. Having the whole sliced almonds and some crushed almonds gives a lot of texture to this granola. 

Salt & Brown Sugar – Feel free to use a brown sugar substitute if that’s part of your diet. I have only ever used the real brown sugar but I know there are lots of options out there. 

Coconut Oil & Honey – These form the glaze that coats the granola. Coconut oil comes in a semi-hard form in the jar so you will want to measure it out and then melt it in the microwave with the honey before pouring it over the granola. 

Vanilla Extract & Coconut Extract – Don’t leave these out or use all of one kind. I always have coconut extract on hand as well, so I always add some in. The almond and vanilla extracts add so much flavor so please use them! It is worth buying almond extract just for this granola recipe. Trust me!


  • My kids love to top some yogurt with this coconut almond granola.
  • You can serve it with some milk and eat like cereal. Milk + granola for a yummy, healthier cereal. 
  • Make fresh fruit bowls and use this granola as a topping. 
  • Eat it as a snack with a spoon or use your hands!
  • I love to top my oatmeal bowl with some granola in the morning. Cook some oatmeal, top with a scoop of Greek yogurt, drizzle of honey, and some of this homemade granola. 
  • It’s also great as a mix-in for trail mixes or snack mixes. 

Homemade Coconut Oil Almond Granola uses simple ingredients like whole grain oats and almonds covered in a honey & coconut oil glaze.



Homemade Coconut Oil Almond Granola uses simple ingredients like whole grain oats and almonds covered in a honey & coconut oil glaze.
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Homemade Coconut Almond Granola

Author Jessica
Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings 14 (1/4 cup) servings
Homemade Granola uses simple ingredients like whole grain oats, almonds, and almond extract covered in a honey coconut oil glaze. Serve over yogurt, in oatmeal bowls, or as a healthier snack option. 


  • 3 cups whole grain old-fashioned oats (NOT quick 1-minute oats)
  • 1 cup sliced almonds divided
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup honey
  • 3 tablespoons coconut oil
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract


  • Heat oven to 350°. Line a cookie sheet with sides with parchment paper, tin foil, or just lightly spray the cookie sheet with cooking spray.
  • Add 1/2 cup of the sliced almonds into a food processor or food chopper (or use a cutting board and knife if that's all you have) and chop/pulse until fine crumbs form.
  • In a mixing bowl combine the whole grain oats, the ground up almonds, 1/2 cup of sliced almonds, brown sugar, and salt. Stir with a whisk to break up any clumps.
  • In a microwaveable bowl add the honey and coconut oil. Cook in the microwave for 1 minute or until the coconut oil is melted. Add the vanilla extract and almond extract and stir to combine.
  • Pour the honey mixture over the oats and stir together until everything is coated. Evenly spread onto the prepared cookie sheet.
  • Cook for 5 minutes. Stir mixture and then cook for another 5 minutes.
  • Let the granola cool on the cookie sheet for 20-30 minutes (without stirring it). Break up the granola into pieces and store in a covered container at room temperature.


I love to also use coconut extract. When I make this I will use 1/8 teaspoon vanilla extract, 1/8 teaspoon almond extract, and 1/8 teaspoon coconut extract. The granola is so good made as is, but if you have coconut extract in your pantry then I would add it in.


Calories: 181kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Sodium: 44mg | Potassium: 128mg | Fiber: 3g | Sugar: 12g | Calcium: 34mg | Iron: 1mg

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Recipe Rating


  1. Great taste!
    However, my structure of my granola bars won’t stay together. The bars were very crumbly. How can I make the granola bars more firm?

    1. Together As Family says:

      This granola recipe is not meant to be made into granola bars. It’s just for granola. Eat plain, eat with milk like cereal, sprinkle over yogurt, etc. Glad to hear it tasted good 🙂 If you want to make granola bars that would be a completely different recipe. This one does not have enough “wet” stuff to hold a granola bar structure.

  2. Dutchess0430 says:

    For me it’s: this granola – fresh strawberries and blueberries – vanilla yogurt

    I had to use half honey and half syrup since I didn’t have 1/3 cup honey. Taste did not change noticeably from when I made it with all honey in the past.

    Thanks for sharing.

  3. We go through a batch of this in a couple days – it’s amazingly good and easy!!! We eat it right out of the jar!!