Homemade Coconut Almond Granola

This homemade Coconut Almond Granola uses wholesome and healthy ingredients such as whole grain oats, almond slices, honey, and coconut oil. Serve it over yogurt, as a topping for oatmeal bowls, or eat it as is for a yummy and healthier snack option.

Course Breakfast, Snack

Keyword coconut almond granola, coconut oil granola, homemade granola recipe

Prep Time 10

Cook Time 10

Cooling Time 30

Total Time 50

Servings (1/4 cup)

Calories 181kcal

Author Jessica

Equipment

Ingredients

3 cups whole grain old-fashioned oats (NOT quick 1-minute oats)
1 cup sliced almonds divided
1/3 cup packed light brown sugar
¼ teaspoon sea salt
1/3 cup honey
3 tablespoons coconut oil
¼ teaspoon vanilla extract
⅛ teaspoon almond extract

Instructions

Preheat the oven to 350℉. Line a rimmed cookie sheet (13"x18") with parchment paper or lightly spray it with cooking spray. Set aside.
Add 1/2 cup of the sliced almonds into a food processor, food chopper, or use a cutting board + knife to pulse or chop until fine crumbs form.
In a large mixing bowl, add the whole oats, ground up almonds, the remaining 1/2 cup sliced almonds, light brown sugar, and salt. Stir with a whisk to break up any clumps and combine everything together.
3 cups whole grain old-fashioned oats, 1 cup sliced almonds, 1/3 cup packed light brown sugar, ¼ teaspoon sea salt
In a microwave-safe bowl, add the honey and coconut oil. Microwave for 1-minute or until the coconut oil is fully melted and it's a smooth melted mixture.
1/3 cup honey, 3 tablespoons coconut oil
Stir the vanilla extract and almond extract into the melted coconut oil mixture.
¼ teaspoon vanilla extract, ⅛ teaspoon almond extract
Pour the melted coconut oil mixture over top the oats mixture in the mixing bowl. Stir everything together until the oats are well coated.
Spread the granola mixture onto the prepared cookie sheet and spread it out into an even layer.
Cook for 5 minutes. Stir the granola mixture and cook for an additional 5 minutes.
Remove the granola from the oven and allow it to cool at room temperature, without stirring it, for 30 minutes.
Break up the granola into pieces and keep it stored at room temperature, in an airtight container, for up to 4-5 days.

Notes

Tip : I like to use 1/8 teaspoon almond extract + 1/8 teaspoon vanilla extract + 1/8 teaspoon coconut extract when I make this granola. I love the combination of all 3 extracts, but don't worry if you don't have coconut extract; the recipe is plenty delicious with just the combination of vanilla and almond extract.

Nutrition