A friend of mine, Yvonne from Tried and Tasty, recently shared a Honey Almond Granola recipe. I had most of the ingredients on hand and adapted it slightly to add a coconut twist. The result is a crunchy, lightly sweet granola made with coconut oil and toasted coconut flakes.
Lately I’ve been enjoying cooking and baking with coconut oil. It’s a useful substitute for butter, shortening or other oils in both sweet and savory recipes. Coconut oil is solid at room temperature yet melts easily, and it lends a subtle sweet note to baked goods and frostings. I even used it in a recent buttercream and loved the flavor. In this granola it adds a toasty, slightly tropical depth that complements the nuts and seeds.
This Honey Almond Coconut Granola blends oats, sliced almonds, sunflower seeds and coconut flakes, all coated in a warm mixture of coconut oil, honey and vanilla with a hint of spice. The coconut appears twice here — as oil and as toasted coconut flakes — creating both flavor and texture.
I find myself snacking on this granola like chips; it’s addictive in the best way. My kids love it layered with yogurt and fruit in parfaits. It stores well and crisps up as it cools, making it great for breakfasts, snacks or topping desserts.
Honey Almond Coconut Granola
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Ingredients
- 4 ½ cups old-fashioned oats
- 1 cup raw sliced almonds
- 1 cup salted sunflower seeds
- 1 cup sweetened coconut flakes
- 1 tsp fine-grain sea salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup coconut oil
- ½ cup honey
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Line a half-sheet pan with a silicone baking mat or parchment paper.
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In a large bowl combine the oats, sliced almonds, sunflower seeds, coconut flakes, sea salt, cinnamon and ground ginger. Stir until evenly mixed.
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In a small saucepan, gently melt the coconut oil with the honey and vanilla until combined. Pour the warm mixture over the dry ingredients and mix thoroughly so everything is coated. Spread the granola in an even layer on the prepared pan.
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Bake for 22 minutes, stirring once halfway through. Stir again, then return to the oven for 2–3 minutes more to brown the top slightly; the granola should be a light golden color. Let it cool completely on the pan — it will crisp as it cools — then store in an airtight container or zip-top bag.
Notes
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