Full of clusters and made from wholesome simple ingredients like whole grain oats, flax and naturally sweetened with honey, this coconut almond granola recipe is the perfect breakfast to make ahead for busy mornings! It takes less than 10 minutes to prepare and has just the right amount of tropical coconut flavor.
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Whether honey cinnamon, chocolate (I always want chocolate for breakfast!) or this coconut version, easy homemade granola is a pantry staple in our house.
There are always a few mason jars in the cupboard ready for a quick breakfast or healthy snack.
A long time favorite breakfast, I first started to make my own granola nearly a decade ago and since then have perfected my base recipe and use it for all sorts of different flavor variations including this almond coconut one.
Now before you start making it, let's talk about a few key things for flavor and texture (because granola with lots of clusters is the best kind of granola!).
Usually, I opt for avocado oil in granola but I highly recommend using unrefined coconut oil for this one as it imparts extra tropical coconut flavor.
And as for chunky granola, there are two things you absolutely need to remember. First, do not flip the granola during cooking. And second (and most importantly), allow the granola to cool completely before breaking it up and packaging it or eating it.
Now let's make some Almond Coconut Granola!
The Ingredients
- Rolled Oats- I prefer to use large flake (old fashioned oats) but quick oats will work as well- they just have a slightly different texture. If you need the recipe to be gluten free, ensure you are using certified gluten free oats.
- Almonds- Use raw almonds because roasted almonds may burn before the granola is done. I like to use sliced nuts for this one but you can also use whole or roughly chopped. If you need it to be nut-free, simply leave them out.
- Ground Flaxseed- Adding ground flaxseed to granola gives it a bit of extra protein, fiber and Omega-3s. You can leave it out if you prefer and add an additional ¼ cup of oats or coconut.
- Shredded Coconut- I use unsweetened coconut so that the granola doesn't come out too sweet but if you prefer sweeter granola, you can use sweetened coconut instead.
- Honey- Honey nicely complements the coconut flavor, adds sweeteness and helps to bind the granola. Alternatively, you can use maple syrup or agave nectar.
- Coconut Oil- This helps the granola to bind and adds extra coconut flavor. Use unrefined for the most coconut taste.
- Egg White- Using an egg white is a key ingredient for extra clusters but if you need the recipe to be vegan, you can omit it.
- Sea Salt- A bit of salt balances out the sweetness.
The Method
1. Melt oil and honey. To a microwave safe bowl, add the honey and coconut oil. Microwave in 20 second bursts until melted. Stir to combine.
2. Mix. In a large bowl, combine oats, almonds, coconut flakes, flaxseed and salt. Add the honey oil mixture and stir until evenly coated and combined. Fold in the egg white.
3. Bake. Spread the coconut oat mixture into an even layer on a silicone or parchment lined baking sheet. Bake at 300 F for 45-60 minutes, rotating the pan 180 degrees after 30 minutes until lightly golden brown and nearly dry to touch.
4. Cool (the hardest part!). Let the almond coconut granola cool completely on the baking sheet for the biggest chunks (the best part!). Once completely cooled (1-2 hours), break into clusters and store.
5. Enjoy!
Leftovers and Storage
To Store: Cool completely and then store this crunchy almond coconut granola in an airtight container at room temperature for up to 2 weeks.
To Freeze: Granola can be frozen for up to 3 months.
Check out this granola storage tips post for more information.
Make it Your Own
Use this homemade granola recipe as your base and change it up as you see fit!
- Swap out the Almonds- Any of the following would be delicious in place of the almonds or your can use a combination:
- Macadamia Nuts
- Cashews
- Walnuts
- Pecans
- Pepitas
- Sunflower Seeds
- Tropical Fruit- Mix in 1 cup of chopped dried pineapple and/or dried mango for extra tropical flavor.
Serving Ideas
- Eat your granola cereal style in a bowl with your choice of milk and maybe some fresh berries.
- Make a breakfast parfait with layers of granola, fresh fruit and Greek yogurt.
- Use it to top a smoothie bowl or overnight oats.
- Try it as a crunchy topping on vanilla ice cream or as the "croutons" of a fruit salad.
- Snack on its own by the handful.
- Or check out this post of What to Eat with Granola for even more ideas!
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Recipe Card
Coconut Almond Granola
Ingredients
- 4 cups large flake rolled oats
- 1 cup shredded coconut unsweetened*
- 1 cup almonds raw, slivered or sliced
- ½ cup ground flaxseed
- ½ teaspoon fine sea salt
- ⅓ cup honey
- ¼ cup coconut oil unrefined for more coconut flavor
- 1 egg white
Instructions
- Preheat oven to 300 °F. Line a large baking sheet with a silicone baking mat or parchment paper.
- To a microwave safe bowl, add the coconut oil and honey. Microwave in 20 second bursts until melted. Stir to combine.
- In a large bowl, mix together all of the dry ingredients. Add the honey oil mixture and stir until evenly coated. Fold in the egg white.
- Spread mixture out evenly on a prepared baking sheet (lined with parchment paper or a silicone mat) and bake for 45-60 minutes, until dry. Rotate the pan 180 degrees after 30 minutes.
- Let cool completely on the pan and then break into chunks and store in an airtight container.
Celia Pacheco says
Can we replace oats for barley?
Janessa says
I haven't tried it but suspect it should work fine, assuming that you are planning to use barley flakes. Let me know how it goes!