Coconut Almond Granola

This granola has become a new staple in my house. It’s easy to make and nice to have around to throw in a bowl with milk, sprinkle on yogurt, or just to munch on for a snack. The original recipe calls for macadamia nuts, but I prefer the taste of almonds and they are less pricey. This would also be a nice addition to a homemade gift basket.

serves: 6-8
adapted from Whole Foods Recipes

4 cups old-fashioned rolled oats

1/3 cup whole-wheat pastry flour
½ cup sweetened coconut, finely shredded
1/8 teaspoon salt
2/3 cup pure maple syrup
6 tablespoons canola oil or high oleic sunflower oil
½ teaspoon vanilla extract
¼ teaspoon natural coconut extract
¾ cup sliced almonds

Preheat oven to 300°F. Lightly oil a large rimmed baking sheet with oil.

In a large bowl combine the oats, flour, coconut, and salt.

In a separate bowl whisk together the maple syrup, 6 tablespoons oil, and vanilla and coconut extracts. Add to oat mixture and stir to combine.

Transfer mixture to baking sheet and bake for 30 minutes. After 30 minutes, add the almonds to the granola mixture, stir together and bake for an additional 20-30 minutes, or until the granola is nicely toasted and dry.

Allow the granola to cool completely and store in an air tight container. Serve with your favorite type of milk or eat dry for a snack.

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