Coconut Almond Granola Recipe

Rolled oats: The base of the granola, providing a hearty and nutritious foundation.

Almonds: Adds a crunchy texture and a nutty flavor to the granola.

Shredded coconut: Brings a tropical sweetness and chewiness to the mix.

Maple syrup: Acts as a natural sweetener and helps bind the ingredients together.

Coconut oil: Adds richness and helps the granola become crispy when baked.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

To ensure your granola clusters together nicely, press the mixture down firmly with a spatula before placing it in the oven. This helps the oats, almonds, and coconut stick together, creating those delightful clumps that make for a satisfying crunch.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.

• almonds - Substitute with sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor, and they are a great option for those with nut allergies.

• shredded coconut - Substitute with dried cranberries: Dried cranberries add a chewy texture and a hint of sweetness, providing a different but complementary flavor profile.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness level and consistency, making it a good vegan alternative to maple syrup.

• coconut oil - Substitute with olive oil: Olive oil can be used as a healthier fat option, though it will impart a slightly different flavor to the granola.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but equally delightful flavor, adding a nutty undertone to the granola.

• salt - Substitute with sea salt: Sea salt offers a purer taste and can enhance the flavors of the other ingredients more effectively.

• Ensure the granola is completely cool before storing. Any residual heat can create moisture, leading to sogginess.

• Transfer the cooled granola to an airtight container. Mason jars, resealable plastic bags, or any container with a tight seal work perfectly.

• Store the container in a cool, dry place, such as a pantry or cupboard. The granola should stay fresh for up to two weeks.

• For longer storage, consider freezing. Place the granola in a freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the container with the date to keep track of freshness. Frozen granola can last up to three months.

• When ready to use, simply take out the desired amount and let it thaw at room temperature for a few minutes. The granola will retain its crunch and flavor.

• For an extra burst of flavor, you can warm the thawed granola in the oven at 300°F (150°C) for about 5-10 minutes. This will revive its crispiness and enhance the coconut and almond aromas.

• Avoid storing granola in the refrigerator as the moisture can make it lose its crunchiness.

• Preheat your oven to 300°F (150°C). Spread the granola evenly on a baking sheet lined with parchment paper. Bake for about 5-10 minutes, stirring halfway through, until it’s warmed and slightly crispy.

• For a quick method, use a microwave. Place a portion of granola in a microwave-safe bowl. Heat on medium power for 20-30 seconds, stirring halfway through, until it’s warmed to your liking.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the granola and stir frequently for about 3-5 minutes until it’s warmed and slightly toasted.

• To maintain the crunch, use a toaster oven. Spread the granola on a baking tray and toast at 300°F (150°C) for about 5-7 minutes, stirring halfway through.

• For an even simpler approach, place the granola in a bowl and pour warm plant-based milk over it. Let it sit for a minute to absorb the warmth before enjoying.

• Oven: Used to bake the granola at a consistent temperature of 325°F (165°C).

• Large mixing bowl: Essential for combining the oats, chopped almonds, and shredded coconut.

• Small bowl: Perfect for whisking together the maple syrup, melted coconut oil, vanilla extract, and salt.

• Whisk: Helps to thoroughly mix the wet ingredients.

• Baking sheet: Provides a flat surface to spread the granola mixture evenly for baking.

• Parchment paper: Prevents the granola from sticking to the baking sheet and makes for easy cleanup.

• Spatula: Useful for stirring the granola halfway through the baking process to ensure even browning.

• Airtight container: Keeps the granola fresh and crunchy after it has cooled completely.

Pre-measure ingredients: Measure out the rolled oats, chopped almonds, and shredded coconut in advance to streamline the process.

Use one bowl: Mix the wet ingredients directly into the dry ingredients to save on cleanup time.

Line the baking sheet: Use parchment paper to avoid scrubbing the baking sheet later.

Batch preparation: Double the recipe and store extra granola for future use.

Cool quickly: Spread the granola thinly on a large surface to cool faster.