This coconut almond granola is a delightful and nutritious way to start your day or enjoy as a snack. With a perfect blend of rolled oats, almonds, and shredded coconut, this homemade granola is both crunchy and flavorful. The addition of maple syrup and coconut oil adds a touch of sweetness and richness, making it a satisfying treat.
Some of the ingredients in this recipe might not be staples in every household. Coconut oil and maple syrup are two such items that you may need to pick up at the supermarket. Coconut oil is often found in the baking or health food aisle, while maple syrup is typically located near the pancake mixes and syrups. Make sure to get pure maple syrup for the best flavor.
Ingredients for Coconut Almond Granola
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.
Technique Tip for Making This Granola
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Granola
How To Store / Freeze This Granola
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.
How To Reheat Leftovers
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.
Best Tools for Making This Granola
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.
How To Save Time on Making This Granola
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.
Coconut Almond Granola Recipe
Ingredients
Main Ingredients
- 2 cups Rolled oats
- 1 cup Almonds, chopped
- 1 cup Shredded coconut
- ⅓ cup Maple syrup
- ¼ cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
Instructions
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, combine the oats, chopped almonds, and shredded coconut.
- In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and salt.
- Pour the wet ingredients over the dry ingredients and mix well until everything is evenly coated.
- Spread the mixture evenly onto a baking sheet lined with parchment paper.
- Bake for 25 minutes, stirring halfway through, until the granola is golden brown.
- Let the granola cool completely before storing it in an airtight container.
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